Creamy Lobster Pot Pie with Biscuits & Mixed Green Salad
- Wheat
- Fish
- Shellfish
- Milk
- Tree Nuts
Ingredients
6 ounce
Buttermilk Biscuits
(Contains: Wheat)
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
6 ounce
Carrots
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
4 ounce
Mixed Greens
1 tablespoon
Old Bay Seasoning
2 teaspoon
Honey
12 ounce
Fingerling Potatoes
1 tablespoon
Flour
(Contains: Wheat)
8 ounce
Lobster Tails
(Contains: Shellfish)
2 teaspoon
Dijon Mustard
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat to 425 degrees. Wash and dry produce.
Halve, peel, and finely dice shallot. Dice potatoes into 1/2-inch pieces. Trim, peel, and dice carrots into 1/2-inch pieces.
Using a pair of kitchen scissors, cut the under-side (soft side) of the lobster tails lengthwise. Turn the tails over on a separate cutting board and, using a clean kitchen towel, apply presure to the tops of the shells until they crack. Turn the tails back over and, using your hands, peel back the shells on each side of the cut tail. Remove meat and cut lobster into 1/3-inch pieces. Discard shells.
Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat. (For 4 servings, use a large, preferably ovenproof, pan.) Add shallot, potatoes, carrots and season with half the Old Bay, a pinch of salt and pepper. Cook, stirring constantly, until browned and slightly tender, 4-6 minutes. (Potatoes will finish cooking in step 4.)
To pan with veggies, add 2 TBSP butter (4 TBSP for 4 servings). Once melted, stir in flour; cook for 1 minute.
Pour in 1¼ cups water (1¾ cups for 4), stock concentrate, salt, and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat.
Stir in cream cheese until melted, then stir in lobster. TIP: If filling is too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4) after stirring in lobster.
Place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in 1/4 tsp remaining Old Bay (1/2 tsp for 4).
Remove Pillsbury™ Southern Homestyle Buttermilk Biscuits from package; peel apart each biscuit at the center to create two thinner ones. TIP: For a crispier topping, cut the biscuits into quarters instead of peeling them apart.
Evenly top lobster filling with biscuits, then brush with melted Old Bay butter.
Bake on top rack until biscuits are golden brown and lobster is cooked through, 12-15 minutes. Let pot pie cool at least 5 minutes before serving.
While pot pie cools, in a large bowl, whisk together juice from half the lemon, honey, dijon, and 1 TBSP olive oil (2 TBSP for 4).
Add mixed greens and almonds; toss to thoroughly coat. Taste and season with salt and pepper if necessary.
Divide pot pie and salad between shallow bowls or plates and serve with remainig lemon wedges on the side.
