Name: Lobster Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium shallots, diced; 1 medium leek, chopped, whites only (discard greens); 2 medium carrots, peeled and diced; 1 stalk celery, diced; 2 red potatoes, washed and diced; ½ cup sherry; 2 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups seafood stock; 1 tablespoon diced tarragon; 1/8 teaspoon cayenne; Kosher salt, as needed; Freshly ground black pepper, as needed; ½ cup heavy cream; ¾ pound chopped cooked lobster meat, tail and claws; 1 sheet puff pastry, thawed; 1 egg, beaten

Description

A rich and creamy lobster pot pie topped with flaky puff pastry.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
2 medium shallots, diced
1 medium leek, chopped, whites only (discard greens)
2 medium carrots, peeled and diced
1 stalk celery, diced
2 red potatoes, washed and diced
½ cup sherry
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups seafood stock
1 tablespoon diced tarragon
1/8 teaspoon cayenne
Kosher salt, as needed
Freshly ground black pepper, as needed
½ cup heavy cream
¾ pound chopped cooked lobster meat, tail and claws
1 sheet puff pastry, thawed
1 egg, beaten

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Instructions

Heat a large pot over medium heat, add the olive oil and heat through. Add the shallots, leeks, carrots, celery, and potatoes and sauté, stirring occasionally until the vegetables are tender, about 6 minutes.
Pour in the sherry and continue to cook until it has almost all evaporated, about 5 minutes.
Add the butter and allow to melt then stir in the flour and cook, stirring constantly, until pale brown, about 1 minute.
Add the stock and the tarragon and bring to a simmer over medium-low heat, until the sauce thickens, about 10 minutes.
Stir in the cayenne and season to taste with salt and pepper. Whisk in the cream then add the lobster meat and set aside.
Heat oven to 400ºF (200ºC).
Add to 4 (8-ounce) oval baking dishes or 1 large 12″ oval baking dish.
On a clean, lightly floured surface, roll out the puff pastry dough so that it is ¼-inch thick.
Cut two oval shapes ½ larger than the baking dishes and cut an ‘x’ in the middle of each oval (for steam to escape).
Lay the dough over the top of each baking dish so the edges hang over the side.
Brush the puff pastry with the beaten egg.
Bake until the top is golden brown and puffed up, about 25 to 30 minutes. Serve hot.

Notes

Make sure to discard the greens of the leek for better flavor.
Allow the filling to cool slightly before adding the pastry top.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pie
Calories: 600
Sugar: 2g
Sodium: 800mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 100mg