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Lobster: Lobster Potpie

Source of Recipe


From "Celebrate!" by Sheila Lukins






List of Ingredients



• 1 Tbsp unsalted butter
  
• 1 Tbsp olive oil
  
• 1 cup diced onion (1/4-inch dice)
  
• 1 Tbsp minced garlic
  
• 3 Tbsp all-purpose flour
  
• 2 carrots, peeled and cut into 1/2-inch dice
  
• 1 cup diced, peeled russet potato (1/2-inch dice)
  
• 1-1/2 cups basic chicken broth (or more, if needed)
  
• 1/2 cup heavy (whipping) cream
  
• 1/2 cup green peas, thawed if frozen
  
• 1/2 cup corn kernels, thawed if frozen
  
• 1/2 cup diced, seeded plum tomatoes
  
• 3 Tbsp chopped fresh tarragon leaves
  
• 2 tsp finely grated orange zest
  
• 2 cups cooked lobster meat (see note), cut into chunks
  
• Salt and freshly ground black pepper to taste
  
• 1 large egg
  
• 14 ounces frozen puff pastry, thawed in the refrigerator
  
• Tarragon sprigs, for garnish
  






Instructions



1. Melt the butter in the olive oil in a large heavy pot over low heat. Add the onion and cook, stirring, until soft -- 5 minutes. Add the garlic and cook for another 3 minutes. Sprinkle with the flour, stir, and cook to form a paste, 1 minute longer.
   
   
2. Stir in the carrots, potatoes, broth and cream. Increase the heat to medium and bring to a boil. Reduce to medium-low and simmer, partially covered, until the vegetables are tender and the sauce has thickened, 20 minutes. Add the peas, corn, tomatoes, tarragon, orange zest and lobster. Simmer for 5 minutes to blend the flavors. If the mixture is too thick, add 2 more tablespoons broth. Season with salt and pepper and set aside.
   
   
3. Preheat the oven to 350º F. Beat the egg and 1 tablespoon water together in a small bowl. Place 1-1/2 cups of the lobster mixture into each of 4 small individual (13.5-ounce) soufflé dishes. Brush the egg wash over the inside and outside rim of the soufflé dishes. Lay the pastry over the top of each dish, trimming the overhang to 1 inch, and crimp the edges around the rim to form a tight seal. Cut several slits in the center of the pastry to allow the steam to escape, and brush it with the remaining egg wash.
   
   
4. Place the dishes on a baking sheet and bake until the crust is golden and puffed, 40 to 45 minutes. Serve immediately, garnished with the tarragon sprigs.
   
   Serves 4
   
   NOTE: Generally, a 1-1/2-pound lobster will yield 1 cup of meat.