Photo Courtesy of Wolfgang von Wieser | Grace Bay Club
This interesting lobster take on the pot pie classic was sent to us from Grace Bay Club’s internationally recognized Executive Chef Wolfgang von Wieser. With white truffle oil and succulent lobster, this seafood dish is bound to become a favorite during lobster season!
- 12 oz cleaned lobster tails, cut into bite-size pieces
- 16 oz lobster bisque
- Sheet of puff pastry
- White Truffle oil
- Tinned black truffle shavings
- 8oz Orzo Pasta
- Carrots and Asparagus spears
Partially poach the Lobster pieces in vegetable stock.
Place the pieces into oven safe ceramic bowls and cover the pieces with lobster bisque, taking care not to overfill (if the pastry touches the bisque it will not cook through). Cover with the puff pastry, brushing the pastry lightly with egg yolk.
Place the pies into a preheated oven, set at 350 Fahrenheit for 12 minutes or until pastry is golden brown.
Cook the Orzo pasta in a light vegetable stock, strain and stir in a teaspoon of olive oil.
Blanch the carrots and asparagus in the same stock and arrange the pasta in a deep soup bowl with the vegetables around the edge.
Once the pastry on the pies is golden brown, remove the pies from the oven and set to the side.
Take 2 teaspoons of truffle shavings, mixed with half a teaspoon of white truffle oil and spread on top of the pies. The oil is very strong, so be sparing.
Presentation of dish:
At the table, cut the pastry cover off the pie, placing it to the side in the bowl of Orzo pasta.
Transfer the pieces of the lobster into the same bowl and drizzle with the bisque from the pie.
Garnish with a lemon wedge.