For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Creamy lobster pie
From the creamy sauce to the sweet lobster to the flaky crust, this pie is the epitome of comfort food. I’ve also added corn, brandy and nutmeg to give everything a really rich, savory flavor.
You can use any type of lobster (Maine, Spiny, Australian) and any part of the lobster meat (tails, claws, body). However, I like to use lobster tails because they’re the easiest to handle and usually have the most meat. Place the lobsters over an open fire for a few minutes before adding them to the pie. This gives the meat a delicious smoky flavor, without being too overpowering.
For the pie crust, you can either make your own pastry dough from scratch or use store-bought. When you buy dough from the store, it’s usually frozen so make sure it’s thawed before cooking. And don’t forget to place some hot coals directly on top of the dutch oven lid—this will help the pie cook more evenly.
Creamy lobster pieSarah Glover
Creamy Lobster Pie
- 5 small lobster tails or 1 large lobster cut in half lengthways
- 3 tablespoons unsalted butter
- 1 brown onion, finely chopped
- 3 garlic cloves, minced
- 1⁄4 cup brandy
- 2 tablespoons plain flour, plus more
- 13⁄4 cups thick (double/heavy) cream
- 4 sweetcorn cobs, kernels stripped
- 1⁄8 teaspoon freshly grated nutmeg
- kosher salt and freshly ground black pepper
- 2 large sheets puff pastry
- olive oil, for drizzling
- Fire pit
- Dutch oven
- Cast-iron frying pan
- Light your fire and let it burn down for about an hour until you obtain a medium heat.
- Place a grill grate 30 cm above the fire, then place the lobsters tails or halves on the grate to the side of the fire. You don’t want to cook the meat, but you do want to get some of the smoky flavour into the lobsters while you make your sauce.
- Melt the butter in a Dutch oven over the fire. Add the onion, garlic and sweetcorn and saute for 5–7 minutes, until golden. Add the brandy and cook for 1–2 minutes, until reduced by half, then whisk in the flour and cook, stirring, for 2 minutes. Add the cream and sweetcorn kernels and bring to the boil, then cook, stirring occasionally, for 3–4 minutes, until the sauce has slightly thickened.
- Meanwhile, remove the lobster meat from the shells. Add the lobster and nutmeg to the pan, season with salt and pepper and stir to coat the lobster in the sauce.
- Line a deep cast-iron frying pan with a sheet of puff pastry, so the pastry comes up over the side of the pan. Trim the edges if necessary. Pour in the creamy lobster mixture and add the remaining pastry sheet to form a lid. Drizzle olive oil over the top and season with salt and pepper. Cover with a lid, then transfer to the fire pit and suspend from a tripod or place on the grill grate. Shovel extra coals on top of the pan and cook the pie for 20–25 minutes, until the pastry is golden and the filling is bubbling. Set aside to cool slightly, then serve.
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