- 1 cup chicken stock
- 1 pkg. lemongrass stems, crushed
- 6 Tbsp butter
- 1 cup celery root, peeled and diced small
- 1 cup onion, small dice
- 1/2 cup shallot, sliced
- 1/4 cup mirin wine
- 1/3 cup all purpose flour
- 1, 13.5 oz. can coconut cream
- 1 Tbsp lime juice
- 1 tsp sriracha sauce
- 1 cup peas, frozen, thawed
- 1 tsp salt
- 1/4 tsp white pepper
- 2 Tbsp parsley, chopped
- 2 Tbsp cilantro, chopped
- 1 1/2 cups lobster meat, cooked, diced
- 1 pkg pie crust, prepared
- 1 lg. egg yolk
- 1 Tbsp heavy cream
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Bruise lemongrass stems with back of a knife blade on a cutting board. In a small saucepan, cover and steep chicken broth with lemongrass for an hour or alternately, in a pressure cooker for 15 minutes. Strain out lemongrass stalks.
Preheat oven to 375°.
Meanwhile, in a large saucepan, melt butter over high heat. Add diced celery root and cook for 3 minutes stirring occasionally. Add onion and cook for 3 minutes more. Add shallots and cook for 2 minutes more.
Add mirin wine to pot and cook until wine is reduced and vegetables are tender. Approximately another 2 minutes.
Add flour to vegetables and stir. Cook until flour completely coats vegetables and cooks to a light blonde color, about another 2 minutes.
To vegetable pot, add coconut cream, lemongrass-infused chicken broth, lime juice, and sriracha, and stir to combine. Cook over medium-high heat for 5 minutes until mixture combines and begins to thicken, stir frequently.
Add peas, salt, white pepper, parsley, and cilantro and stir to combine.
Stir in lobster meat and turn off heat. Evenly divide mixture into 6-8 ounce ramekins.
Cut pie dough into circles measuring 1” larger than ramekins.
Drape dough over filled ramekins. Pinch down sides and press to sides of ramekin. Poke 3-4 vent holes in crust with tip of a sharp knife.
Blend together egg yolk and cream to make an egg-wash. Brush dough with egg wash.
Place pot pie ramekins on a sheet pan and place in oven. Bake until crust is golden brown and filling is bubbly and hot, 25-30 minutes.