Lobster Pot Pie (Homard en Croûte)

Name: Lobster Pot Pie (Homard en Croûte)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 tbsp. unsalted butter; 3 cloves garlic, minced; 1 medium yellow onion, minced; 1 ⁄ 4 cup brandy; 2 tbsp. flour, plus more; 1 3 ⁄ 4 cups heavy cream; 1 lb. raw fresh or frozen lobster meat, thawed and cut into 3/4″ pieces; 1 ⁄ 8 tsp. freshly grated nutmeg; Kosher salt and freshly ground black pepper, to taste; 1 (14-oz.) package puff pastry; 1 egg, beaten

Serves
serves 4

Brandy adds a luxurious note to these creamy lobster pot pies.

Ingredients

3 tbsp. unsalted butter
3 cloves garlic, minced
1 medium yellow onion, minced
¹⁄₄ cup brandy
2 tbsp. flour, plus more
1 ³⁄₄ cups heavy cream
1 lb. raw fresh or frozen lobster meat, thawed and cut into 3/4″ pieces
¹⁄₈ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
1 (14-oz.) package puff pastry
1 egg, beaten

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Instructions

Step 1

Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add brandy; cook until reduced by half, 1–2 minutes. Whisk in flour; cook for 2 minutes. Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, nutmeg, salt, and pepper.

Step 2

Heat oven to 425°. Divide lobster mixture between four 8-oz. cocottes or ramekins set on a rimmed baking sheet. On a lightly floured surface, roll pastry into a 14″ square; cut out four 4 1⁄2″ circles. Brush edges of cocottes 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.

Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add brandy; cook until reduced by half, 1–2 minutes. Whisk in flour; cook for 2 minutes. Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, nutmeg, salt, and pepper.
Heat oven to 425°. Divide lobster mixture between four 8-oz. cocottes or ramekins set on a rimmed baking sheet. On a lightly floured surface, roll pastry into a 14″ square; cut out four 4 1⁄2″ circles. Brush edges of cocottes 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.