Give Lobster The Pot Pie Treatment With This Recipe
Prep Time:
30 minutes
Cook Time:
35 minutes
Servings:
6 Servings
Ingredients
  • 4 tablespoons unsalted butter
  • 6 raw lobster tails
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1.5 cups seafood stock
  • 1 ½ cups heavy cream
  • 3 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh lemon juice
  • Salt and white pepper, to taste
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoons salt
  • 8 tablespoons cold unsalted butter, cubed
  • 1 cup buttermilk, plus more if needed
  • 1 egg, beaten with water (for egg wash)
Directions
  1. Preheat the oven to 400 F.
  2. Melt the butter in a large oven-safe skillet over medium heat.
  3. Add the lobster tails, cover with a lid and cook for 10 minutes, until the lobster is just turning opaque.
  4. Remove the lobster from the skillet and dice the meat. Set aside
  5. Add the shallots and garlic to same the skillet and cook for 2 minutes until softened.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the stock and cream, then simmer for 5 minutes until thickened.
  8. Stir in the tarragon, lemon juice, salt, and pepper.
  9. Fold in lobster meat and remove the skillet from the heat.
  10. For the biscuits, combine the flour, baking powder, and salt in a bowl.
  11. Cut in the cold butter until the mixture resembles coarse crumbs.
  12. Stir in the buttermilk until just combined, mixing with a spatula, and add more 1 tablespoon at a time if needed.
  13. Drop the biscuit dough by large spoonfuls over the top of the filling.
  14. Brush the biscuits with egg wash.
  15. Bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbling. Let stand for 5 minutes before serving.
  16. Serve immediately, garnishing with more cream and tarragon if desired.