Lobster Pot Pie
- Level: Easy
- Yield: 4 pot pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 244
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 103
- Sodium
- 563
- Total: 1 hr
- Active: 35 min
Ingredients
3 cups seafood stock
3 raw lobster tails, meat diced into 1/2-inch pieces, shells reserved
1 pound red potatoes, cut into 1/2-inch pieces
2 carrots, cut into coins
3 sprigs thyme
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 ribs celery, diced
1 medium onion, diced
1/4 cup all-purpose flour, plus more for dusting
2 tablespoons tomato paste
1/2 cup dry sherry
1/2 cup frozen peas, thawed
2/3 cup heavy cream
2 sheets puff pastry, thawed
1 large egg
Directions
- 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.