Juicy chunks of lobster in a sherry cream sauce, topped with crispy puff pastry crust. A rich and luxurious dish makes this lobster pot pie makes an ideal meal for a special dinner party.
3 tablespoons unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
1⁄4 cup sherry
2 tablespoons flour, plus more
2 3⁄4 cups heavy cream
3 – 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
1⁄8 teaspoon fresh thyme leaves
1⁄4 teaspoon paprika
A pinch of freshly grated nutmeg (optional)
Salt, to taste
Freshly ground black pepper, to taste
One 14 ounce package puff pastry
1 egg, beaten
Preheat the oven to 425 ° F.
Melt butter in a 4-quart saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add the sherry and cook until reduced by half, 1–2 minutes. Whisk in flour and cook for 2 minutes. Add the cream and bring to a boil and continue to cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, thyme, paprika, nutmeg, salt, and pepper. Taste and adjust seasoning with salt and pepper, if needed.
Divide lobster mixture between four 8-ounce ramekins set on a rimmed baking sheet. On a lightly floured work surface, roll pastry into a 14-inch square; cut out four 4 1⁄2 -inch circles. Brush edges of the ramekins with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.
Remove from the oven and serve immediately.
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