Lobster Pot Pie

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This was awesome! I had a lot of leftover lobster, not just tails, legs, bodies, claws, you name it I had it, including tomalley. I whisked the tomalley into the belchamel sause, delicious!

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This recipe is fun to make and delicious!! I make it and look forward to eating it every Xmas Eve. I live in New England but for ease have made it with frozen lobster meat and store bought crust dough. Just as good.!! Love it love it I also do it in individual bowls- especially if we have friends over- Just special. As for the lobster base from reviewer 1, you are on a computer, look it up if you don't know or ask. You had all the ingredients for lobster base all along. Or just use stock or clam juice . Not a good way to go thru life. most things can be substituted or modified. Be curious, experiment and try this recipe!!

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I gave up subscriptions to two cooking magazines because they always had, in their recipes, at least one ingrediant that was undefined or unobtainable in the real world. In this recipe you have "Lobster Base", undefined. I grew up in Maine and New Hampshire eating lobsters. I've never heard of "lobster Base". How can I use the recipe?

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Since I can't afford 2 pound lobster, I used imitated crab, and it turned out great. This recipe is awesome

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After watching the show , this morning I had to make that recipe..IT WAS AS GOOD AS IT LOOKED. Steve and Dan..best of luck. Loook firward to more of your great recipes.