Lobster pot pie


It’s Friday and there's a line up of social activities to attend to. This is what you get when you pair a somewhat-social-person like me up with a super-social-person like P – an endless array of weekend festivities. I’m normally a massive fan of these shenanigans, but today, I just want to go home and cook up a lobster pot pie.

Why lobster pot pie? You might ask.

Well (to me at least), lobster pot pie lies right smack in the epicentre where luxury and classic comfort food meet. I mean, what can be more decadent than filling a humble flaky golden pastry with generous chunks of succulent lobster meat, smothering it all in a velveteen roux of white sauce with hints of onion, fennel and a ton of butter and baked to heavenly goodness? Nothing is more decadent. Nothing is more delicious. Few things make me happier than chowing down on a luscious little pot of lobster pie.

You know what’s tragic? A decent pot of lobster pie is practically impossible to find on this tiny island of ours. And somehow, the thought of wrestling live lobsters on a Friday night kind of kills the magic – I used to buy my lobster in nice medium sized chunks that came wrapped in white paper packaging, all ready to slip right into the stew with no further ado. I miss the convenience of American grocery stores.

So I’ll have to save these culinary dreams for another night, but in the event you’re up to the challenge, may I recommend Ina Garten’s take on it? It’s delightful, and you can cheat with store-bought pastry to save on time. The best part of this dish is that it goes from oven to table! No need for fancy plating or further fussing around.

Damn I want a luscious little pot of lobster pie.

Image credit.


A friend of mine just sent over the most fabulous read on lobsters. Did you know that

Up until sometime in the 1800s, though, lobster was literally low-class food, eaten only by the poor and institutionalized. Even in the harsh penal environment of early America, some colonies had laws against feeding lobsters to inmates more than once a week because it was thought to be cruel and unusual, like making people eat rats.

Moreover, a crustacean is an aquatic arthropod of the class Crustacea, which comprises crabs, shrimp, barnacles, lobsters, and freshwater crayfish... And an arthropod is an invertebrate member of the phylum Arthropoda, which phylum covers insects, spiders, crustaceans, and centipedes/millipedes, all of whose main commonality, besides the absence of a centralized brain-spine assembly, is a chitinous exoskeleton composed of segments, to which appendages are articulated in pairs

The point is that lobsters are basically giant sea-insects. My brother was right all along!

More reading here.