Lobster Pot Pie

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#122526

This is not your average pot pie! Dig into the flaky top crust to discover a rich lobster filling

serves/makes:

ready in:
under 30 minutes

ingredients

4 cups lightly cooked lobster meat, cut into 1/2 inch chunks
3 tablespoons butter
1 cup finely sliced leek
3 tablespoons all-purpose flour
3 cups half and half
1/2 teaspoon paprika
salt and freshly ground black pepper
1 tablespoon chives, thinly sliced
1 tablespoon finely chopped parsley

Topping
1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
1 large egg, lightly beaten
1 tablespoon milk

directions

Preheat oven to 425 degrees F.

In a small bowl, combine egg and milk, and set aside.

Lay puff pastry on a clean surface. Using a round cookie cutter or the rim of a glass, cut out pastry rounds a bit larger than the rims of the ramekins or bowls. Brush pastry with egg wash.

Place on a parchment-lined baking sheet. Bake until golden brown and puffed, 9 to 12 minutes.

Melt butter in a large skillet over medium high heat. Add leeks and cook until soft, 3 to 4 minutes. Season with salt and pepper.

Add flour and cook for one minute. Pour in half and half and bring just to a boil for 2-3 minutes, until thickened. Add lobster meat, paprika, thyme and lemon zest and stir to combine. Season to taste with salt and pepper.

Spoon hot lobster stew into individual large ramekins or bowls. Place a baked pastry lid on each and sprinkle with chopped chives and parsley. Serve immediately.