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lobster pot pie w/ cheddar bay biscuit crust

(1 RATING)
140 Pinches 11 Photos
KimmiK avatar
Cullowhee, NC
Updated on Jul 15, 2013

Mmmmmmmmmmmmmmmmmmmmmmmm! Who needs Red Lobster? I got to do my own since our closest Red Lobster is 2 hours away. Why waste the gas when you can do it yourself? Hmmn...Dad's B-Day is coming up in August. I believe I will make this for his special B-Day dinner.

Rate
It never looks pretty when you get it out.
prep time 20 Min
cook time 40 Min
method ---
yield 8 serving(s)

Ingredients

  • FILLING:
  • 2 tablespoons olive oil, extra virgin
  • 4 cloves garlic, minced
  • 2 large onion, diced
  • 16 ounces button mushrooms, fresh, sliced
  • 1 stick butter
  • 1/4 cup all purpose flour
  • 2 cups heavy cream
  • 1/2 cup milk
  • 1/2 cup cooking sherry
  • 1 tablespoon old bay seasoning
  • 1 teaspoon salt & pepper
  • 2 tablespoons parsley
  • 4 - 6 - lobster tails, diced & cooked (about 15 - 20 oz)
  • 16 oz packages cheddar cheese, shredded
  • 1 - deep dish pie crust shell, bottom only
  • CHEDDAR BAY BISCUIT CRUST:
  • 2 1/2 cups bisquick mix
  • 1/2 stick butter, cold, cut up into small pieces
  • 1 1/2 cups cheddar cheese, shredded
  • 3/4 cup buttermilk
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons oregano, dried
  • 1 1/2 teaspoons parsley
  • BUTTERY TOPPING:
  • 1/2 stick butter
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley

How To Make lobster pot pie w/ cheddar bay biscuit crust

  • Step 1
    Preheat oven to 400 degrees F.
  • Step 2
    FILLING: Heat oil in a large skillet over medium heat & add garlic, cook 30 seconds. Add onion & mushrooms; cook 12 - 15 minutes. Once cooked, remove them from the pan & set aside.
  • Step 3
    In a large saucepan, melt the butter & whisk in flour over medium high heat, until bubbly & it turns a light caramel brown color, about 1 - 2 minutes. Then add your cream, milk & sherry & whisk together to combine. Season with the old bay, salt, pepper & parsley. Cook whisking until the mixture is thick & bubbly. Then remove the pan from the heat, the sauce will thicken as it cools; let cool 15 - 20 minutes.
  • Step 4
    Combine back to the saucepan the cooked vegetables, diced lobster meat & cheddar; mix to combine. Set aside, meanwhile you make the Cheddar Bay Biscuit crust.
  • Step 5
    CHEDDAR BAY BISCUIT CRUST: Combine bisquick with cold butter in a medium bowl using a pastry cutter or 2 forks. Add cheese, buttermilk, garlic salt, pepper, oregano & parsley. Mix by hand until you have a sticky dough, but do not over mix.
  • Step 6
    Pour lobster mixture into the unbaked deep dish pie shell. Dot the top of your pie with tbsp of the biscuit dough until it is all covered (don’t worry about small holes or gaps - it will all & bake nicely together). If any leftover dough, you can make a few biscuits as well (for another time). Bake for 15 - 25 minutes until the top is golden brown.
  • Step 7
    BUTTERY TOPPING: While the pie is baking, melt butter in a small bowl. Stir in garlic powder & parsley. Use a brush to spread the garlic butter over the top of the cooked pie fresh out of the oven. Serve immediately.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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