Feast of the Seven Fishes: Mini Lobster Pot Pie

Seven Fishes Recipes: Mini Lobster Pot Pie

Serves: 24

Ingredients

• 4 tablespoons butter
• 2 shallots, chopped
• 1 medium sized onion, diced
• 3 stalks celery, chopped
• 2 tablespoons flour
• 2 cups lobster meat, steamed and cut into chunks (about one 2 lb lobster, if you’re lucky enough to live where they’re available!)
• ½ cup sweet corn kernels (frozen are fine if no fresh available)
• ½ cup potatoes, peeled, diced and pre-cooked
• ½ teaspoon salt
• Pepper to taste
• 1 ½ cups stock
• 1/8 cup sherry
• 2 tablespoons heavy cream (optional)
• 1 egg plus 1 tablespoon of water beaten together for egg wash
• Two sheets puff pastry dough

Instructions

1. In a medium sized skillet, melt butter over low heat and sauté the shallots, onion and celery until tender.
2. Season the vegetables with salt.
3. Add the flour and stir until pasty.
4. Gradually add the stock until a sauce begins to form.
5. Add the sherry and cook for a few minutes.
6. Add the potatoes, corn and lobster.
7. Stir in the cream.
8. Remove the filling from the heat to cool.
9. Spray mini muffin tins with baking spray. Cut 2 ¾ diameter circles of dough, press gently into the pans and then add the filling to each mini pie shell.
10. Top with a cut out of puff pastry dough, brush with egg wash and bake in the oven on 400 for 20 minutes until golden.
11. If freezing, bake them for slightly less time (until they begin to turn a light gold), remove from oven cool and then fresh freeze!