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photo: <a href="http://www.flickr.com/photos/snekse/">snekse</a> on Flickr
We realize it's a rare occasion when you're faced with more lobster meat than you know what with. You could do what we do and have yourself a little private VIP party with some clarified butter, no sharesies. Or you could invite a few people over for lobster pot pie, one of the most impressive-sounding homemade meals in their recent memory. 

We realize it’s a rare occasion when you’re faced with more lobster meat than you know what with. You could do what we do and have yourself a little private VIP party with some clarified butter, no sharesies. Or you could invite a few people over for lobster pot pie, one of the most impressive-sounding homemade meals in their recent memory. Creating a lighter sauce than you would for chicken pot pie keeps the lobster in charge of the dish.

The obvious time-consumer in this recipe is getting the meat out of the lobster. Take it from Food Republic, this is good practice. You want to be the person who knows how to take apart a lobster (and knows to put a layer of newspaper down first, hint). It goes faster as you go along. When you’re done, rub a cut lemon all over your hands so the neighborhood cats don’t follow you around while you’re trying to host a classy dinner party.