Lobster pot pie

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It was a first attempt, and I’m going to tell you how I did it.  I’m not flagging it as a recipe, though, because it came out wrong.

The filling was: 1 chopped onion, sauteed in 2-3 T. butter.  Then added 2 T. flour, cooked to light brown.  Then 1 c. lobster stock, 1 T. sherry, cooked down.  1/3 c. heavy cream, 1/2 c. frozen baby peas, 3/4 lb. cooked, chopped lobster meat.  It was beautiful and thick and tasty.  I put a sheet of puff pastry over it, and put it in a 375-degree oven for 25 minutes.

The result? The pastry barely browned, but the filling was destroyed.  It still tasted good, but the lobster meat had exuded so much liquid that it lost all its texture and made the filling watery.

I’ll do it again, but I’ll make the filling on the stovetop, and brown individual puff pastry pieces or biscuits separately.  Serve the filling in a bowl, topped with the pastry.  It’ll be great.

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Comments

  1. I have never cooked puff pastry before, but my regular pie crust never browns without an egg wash. Could that be what your puff pastry wanted? Also, higher heat?

    It sounds like it was delicious, though!