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Executive Chef Mike Jeanty of Claudio’s Tavern & Grill has announced he will serve a special lobster pot pie for the annual Shellebration weekend, which is taking place in Greenport Saturday, December 2 through Sunday, December 3. A smaller pot pie will be available for $8 to wrist band holders from 4 to 8 p.m. during Shellebration and a large portion will be served as a special at Claudio’s Tavern and Grill on Sunday, December 3 and will cost $30. The restaurant will also serve $5 Eastern Front Brew Drafts and $5 Maris Rosé cans. A dish description and recipe is below.

 

Dish Description

Claudio’s Tavern and Grill is thrilled be joining the annual Shellabration event celebrating local aquaculture in partnership Cornell Cooperative and Back to the Bays. In honor of this event, Claudio’s presents the ‘Lobster Pot Pie’.  Prepare to embark on a decadent voyage where the bounty of the sea meets flavorful surroundings. A whole, succulent chunk of lobster takes center stage, bathed in a velvety elixir of dry sherry and delicate tarragon-infused cream.

 

As you delve in, you’ll discover the treasures of the ocean harmonizing with the sweetness of English peas and the vibrant crunch of perfectly diced carrots. The crowning glory awaits—a buttery pie crust, golden and flaky, crowns this culinary masterpiece. Decorated with a lobster design for fun photo taking! It’s not just a lid; it’s a portal to a world of rich, savory bliss. Break through the delicate pastry to reveal the steam rising from the indulgent concoction beneath. Each bite with delight!  This dish is an ode to the sea’s bounty and highlights a staple of Claudio’s cuisine – the lobster.

 

RECIPE:

PIE CRUST:

3 CUPS AP FLOUR

1.5 TEASPOON SALT

½ LB BUTTER

¼ CUP ICE WATER

ADD FLOUR TO A FOOD PROCESSOR ON PULSE. SLOWLY ADD BUTTER UNTIL COARSED, SLOWLY ADD WATER

KNEAD THE DOUGH UNTIL IT COMES TOGETHER. LET THE DOUGH REST IN A REFRIDGERATOR FOR 30 MINS

ROLL THE DOUGH OUT ON A FLOURED SURFACE,

SOUP:

2 CUP DICED ONIONS

2 CUPS DICED CELERY

2 CUPS DICED CARROTS

1 CUP DICED FENNEL

½ CUP ENGLISH PEAS

3 LB CHOPPED LOBSTER BODY

4OZ BUTTER

2 TABLESPOON TARRAGON

4OZ TOMATO PASTE

4 CUP LOBSTER STOCK

PUFF PASTRY:                                                                                                                                                                                                 ½ CUP DRY SHERRY WINE

1 TABLE SPOON SALT

½ CUP HEAVY CREAM

INSTRUCTIONS:

1. Heat the butter in a large pot, add the celery, onions, carrots, fennel. garlic and shallots

2. Cook until the vegetables are softened.

3. Add the tomato paste, cook for another 5 minuets then deglaze with the brandy

4. Add lobster stock and bring to a simmer

5. Add cream, peas, chives and tarragon

6. Pour bisque into bowls

7. Cover the bowls with dough, and brush with egg wash,

8. Bake in 350-degree oven for 10 minutes

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