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Prep time
1 hour
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Cook time
20 minutes
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Serves
4
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Ingredients
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3 tablespoons
unsalted butter
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2
cloves garlic, minced
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1
celery stalk thinly sliced
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1 tablespoon
finely chopped fresh parsley
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1 tablespoon
thinly sliced or chopped fennel
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1
small onion finely chopped
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2 ounces
shitake mushroom thinly sliced
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1/4 cup
good dry sherry
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2 tablespoons
flour
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1 3/4 cups
heavy cream
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1/8 teaspoon
freshly grated nutmeg
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Dash
red pepper flakes
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pinch herbs de province
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1 pound
fresh lobster tails, deshelled and cut into 1 inch pieces
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1
14 oz sheet frozen pastry
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1
egg beaten
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salt & pepper to taste
Directions
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Heat the oven to 425 if baking immediately.
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Melt butter and add veggies, except mushrooms. cook until translucent. Do not let them brown. Add the mushrooms and cook about 3 minutes.
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Sprinkle in the flour and stir to incorporate.
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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)
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Roll out the pastry on a floured surface and cut 4 4 1/2 inch rounds.
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Divide the lobster mixture among 4 8 oz ramekins.
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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.
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Bake 20-25 minutes until the pastry is puffed and golden.
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