Make Ahead
Lobster Pot pie
- Prep time 1 hour
- Cook time 20 minutes
- Serves 4
What You'll Need
Ingredients
-
3 tablespoons
unsalted butter
-
2
cloves garlic, minced
-
1
celery stalk thinly sliced
-
1 tablespoon
finely chopped fresh parsley
-
1 tablespoon
thinly sliced or chopped fennel
-
1
small onion finely chopped
-
2 ounces
shitake mushroom thinly sliced
-
1/4 cup
good dry sherry
-
2 tablespoons
flour
-
1 3/4 cups
heavy cream
-
1/8 teaspoon
freshly grated nutmeg
-
Dash
red pepper flakes
-
pinch herbs de province
-
1 pound
fresh lobster tails, deshelled and cut into 1 inch pieces
-
1
14 oz sheet frozen pastry
-
1
egg beaten
-
salt & pepper to taste
Directions
- Heat the oven to 425 if baking immediately.
- Melt butter and add veggies, except mushrooms. cook until translucent. Do not let them brown. Add the mushrooms and cook about 3 minutes.
- Sprinkle in the flour and stir to incorporate.
- Add the cream and the nutmeg, herbs de province & red pepper flakes and simmer about 4 minutes until thick and creamy. Add the lobster and turn off heat. Season to taste with salt and pepper. (can stop here and refrigerate if making the day before)
- Roll out the pastry on a floured surface and cut 4 4 1/2 inch rounds.
- Divide the lobster mixture among 4 8 oz ramekins.
- Brush the rims with egg wash. Cover with the pastry rounds and press firmly to seal. When ready to cook, brush the top with egg wash. Do not vent.
- Bake 20-25 minutes until the pastry is puffed and golden.
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