Lobster Pot Pie
Rich pot pie, perfect evening comfort food on a cold night! It is labor-intensive and expensive, but the end result is worth the effort--avoid shortcuts and substitutions if possible. Lobster stock is the easiest way to cut down on cost without sacrificing taste.
Recipe Summary test
A great stock made with lobster carcasses (not claws) will have a distinctive, redolent lobster flavor. Therefore, you can cut back somewhat on lobster meat if you really need to, and fill the pie primarily with veggies or frozen langostino tails. Carcasses can often be purchased very cheaply from fishmongers or restaurants.
Base can be prepared a day in advance. Let mixture cool after adding sherry vinegar, before adding lobster meat.