Description
A rich and creamy lobster pot pie topped with flaky puff pastry.
Ingredients
Scale
- 2 cups cooked lobster meat, chopped
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 3/4 cup diced carrots
- 1/2 cup green peas
- 1 1/4 cups seafood stock
- 1 cup heavy cream
- 2 tablespoons dry sherry
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Thaw puff pastry until soft but still cool. Roll out if using homemade and keep chilled.
- In a large saucepan, melt butter over medium heat. Add shallots and garlic, sauté for 3 minutes.
- Stir in flour to make a roux. Cook for 1-2 minutes to remove flour taste.
- Gradually whisk in seafood stock, then add heavy cream and sherry. Simmer until slightly thickened.
- Add carrots, peas, thyme, and bay leaf. Simmer for 10 minutes until carrots begin to soften. Season with salt and pepper.
- Stir in lobster meat and remove bay leaf. Let the filling cool slightly.
- Preheat oven to 400°F (200°C). Spoon filling into ramekins or a baking dish.
- Cover with puff pastry, allowing a slight overhang. Seal and crimp edges. Brush with egg wash.
- Place on baking sheet and bake for 20-25 minutes until golden brown and puffed.
- Cool slightly before serving.
Notes
- This pot pie can be prepared in advance and baked just before serving.
- For a richer flavor, you can add a splash of brandy to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg