RECIPE: Lobster Pot Pie

photo credit: Chef Cleveland

Spring time is here and that brings fresh ingredients to use in the kitchen. Chef Cleveland, private chef and owner of The Lost Spoon, shares his exquisite lobster pot pie recipe that will leave you drooling as you cook. Check it out and tag us in your photos when you make it!

Chef Cleveland

Ingredients

1lb. Lobster Meat

1/2 cup Fresh Peas

1/2 cup Fresh Carrots, Peeled and Thick Slice

1 tbsp Fresh Tarragon, Minced

1/2 Cup Leek, Cleaned and Sliced

2 tbsp Cognac

2 ea. Garlic, Cloves Sliced

3 tbsp Unsalted Butter

3 tbsp All-Purpose Flour

1 ea. Egg

1/2 cup Heavy Cream

3/4 cup Seafood Stock

2 tbsp Olive Oil

1 tbsp Cajun Seasonings

2 ea. Yukon Gold Potato, Medium Diced

TT Himalayan Salt

TT Cracked Black Pepper

1 ea. Pre-made Pie Crust

Preparation:

  1. Preheat oven on 400°
  2. Place sauté pan on the stove on medium heat and add 1 tbsp olive oil. Once Olive oil is hot add the Yukon Gold Potatoes and sauté for 4 to 5 minutes. Then remove from pan.
  3. In the same pan on medium heat add another tablespoon of olive oil and add your sliced leeks and sauté for 3 minutes. Add Salt and Pepper to taste. Then deglaze with the cognac for 1 to 2 minutes.
  4. Now add in the butter until it melts once melted add your flour and make a roux by whisking these ingredients together.
  5. Now add stock and mix until it reaches a smooth consistency.
  6. Then add in peas, cream, carrots, tarragon, lobster meat, cajun seasoning and garlic. Mix well and remove from heat.
  7. Now take the glass pie pan and add in your filling mixture.
  8. Roll out the pre-made pie dough and cover your pie pan completely and trim off ends.
  9. Take one egg and a 1/4 cup of cream and whisk together. Lightly bush over the pie covering the surface.
  10. Place in the oven for 20 to 25 minutes until nice and golden brown then enjoy.

chef-cleveland-lobster-pot-pie

About the Chef:

Chef Cleveland Shearls has become a renowned Chef in the Southeast region. Born and raised in Mobile, AL he took interest in cooking at an early age. He would always shadow his grandmother Mildred and Mother Lannie in the kitchen ever since he was a little child. He did not accept his calling until his senior year at The University Alabama A&M in Huntsville, AL. After hosting several parties and simply making a full meal from a little of nothing for friends and himself, Cleveland could not deny that God was calling him to his purpose in the Culinary Arts world. He enrolled at The International Culinary School at The Art Institute Nashville, TN and begin his journey into understanding all aspects of food.

Upon graduating Cleveland became known for being one of very few to enter the industry straight out of culinary school as a Sous Chef. He has worked under some well-known chefs in Nashville at the Heritage at Brentwood, The Fontanel Mansion, and helped to set the foundation for City Winery as they broke ground in Nashville,TN. Cleveland had already started catering small events during his time at The City Winery when he realized it was time for him to step out on faith. The Lost Spoon launched in 2014.

The charismatic chef cooks for some of Nashville notable Titans NFL players and has had the distant pleasure of catering for some of Nashville’s most prominent citizens. Chef Cleveland also has some exciting plans for the city of Nashville coming this summer! Please stay connect with him @chefcleveland and @thelostspoon on all social media outlets for the big announcement.

His motto for The Lost Spoon is “Don’t set the table without us”!

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