These Lobster Pot Pies are elegant and festive yet so easy they can be made for a weeknight. Such as a weeknight by the roaring fire when it is so cold you can’t see the warmth at the end of the tunnel ( a mixed metaphor for all of you English majors).
I amped up the flavor and healthyness (is that a word, English majors?) by using lots of different veggies– carrots, parsnips, celery and peas. Together they add a real complexity to the sauce so it doesn’t take on the school cafeteria chicken a la king flavor profile.
You can substitute 2 1/2 cups of rotisserie chicken or the same amount of diced raw shrimp if you don’t want to use lobster. I used lobster because the tails were on sale at Kroger and they were just calling my name.
Put this together in a jiffy (you can even make the filling one or two days ahead if you bring it to room temperature before baking it). With a glass of wine and a salad, everyone wins. Except the kids. Don’t give them any wine please.
Weeknight Lobster Pot Pies
- 6 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 medium yellow onion minced
- 3 medium carrots peeled and minced
- 3 parsnips peeled and minced
- ¾ cup finely diced shitake mushrooms
- ¼ cup finely diced celery
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons paprika not smoked
- 1/3 cup dry sherry
- 1/3 cup flour plus more for rolling out the puff pastry
- 1 1/2 cups half and half
- 4 medium lobster tails thawed if frozen and cut into ½ inch pieces
- 1 ⁄8 tsp. freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 1 tablespoon lemon juice
- 1 cup frozen peas thawed and dried
- 1 14-oz. package puff pastry, thawed at room temperature for 15 minutes
- 1 egg beaten
- Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic, onion, carrots, parsnips, mushrooms, celery and thyme. Cook until the carrots and parsnips are tender, about 10 minutes. Add sherry and cook for 5 minutes until reduced. In a large, glass measuring cup, heat the half and half in the microwave for 3-4 minutes until it is very hot. Lower the heat to medium and whisk the flour into the onion mixture, stirring well. Cook for 2-3 minutes until the flour starts to pull away from the pan. Add the hot half and half and bring the sauce to a boil. Cook, stirring constantly, until the sauce is slightly thickened, 3–4 minutes. Stir in lobster, nutmeg, salt, pepper, lemon juice and peas.
- Heat oven to 425°. Divide lobster mixture between four 8-oz. dishes set on a foil- covered baking sheet. On a lightly floured surface, roll pastry into a 14″ square and cut it into four squares or circles about 4 “ around using a saucer as a template. Place one square of puff pastry over each dish and press to seal it tight around the edges. Cut four small vents into the top of each pastry. Brush pastry with egg; bake until golden on top, about 30 minutes.