LOBSTER POT PIE

LOBSTER POT PIE image

Yield 4-5 People

Number Of Ingredients 19

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Pot pie:
1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
3 ribs celery finely chopped
12 criminal mushrooms chopped
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock
1 tablespoon Dry Sherry
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 lb (min) cooked fresh lobster meat
0.5 lb Bay scallops or small shrimp
1 1/2 cups frozen peas (not "baby" peas)
1/2 cup minced flat-leaf parsley
Pastry:
Use frozen puff pastry (4 discs)
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

Directions Saute the onions,celery, mushrooms 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 minutes, stirring occasionally. Slowly add the stock, Sherry, salt, and pepper and simmer for 5 more minutes. Add the heavy cream. Cut the lobster meat into medium-sized cubes. Place the lobster (and other seafood if using), frozen peas and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside. Preheat the oven to 375 degrees F. Cut out dough circles at least 2" wider than ramekins. Avoid rolling out too thin, which will cause dough to droop into the ramekin. Fill ramekin with the lobster mixture, and top with the crust, allowing 1" overlap on all sides. Brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 30 min, until the top is golden brown and the filling is bubbling hot. http://www.foodnetwork.com/recipes/ina-garten/lobster-pot-pie-recipe.html#sni-reviews