Chef Smoke Special: Infused Lobster Pot Pie with Tarragon Cream and Puff Pastry Crown

Chef Smoke Special: Infused Lobster Pot Pie with Tarragon Cream and Puff Pastry Crown

A rich, elegant comfort classic turned full gourmet: tender lobster in a silky tarragon cream with leeks, peas, and carrots, finished with a golden puff pastry crown. Home-doable, dinner-party worthy, and fully in the Chef Smoke lane.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Filling

• 12 to 16 ounces cooked lobster meat, cut into chunks
• 2 tablespoons olive oil
• 1 large leek, cleaned and thinly sliced
• 2 carrots, small diced
• 2 celery stalks, small diced
• 3 cloves garlic, minced
• 1/2 cup peas
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 cup seafood stock or chicken stock
• 3/4 cup heavy cream
• 2 tablespoons infused butter
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped parsley
• salt and black pepper
• squeeze of lemon juice

For the Pastry Crown

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• flaky salt
• black pepper

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Filling Instructions

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the leek, carrots, and celery and cook until softened.
4. Add the garlic and cook for 30 seconds.
5. Sprinkle in the flour and stir for 1 minute.
6. Pour in the white wine and let it reduce slightly.
7. Add the stock and heavy cream and simmer until lightly thickened.
8. Lower the heat and stir in the 2 tablespoons infused butter until melted.
9. Add the lobster, peas, tarragon, parsley, salt, pepper, and a small squeeze of lemon juice.
10. Spoon into 4 ramekins or a small baking dish.

Pastry Instructions

1. Cut puff pastry to fit over the ramekins or baking dish.
2. Lay the pastry on top and crimp or press lightly around the edges.
3. Brush with beaten egg.
4. Sprinkle with flaky salt and black pepper.
5. Cut a small vent in the top.
6. Bake for 18 to 22 minutes until deeply golden and puffed.

Plate

1. Serve each pot pie hot in its ramekin or dish.
2. Finish with a little extra parsley or tarragon if desired.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 pot pie
• Potency per serving: approximately 35 mg THC

Storage Notes

• Filling can be made ahead and refrigerated for up to 2 days.
• Bake with fresh puff pastry just before serving for best texture.