Lobster Pot Pie
This rich, savory and slightly boozy pot pie is a true decadent treat for your next dinner party or when you just want to indulge. And what's more, it's surprisingly easy to put together. You can prep the filling up to 1 day in advance, assemble and bake when ready to eat.
PREP TIME: 30 minutes
COOK TIME: 1 hours 0 minutes
4 tablespoons butter
1 1/2 cups mushrooms, brushed clean and quartered (we used Crimini mushrooms)
1 small yellow onion, finely chopped
1/4 cup cognac
2 tablespoons flour
1 1/2 cups vegetable stock (we like Kitchen Basics brand)
1 cup whole milk
1/2 teaspoon ground nutmeg
Leaves from 3 sprigs fresh thyme
1/2 cup frozen peas
1 tablespoon fresh tarragon, chopped
1 pound lobster meat, picked through and cut into 1 1/2-inch chunks
1 sheet puff pastry, thawed
1 egg, lightly beaten
Preheat your oven to 400 F.
In a large, heavy-bottomed skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they begin to their release moisture, about 3 minutes.
Add the onions and cook until soft, about 5 minutes. Deglaze the pan with the cognac and cook for 3 minutes. Sprinkle over the mixture and stir in until mushrooms and onions are coated completely. Cook until light brown, about 5 minutes, then add the stock and milk and cook for another 5 minutes or until mixture thickens.
Lower heat, add nutmeg, cayenne, and thyme; cook for another 10 minutes.
Remove from heat, add lobster meat, peas and tarragon; stir well to combine.
Transfer mixture to a large, glass baking dish
Roll out thawed puff pastry on a lightly floured surface until large enough to cover the top of the baking dish with an inch hanging over the sides.
Lay the puff pastry over the surface of the pie, pressing down on the edges to form a tight seal. Trim away the excess, crimp around the rim with a fork if you like, brush lightly with the beaten egg and cut several slits in the top to vent steam.
Bake for 20 minutes or until crust is golden brown. Let stand for 5 minutes before serving.