Maine Lobster Potpie
Pilot's Grill Restaurant, a Bangor landmark for almost 60 years, used to serve a similar version of this savory potpie. Traditionally Maine Lobster Potpies are topped with biscuit dough, but I often use puff pastry for an even richer version. No mushrooms or sweet peppers? Try carrots, celery or leeks. This recipe is really just a guide for a delicious Saturday night supper. Recipe submitted by Jeannie Goryl of Camp Hill, Pennsylvania.
Lobster Potpie Filling:
1 large potato, peeled and cut into cubes, about 1 cup
3 tablespoons butter
1 cup onion, chopped
1 sweet bell pepper (red, yellow or orange), cut into 3/4-inch pieces
1 (6-ounce) package mushrooms, stems trimmed and sliced
2 cups Maine Lobster stock
1/2 cup heavy cream
3 tablespoons corn starch
3 tablespoons water
12-ounces cooked Maine lobster, cut into bite-sized pieces
Sea salt and freshly ground pepper
Dash of dried thyme
Bakewell Cream Biscuits:
2 cups all purpose flour
2 teaspoons Bakewell Cream (may substitute cream of tartar)
1 teaspoon baking soda
Pinch of sea salt
1/4 cup vegetable shortening or butter at room temperature
3/4 cup skim milk or more as needed
- For Maine Lobster Potpie Filling: Cook the potatoes in water until just fork tender. Drain, turn the potatoes into a large bowl and set aside.
- In a sauté pan, melt the butter and sauté the onions and peppers for about 5 minutes. Add the mushrooms and sauté until the mushrooms are cooked. Using a slotted spoon, remove the vegetables to the bowl with the potatoes and set aside.
- Add the lobster stock to the juices in the sauté pan and bring it to a boil. Whisk in the cream.
- Dissolve the cornstarch in the water, and whisk into the lobster stock. Continue to cook, whisking vigorously, until the sauce thickens and comes to a boil. It will be quite thick.
- Remove the sauté pan from the heat and let cool. Stir the sauce into the potatoes and vegetables. When the mixture has cooled to room temperature, stir in the cooked Maine lobster.
- Season the filling to taste with sea salt, freshly ground pepper, and if desired, a dash of dried thyme.
- Divide the filling evenly between 6 greased potpie dishes or ramekins and refrigerate while preparing the biscuit dough.
- For Bakewell Cream Biscuits: Sift the dry ingredients into a medium-sized bowl. Using a pastry blender or 2 forks, blend in the shortening.
- Add the milk and stir until a soft dough is formed. On a floured surface, turn out the biscuit dough and divide into six pieces.
- Roll out the dough so that it is a size that will cover the potpie. Make a slit in the top of each crust. Gently transfer the crust to the top of each potpie. Pies may be refrigerated for up to 8 hours before baking.
- Preheat the oven to 400°F (205°C).
- Bake the Maine Lobster Potpies for 15 to 20 minutes, until the top is golden brown and the filling is bubbling all over the oven.
Makes 6 servings.
- Bakewell Cream is a leavening agent that was developed in Bangor, Maine. Frugal Maine housewives used it extensively during the depression era when baking powder was in short supply. Bakewell Cream is sold in many supermarkets across the country. If it is not available, substitute equal portions of cream of tartar.
- Maine Lobster Potpies may also be frozen. Bake them in a slightly hotter oven, 425°F (230°C), directly from the freezer.
Recipe provided courtesy of Maine Lobster Promotion Council.