Lobster potpie from The Barefoot Contessa Cookbook (page 132) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Bottled clam juice can be substituted for fish stock.

  • anya_sf on February 04, 2022

    I finally made this using Ina's pastry, which did not disappoint. Only made a top crust, as the bottom one usually gets soggy, and we were happy with the crust-to-filling ratio. Better Than Bouillon lobster base made a flavorful stock.

  • anya_sf on December 27, 2018

    I've made this twice, but never exactly following the recipe. First time I made individual pot pies using puff pastry crusts only on top (no bottom crust). Increased the lobster to 1/4 lb per person. The second time I made one large pot pie, but again using puff pastry and only a top crust; assembled it one day ahead. This time I used frozen cooked small shrimp and added some tarragon to the filling. Both versions were delicious. The large pot pie filling bubbled through the crust so the center never browned; I cut it away, so we just had crust around the edges which was still enough. Half the butter was enough for the filling. A nice special occasion dish.

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