Lobster Pot Pie

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Any suggestions for a wine pairing with this? I've tried a German Gerwurtztraminer, a Pinot Grigio and a Chardonnay but haven't achieved the right balance of flavors. Any help is appreciated.

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I made this as is and it is terrific. To those of you who change the recipe greatly (this means you Shannon how can you say that you are reviewing Ina's recipe when what you made doesn't even resemble the original. Are you bragging about your cooking skills? Looking for your own Food Network Show (Recipe Ripoffs of the Truly Talented Chefs ? Your reviews are worthless because they don't tell me whether the published recipe is good or not.

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My whole family loved this recipe. It's a really nice up-scale comfort food for a cool evening. The sauce didn't over power the lobster and was just enough to soak into the crust for a toasty, crunchy taste. I used individual ramekins instead of putting it all in one dish and took a short cut using puff pastry instead of making the pie crust. I think if I use individual ramekins again the next time I make this recipe, I would probably just put the crust on top instead of underneath too.
This makes a wonderful meal!

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Followed the driections to the letter. We loved it! Thanks, Ina! I think you're the BEST. BIG hug!

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This is a lovely recipe, but I made some tweeks. Instead of seafood stock, I used 1 tablespoon of lobster base in 2 1/2 cups of water. It is a little salty so I omitted additional salt and increased the black pepper. Then I added a little additional pernod, maybe a another teaspoon or two and deglazed the pan before I added the stock. I doubled the lobster, there wasn't quite enough for us. I am not blessed with the ability to make a great crust, I have tied, so I used a prepared refrigerated pie crust. My husband and I love this recipe, especially with a wonderful glass of champagne. Thanks for the inspiration Ina!

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While I am a relatively fearless cook, I am not afraid to say that I don't change a recipe until I have tried the published version. I have not made one of Ina's recipes yet that I thought I could improve upon. There was nothing about this recipe that needed to be changed. The sauce was simply delicious and the pie crust held together beautifully. I made this dish for a simple dinner with friends, and the servings were very generous. My friends thought the presentation was gorgeous, and they thought it tasted fabulous. This recipe is definitely a keeper; while it is a little pricey, because of the lobster, I don't think that substituting shrimp is worth the saved dollars. Leave the recipe alone, accept the calories, and prepare to be captivated by the flavors.

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Ina,

This was so easy to make but I make a few changes, I hope you don't mind. I used a little sherry instead of the pernod and I sauted a cople of potato diced in small cubes to add a little body for my husband and chopped up a dozen shrimp. My goodness this is so delicious, I am going to put it in ramekins for an appetizer on Christmas, yummy. Thank you so much for the inspiration.

Annie Elf

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God bless your talent!!!! I Ithink YOU ARE AMAZING'' thank you for your recipes
Much love
Ley

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This is basically a pie crust calling for lard instead of Crisco. You can use either; the outcome will not be that different. The lard will make the crust more flakey however.

This was quite good and I agree with John that adding other ingredients takes away from the lobster so would recommend chicken if you add potatoes, etc.

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I have a friend who cannot make good pie crusts, so, when I saw this recipe, I invited her over for a pie crust lesson. The lobster pot pie was great and she learned how to make an outstanding crust. I tend to prrefer spicy foods which can overpower the delicate taste of the lobster and I felt that the sauce was a bit bland (for both of us. The next time I make it, I will use some additional
spice(s, some lemon juice/zest and perhaps some white wine. Also, I prefer the taste of shallots/leeks to the pearl onions. I will also try other seafoods like shrimp anad scallops in place of the lobster jsut to make it more budget friendly but lobster is great for a special meal, albeit really expensive when you live in Arizona!

Sunny
Green Valley, AZ
07-19-2009