Share |

Lobster Pot Pie

Succulent lobster meat dresses up pot pie and makes this version quite elegant. Puff pastry provides a flaky, golden topping.

At a glance
Main Ingredient
Seafood
Cuisine Type
American
Menu Part
Entrée
Serves
8
Yield: 8

Ingredients

1⁄2 cup onions, chopped
3 tsp. garlic, minced
1⁄2 lb. mushrooms, (shiitake, cremini, and white)
6 plum tomatoes, chopped
1 cup green peas
1 cup baby carrots, parboiled
2 cups lobster or fish stock
5 cups heavy cream
4 cups cooked lobster meat
1⁄4 cup tarragon, chopped
1 1⁄2 lb. puff pastry

Methods/Steps

1. In a large, deep, pan, sauté onions and garlic until translucent. Add mushrooms and sauté slightly.

2. Stir in tomatoes, peas, carrots, and stock. Reduce slightly and add cream, lobster, and tarragon.

3. Season mixture and pour into 8, 6-in. souffle dishes. Cover with puff pastry and bake until golden brown.

Related Terms:

Seafood, American, Entrée

Advertisement

Advertisement

Comments

Login or register to post comments