The popular Food Network show, Best Thing I Ever Ate, featured an entry from Iron Chef Cat Cora for the lobster pot pie at Acadame. See the episode clip here: https://www.foodnetwork.com/shows/the-best-thing-i-ever-ate/videos/reinvented-classics
Before Acadame closed, we went and tried this amazing pot pie and were sad that we couldn’t get it on our most recent trip to Maine (see 15-Hour Labor Day Food Trip). They even sold the lobster pot pie for making at home on https://mainelobsterpotpie.com/ – but this has also since been discontinued. So, we picked up some lobster meat from Wells Beach Lobster Pound to try to make our own once we got home, and we came up with the following:
Prep Time: 5-10 minutes
Cook Time: 20-30 minutes
Ready In: 25-40 minutes
- 2 large russet potatoes
- 2 cups heavy cream
- Salt and pepper
- 3 cups lobster stock (we used Better Than Bouillon)
- 1 cup frozen or fresh peas
- 2 cup frozen or fresh corn
- 1 lb. (approx. 3 cups) cooked lobster meat
- Puff pastry or Condgon’s cheddar biscuits
- Large pot
- Baking sheet
- Cube the potatoes and boil them in a pot of salted water until just beginning to get tender. Drain and set aside.
- In the same pot or a new one, heat over medium and add the heavy cream. Add salt and pepper to taste before adding in the potatoes. Let simmer for a bit.
- Add lobster stock, peas, and corn. Let simmer until slightly thickened and veggies are heated through (if frozen) or cooked (if fresh).
- Finish with adding the precooked lobster meat and simmer until just heated through, being careful to not overcook the lobster.
- Plate and top with puff pastry (cooked according to the package) – to be accurate to the original dish – or serve on top of Congdon’s cheddar biscuits for a fun new twist on “chicken and biscuits”. We might even prefer the biscuit version to the actual restaurant pot pie!