Wednesday, March 2, 2016

Luscious Lobster Pot Pie

There is an amazing New England Lobster Company not too far from my new digs near San Francisco.  Here is something I made recently that was a huge hit!  It’s really fun to make these in mini ceramic or enameled cocotte dishes and serve them as individual portions.

Beautiful Lobster Pot Pie with flaky Puff Pastry

1½ cups minced sweet onion
1 teaspoon spoon dill
½ teaspoon minced garlic
¼ pound butter
½ cup all-purpose flour
2 cups fish stock or Lobster base
3 tablespoons Sherry
1½ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
½ cup heavy cream
¼ cup fresh grated Parmesan cheese
¾ pound cooked fresh lobster meat
1 cup frozen baby peas
½ cup of sliced fresh mushrooms
½ cup minced flat-leaf parsley
Fresh grated Nutmeg to taste

Sauté the onions, garlic, mushrooms and dill with the butter in a large sauté pan on medium heat until the onions are translucent. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, sherry, salt, and pepper and simmer to reduce for 10 more minutes. Add the heavy cream.  Preheat the oven to 375 degrees F., cut the lobster meat into medium-sized bites. Place the lobster, frozen peas, mushrooms, and parsley in a bowl. Pour the sauce over the mixture and set aside.

Let the frozen puff pastry dough thaw until it’s easy to unfold. Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill it with the lobster mixture, then top with the grated cheese and then the second crust. Crimp the crusts together and brush with the egg wash. Make some slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.  OH SO GOOD!

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