Lobster Pot Pie (Talula’s Table Preview)

We recently went out to Kennett Square to check out Talula’s Table, a gourmet food store with a deli and unique dinner service once a night at an 8 to 12-person farm table. Reservations for the 9+ course meal are few and far between; eventually we will make it there for dinner. This time, though, we grabbed a lobster pot pie to take home:

I love me a good meat pie, of any type. There’s something about the simplicity of the ingredients and the way you feel like a kid on Christmas when you first break into the crust to see what’s inside. The lobster shape in the crust added to the whimsical nature of the pie.

The lobster as meat was a nice diversion from the usual chicken or beef pot pie as it created a light feel with not too much oiliness, but the main attractions were really the crust and the veggies. I feel that as long as the crust is flaky, buttery, and brown (which this was) and the filling is tasty and thick (which this was) the meat is really just icing on the cake (which this lobster was). Matt and I shared one pie ($18) for dinner and I couldn’t even finish my half.

More in a future post on Talaula’s Table, and hopefully 2010 will bring the farm table dinner.

Holiday Cheer

Matt and I have been eating nonstop since last week. I didn’t take pictures of all of our food, but here’s a sampling:

Lamb stew

French Onion Soup

My mom’s homemade cookies

On today’s menu: cereal.

Leg of Lamb

Matt was inspired (partially by My Big Fat Greek Wedding: “You don’t eat meat? OK, I make you lamb.”) when he concocted this dinner. Leg of lamb was on sale over the weekend and we couldn’t resist trying to roast one for the first time.

400 degrees for 90 minutes
4.3 lb. leg of lamb
1 Can of lentil soup, drained
5 cloves of garlic
apple cider vinegar
deli mustard
black pepper, sea salt, mustard seed, sage, nutmeg, cinnamon, smoked salt (all ground together with mortar and pestle–we didn’t measure)
Brussels sprouts
artichoke hearts (I was like, “Wha…?” but they were good)

I thought everything was delicious but Matt was a bit disappointed with the lack of lamb-flavor of the lamb. We also concurred that the deli mustard slightly overpowered the other herbs because of its processed qualities. The lentil soup, Brussels sprouts, and artichoke hearts created a nice side dish blend, and the couscous-from-a-box never disappoints. Matt made lamb stew with the leftover meat–that’s another post.