This Lobster Pie recipe is unapologetically rich and delicious — a celebration food that every New Englander should make at least once.

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In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry. The filling is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.

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Homard en Croûte (Lobster Pot Pie)

I don't make casserole's very often. It's not that I don't love food that's cooked all together in a lovely mismash of flavor (I've been known to gross out my family a time or two by stirring my mashed potatoes, corn, chicken, gravy and whatever else might be floating around on my plate into a yummy mix), it's just that I really don't think to make them. That, and maybe I have some horrid repressed memory of a tuna casserole floating somewhere in the recesses of my brain- because for some…

This is one of Ina Garten’s most belovedrecipes. It dates all the way back to1999 when it appeared in Ina’s first cookbook “The Barefoot Contessa Cookbook”(Clarkson Potter 1999).…

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In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry. The filling is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.