Lobster Pot Pie
One evening this summer I had the pleasure of dining waterfront in Connecticut overlooking the Long Island Sound. One of the specials being offered was Lobster Pot Pie. Who could resist? It was a perfect meal which immediately shot to the top of my list of favorite foods. I wish the restauranteurs would make this a permanent feature on their menu. I deconstructed the entree and have come up with my version for you. Although I first had the pot pie in the heat of summer I think it is even more perfectly suited to a crisp fall evening. You could even make smaller portions to serve as a very elegant first course for Thanksgiving. That would surely give your family and guests something to be thankful for!
meat from 2 steamed lobsters [each kept separate]
2 carrots, peeled and diced
2 small potatoes, peeled and diced
2 cups half & half cream
2 tablespoons butter
2 tablespoons instant [Wondra] flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon nutmeg
2 tablespoons frozen green peas
1 teaspoon dry sherry
1 sheet frozen puff pastry, defrosted
Preheat oven to 400*
Parboil the peeled and diced carrots and potatoes until just fork-tender, drain and place in a mixing bowl. In a small sauce pan over medium heat, melt the butter but do not let it get any color. Remove from heat and stir in the flour and the whisk in the half & half. Return to low heat and add the salt, pepper, sherry and nutmeg. Heat to just before simmer temperature while stirring, but do not simmer or boil. Remove from heat and add peas, potatoes and carrots.
Unfold the defrosted pastry sheet and cut two circles about 2 inches bigger than the rim of your [cereal-sized] bowls.
Place the meat from each lobster into each bowl and divide the cream/vegetable mixture over the lobster. Cover each bowl with puff pastry and cut a small [1/2 inch] X vent in the center. Place on a baking sheet and into the preheated oven on center rack for 20 minutes or until golden and flaky.
Serve in front of your fireplace* with a green salad and your favorite white wine.
*if you don't have a fireplace, this dish calls for candles as the very least!