Lobster Pot Pie with Homemade Puff Pastry Lobster pot pies, Recipes, Food

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Step 1. Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onion; cook until golden, 5-7 minutes. Add brandy; cook until reduced by half, 1-2 minutes. Whisk in flour; cook.

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In a medium-large pot or dutch oven, heat 2 tablespoon olive oil over medium heat. Add the shallots, carrots, and onions to the pot and stir. Add potatoes and continue to cook until shallot become soft and translucent. Next, add garlic and cook until it become fragrant and soft, just slightly browned.

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Make the pot pie: Heat 4 tablespoons butter in a large pot over medium heat. Add the shallots and garlic and cook until softened, 3 minutes. Add the potatoes and a pinch each of salt and pepper.

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Add the lobster back into the mixture. Taste and add the salt and pepper, adding more if needed. Spoon the filling into ramekins or a baking dish. Cut pieces of puff pastry to fit the tops and brush them with the beaten egg + water. Bake for 25 to 30 minutes, until the pot pie is bubbling and the pastry is golden. Serve!

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Heat oven to 425°. Divide lobster mixture between four 8-oz. dishes set on a foil- covered baking sheet. On a lightly floured surface, roll pastry into a 14″ square and cut it into four squares or circles about 4 " around using a saucer as a template. Place one square of puff pastry over each dish and press to seal it tight around the edges.

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Preheat the oven to 375 degrees. Divide the dough in half and roll out each half to fit a 9- or 91/2-inch-round by 2-inch-high ovenproof glass or ceramic baking dish. Place one crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash.

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Taste for salt. Turn off the heat. Fold in the lobster meat. Line the inside of the ramekins with butter (try to avoid the top edges). Ladle the creamy lobster mixture into the ramekins (not overflowing) Remove the puff pastry from the oven and turn out onto a lightly floured surface.

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Preheat the oven to 400 degrees F. On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes.

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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).

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Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed. Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes.

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Instructions. Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the carrot, celery, onion, fennel and garlic, stirring to coat. Cook for about 8 minutes or until the mixture begins to brown a little. Clear a small space at the center of the pan and add the tomato paste. Cook for a minute or two, then add the wine.

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Step 2. In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook.

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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.

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Directions. Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more.

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Add lobster stock or seafood stock: Add the stock to the pot and bring it to a boil for 5 minutes while stirring. The roux will thicken the sauce into a light gravy consistency. Add frozen mixed vegetables and lobster meat: To finish the pot pie filling, add the frozen mixed vegetables and the lobster meat. Turn off the heat and remove the pot from the stove to cool it down.

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Add the lobster and cook for a couple of minutes. Take off the heat and stir in the potato and carrot. Check the seasoning and add fresh pepper and salt if needed. Divide between two large ramekins. Let the filling cool down while the oven heats. Preheat the oven to 220C (425F).