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Lobster Truffle Pot Pie

Marc Murphy
  • 165 minutes
  • Serves 8 to 12

INGREDIENTS

1

Bay leaf

5

Carrots

2

stalks Celery

2 tbsp

Flat-leaf parsley, fresh

2

Lemons

1 cup

Peas

2

Russet potatoes, medium

1

Truffle, black

4

Yellow onions

1

Egg

1

Kosher salt and freshly ground black pepper

1

Nutmeg

1

sheet Puff pastry, frozen

5 tbsp

Butter, unsalted

3 cups

Heavy cream

3 cups

Milk

Five 1 1/2 to 2-pound lobsters, tails and claws separated from the body, heads and bodies reserved