LOBSTER NEWBURG POT PIE

Lobster Newburg Pot Pie image

Provided by Sageca

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 19

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2 lobster tails, cooked
10 large shrimp, cut in half
2 cups potatoes, cubed
1/2 cup carrot, cubed
2 tablespoons butter
1 teaspoon minced garlic
1 onion, chopped
3 tablespoons flour
2 tablespoons dry sherry
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup frozen green pea (optional)
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1/2 teaspoon Old Bay Seasoning
salt and pepper
10 slices frozen phyllo dough, thawed
1 teaspoon melted butter

Steps:

Cut up lobster meat.
Cook potatoes and carrots in a bit of water in the microwave.
Drain and save the water.
In a saucepan melt butter; sweat onions and garlic; add shrimps.
Whisk in flour and cook 4 minutes.
Deglaze pan with sherry and whisk in reserve vegetable broth and chicken broth.
Stir in peas and cream.
Remove from heat and add lobster, lemon juice, cooked vegetables, chives, tarragon, Old Bay.
Add salt and pepper to taste.
Transfer filling to a dish and top with Phyllo dough one slice at a time; brush on melted butter.
Place pot pie on cookie sheet and bake at 375 for 30 minutes.
Before baking you can refrigerate it and bake it later.
Tip.: Allow Phillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Fillo may be rolled and refrozen till next time you need Phillo.