Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
Lobster Pot Pie
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 pot pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 244
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 103 mg
- Sodium
- 563 mg
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 pot pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 244
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 103 mg
- Sodium
- 563 mg
Ingredients
Directions
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20m
Easy
CLASS
- Add the seafood stock, lobster shells, potatoes, carrots and thyme to a large stockpot. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook until the potatoes and carrots are tender, about 10 minutes. Remove the lobster shells and thyme sprigs, strain the stock and reserve the vegetables in a separate bowl.
- Add the butter and oil to the stockpot over medium heat. Add the lobster meat and cook until just beginning to turn red and opaque, about 2 minutes. Remove the meat and reserve. Add the celery, onions, salt and a few cracks of black pepper and cook until translucent and softened, about 5 minutes. Stir in the flour, cooking for about 3 minutes, and then stir in the tomato paste and cook for another minute. Slowly pour in the sherry, whisking to combine. Bring to a simmer and reduce by half, about 5 minutes. Add the reserved lobster stock and bring to a simmer until the liquid has thickened. Add the reserved vegetables and peas. Stir in the cream and lobster meat. Taste and season with salt and pepper as needed.
- Preheat the oven to 425 degrees F.
- Divide the filling between four 16-ounce ramekins. Beat together the egg and 1 tablespoon water in a small bowl. Dust the counter and a rolling pin with flour and roll out the puff pastry sheets. Cut 4 rounds big enough to cover the tops of the ramekins. Pierce the centers with a sharp knife to create 2 small slits. Brush the outside of the ramekins with egg wash and then top each with a puff pastry round, pressing gently to seal around the edges. Brush the top with egg wash. Bake until the tops are puffed and golden, 20 to 25 minutes.
