This recipe is inspired by a dish served at one of my favorite local St. Louis restaurants and is the only item on the menu I order when I go there. The combination of the wonderfully briny and beautifully black squid ink pasta, delicate scallops, tender lobster meat, and sweet, succulent prawns immediately draw you in, then you’re surprised with the perfect finish of an added layer of acidity using lemon-infused olive oil, lemon juice, fresh parsley, and just a bit of heat from the chili flakes. Sweet, salty, acidic, and spicy!
I was never a huge fan of the vegetables I found in my pot pie when I was a kid, mainly the peas and carrots. However, I absolutely loved, loved, loved the flaky crust, the tender chunks of chicken and the rich, flavorful gravy.
This recipe is a more adult version of my childhood favorite, instead, I used sweet, tender lobster, delicate shrimp and briny crawfish as the proteins, and replaced the chicken broth with clam juice. The clam juice adds another layer of that great briny seafood flavor without it tasting too fishy. And much to my mother’s delight, I now have no qualms eating peas and carrots, in fact, they’re an absolute must for that nostalgic look and flavor.
Fresh lobster meat can get a little pricey. However, there are times when you just need to throw that budget out the window and allow yourself the indulgence (and the decadent feeling of naughtiness) that comes with eating it!
Imagine the look of surprise on your Christmas or New Year’s party guests faces this year when they see these luxuriant hors d-oeuvre/cocktails! They’re the perfect combination of sweet, tender lobster, followed by the smooth, spicy, smoky sauce. And any left-over sauce makes a fantastic bloody Mary!