Lobster Pot Pie
paired with our 2007 Sleepy Hollow Vineyard Chardonnay
1 recipe of your favorite savory pie crust
2 lobster tails in shell, meat removed, cut into ¾” pieces, shells reserved
32 oz. chicken stock
4 oz. sunchokes, diced
6 oz. each of parsnip, celery root, fennel and leek, medium dice
3 cloves garlic, minced
4 oz. abalone mushroom, medium dice
2 T. lemon zest
4 T. butter, divided
3 T. olive oil, divided
1/4 c. flour
1/3 c. chardonnay
1/2 c. + 1 T. heavy cream
salt and pepper to taste
In a dry saucepan over medium-high heat, color the lobster tails until fragrant and vibrant. Add the chicken stock and reduce it to 2 ½ cups.
Saute the lobster in two tablespoons of butter over medium-high heat, just until the lobster starts to brown and set this aside.
In a 10 inch oven proof skillet, saute the first five ingredients in 2 tablespoons of butter and 2 tablespoons of olive oil until golden brown; remember to season with salt and pepper. Add the garlic and the mushrooms and continue cooking until the mushrooms are softened. Remove 3/4 of the vegetables and add the remaining tablespoon of olive oil and the lemon zest. Add the flour and cook until it's blond in color, stirring constantly. Whisk in the wine until incorporated and add the reserved broth and cream; whisk until smooth and season with salt and pepper. Add the lobster and the vegetables; cover everything with the pie crust and crimp the edges. Brush the crust with 1 tablespoon of cream and finish with salt and pepper. Slice four slits in the crust and bake in the oven for 35-45 minutes, until the crust is golden brown and the filling begins bubbling. Let it stand for 7 minutes.
Pour a glass of our 2007 Sleepy Hollow Vineyard Chardonnay and enjoy!
Serves six (6)
Recipe by Megan Thomas