While my husband Corky Decker was in Maine this year, I received a perishable package! Oh boy!
Yes a variety of fish that he had caught and some lovely Maine lobsters. You don’t need to do much to lobster to enjoy its succulent flavor, pretty much just steam and eat! But after my first feast, I was ready to do something different.
Potpies, yummy as they are, tend to be high in calories and fat due to the pastry. So here we take a different approach, still tasty but a little lighter…
You can use northern Maine lobsters or southern spiny lobsters, it’s all good!
- 1 Tbsp. canola oil
- 1 cup chopped sweet onions
- 2 Cloves crushed garlic (optional)
- ½ cup chopped celery
- ½ cup chopped carrot
- 2 Cloves of garlic pressed
- 1 Tsp. Spanish Paprika
- ½ Tsp. black pepper
- 1/2 Tsp. sea salt
- 2 Tsp. low-sodium soy sauce
- 2 Tsp. Worcestershire sauce
- 1 cup sweet corn kernels (fresh roasted or canned)
- 2 cups seafood or chicken stock, plus extra stock to mix corn starch
- 1.5 pounds lightly steamed lobster tail meat picked chopped (don’t over cook its, as its going to have a hot bath later)
- 3 Tbsp. cornstarch
- Using a heavy saucepan, sauté the first 6 ingredients over a medium heat until tender crisp, add paprika through to sea salt, sauté on a low heat until the vegetables are just soft.
- Stir in the soy and Worcestershire sauce.
- Stir in the corn, add stock and bring to a simmer.
- Fold in the lobster meat, simmer for 1 minute.
- Mix the cornstarch and stock until it’s a smooth paste. Gradually add small amounts, while stirring to thicken the mixture to a stew-like consistency.
Purchase store bought flakey biscuits, available in the dairy section. Follow the instructions on the can and bake in the oven, allow 2 per potpie serving.
Place the lobster mixture in individual dishes and top with 2 flakey hot biscuits, its light and really delicious! Garnish with your favorite herb, green onions or cilantro work well.