Empty My Fridge
Seafood Pot Pie x Lobster Bisque x Cheddar Bay Biscuits 🦞🥧
Ingredients
- Butter7 tbsp
- Shrimp · peeled1 lb
- Lobster6–8 oz
- Shallot · minced1
- Carrot · chopped1 cup
- Celery · chopped1
- Thyme3 sprigs
- Cayenne pepper½ tsp
- Garlic · minced5 cloves
- Tomato paste2 tbsp
- Flour4 tbsp
- Pea½ cups
- Sweet corn½ cups
- Fish stock3 cups
- Chicken stock1 cup
- Heavy cream½ cups
- Crab6 oz
- Biscuit1 box
- Cheddar cheese · shredded½ cups
Instructions
- In a large pot over medium-low heat, melt 3 tbsp butter. Add the shrimp and lobster, cook 3-4 minutes, then remove and set aside.
- Add the shallot, carrots, celery, thyme and cayenne to the pot and sauté 3-4 minutes. Stir in the garlic and cook 2 more minutes.
- Add the tomato paste and flour and stir to make a paste. Add the peas and corn, pour in the stocks, mix, and simmer over medium-low for 15 minutes.
- Meanwhile, make the biscuits and biscuit butter according to the package directions using the biscuit mix, cheddar and 4 tbsp butter.
- Preheat the oven to 375°F. Add the cream, crabmeat and the cooked seafood to the pot.
- Divide the filling among four 1/2-quart ramekins or cocottes, filling each about three-quarters full. Top each with a thin layer of biscuit dough.
- Bake 15-17 minutes until the tops are golden brown.
- Brush the tops with biscuit butter and serve.
Summarized from Tasty's video. Watch it for the details.
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