Started with purple onions, garlic, thyme, celery, carrots and cilantro (basically whatever crap I had sitting around in the fridge that could easily be thrown out in a couple of days) and sauteed them in corn oil for about ten minutes until everything got a little bit soft.
Then I added water (about 6 cups), turmeric, paprika, salt and pepper. I'm a sucker for the yellow color from turmeric, though I should know better because it stains everything.
Then I brought it to a boil and let it simmer for a bit, maybe 25-30 minutes. I turned off the stove, let it cool for about an hour and forgot about it. Then I strained it into a container, put aside about 2 cups of it to use and put the rest in the freezer to use for whatever else.
Cream sauces are really easy to make. I guess this would be considered cream of mixed veggies? Anyway, I made a roux with 2 tbsp of flour and 2 tbsp of butter, then poured in the 2 cups of reserved stock and 2 cups of 1% milk. I guess whole milk or heavy cream would taste better, but I had 1% milk and it works, and my hips are probably grateful. I also added some random onion and chive dip mix I had, maybe 2 tbsp.
Once the cream sauce is ready, it can be put aside and cooled off. I had two lobster tails sitting in my freezer which my mom had pawned off on me in an attempt to clean out her own freezer. I also had a can of white crab meat (though lump would have been fine) and some mixed veggies. I think the exact order of contents into the pot was butter, veggies, lobster, crab. In retrospect, I should have sprinkled in some Old Bay or something, but I think I used one or two shakes of Lawry's Seasoned Salt.
Once the seafood and veggie mixture is done, add it to the cream sauce and mix. If you're ready you can pour it right into a pie dish, or put it in the fridge up to a day or so. I put mine in the fridge for an hour and defrosted the puff pastry and preheated the oven to 400. Then I poured the mixture into a pie dish, lay the puff pastry down on top and popped it in the oven. One critical thing to do at this point is put some holes in the puff pastry, otherwise in insides will leak out of the sides and onto the bottom of your oven and cause it to smoke and set off the smoke detectors and make everyone in your house run around screaming.
Except my family never screams anymore. Apparently my smoke detector is so damn sensitive that it pretty much goes off any time I cook. No one panics anymore, and they tell me that my kids pretty much sleep straight through a fire alarm if they ever have a drill at naptime in daycare.
Anyway, bake this for about 35-45 minutes. If you can wait, let it sit for about 10 to solidify inside. It will be easier to serve. If you're like me, you can't wait and you just dig in and spoon the filling on top of some puff pastry and cover it with red pepper and eat it until your mouth is full of blisters.
This was so good. I'd never made lobster pot pie, only chicken, and I liked this better. Definitely would make it again if I had some random lobster tails sitting around!
If you don't have lobster, you can easily do this with chicken. Just replace the veggie stock with chicken broth or stock and the lobster and crab with shredded chicken from a rotisserie chicken.
Nutritional Information
Number of servings: 4
Calories per serving: 510
Total Fat: 24.4 g
Saturated Fat: 13.6 g
Cholesterol: 117.5 mg
Sodium: 875.6 mg
Potassium: 204.2 mg
Carbs: 41 g
Fiber: 3.9 g
Sugars: 10 g
Protein: 26.9 g
Vitamin A: 28.7%
Vitamin C: 6.5%
Calcium: 22.6%
Iron: 14%
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