Coastal Vibes With Lobster Pot Pie

Sean Blomgren

Sean Blomgren, executive chef and culinary director, Hyatt Hotels Corporation, bends a classic lobster bisque into a best-selling Lobster Pot Pie at Tipsy Trout, a coastal-inspired seafood restaurant housed at The Lodge at Spruce Peak. “We start with a lobster bisque base that has a great backbone of sherry and Madeira wine, offering comforting and familiar flavors that pair well with lobster,” he says.

The build continues with potatoes, aromatic vegetables and herbs set to simmer. “Fennel is a highlighted ingredient here, as it boasts an anise-like flavor that meshes perfectly with the savory base of this dish,” Blomgren continues. Toward the end of the cooking process, he folds in steamed lobster, topping it with a warm cheddar biscuit coated in Old Bay butter. “Borrowing from our friends in the mid-Atlantic, the Old Bay butter adds a salty, herby kick to the dish.”

Presented in a polished, stainless-steel pot for service, the Lobster Pot Pie is an eye-catcher. “It truly has a presence when it arrives at the table,” says Blomgren. “This dish speaks to the ethos of Tipsy Trout, where we combine the region’s premium seafood with an unmistakably Vermont culinary approach.”