Warm up with these delightful mini lobster pot pies, featuring tender lobster meat nestled among hearty vegetables in a savory filling. Topped with a golden-brown puff pastry, each bite is a perfect blend of rich flavors and flaky texture. These individual pot pies are not only comforting but also make for an impressive dish that’s sure to make your guests return for more!
Brought to you by @thebalancedbowl_
Servings: 3-4
Ingredients:
- 1 lb of Lobster Meat
- 1 large egg
- 1 tbsp water
- 1 tbsp avocado oil
- 1 small red potato, peeled & diced small
- 1 large yellow onion, diced
- 1 fennel bulb, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
- 3 tbsp white wine (Chardonnay recommended)
- 3 tbsp butter
- 4 tbsp all-purpose flour
- 1 tsp salt
- 2 tsp black pepper
- 1 1/2 cups seafood stock
- 1/2 cup heavy whipping cream
- 1-2 sheets puff pastry, thawed per package instructions (amount needed will vary based on ramekin size)
Instructions:
- Preheat oven to 400°F. Grease insides of 4 ramekins with butter (do not grease the top edges).
- Mix egg and water in small bowl until well combined. Set egg wash aside.
- Heat large skillet to medium. Add oil, potato, onion, and fennel. Sauté 5-7 minutes, until softened. Stir in garlic and tarragon. Sauté 1 minute. Stir in wine and cook until almost fully evaporated.
- Add butter. Once butter is melted, stir in flour, salt, and pepper until well combined. Gradually pour stock, stirring constantly to avoid lumps. Turn off heat. Stir in heavy cream and lobster.
- Cut round circles out of puff pastry about 1" larger than circumference of ramekins.
- Ladle lobster filling into ramekins, leaving about 1/2" space between filling and top of ramekins. Top with pastry circle, slightly wrapping pastry edges over side of ramekin. Brush pastry lightly with egg wash. Use a knife to cut small slice in center of pastry.
- Place pot pies on a baking sheet. Bake 23-26 minutes, until pastry is golden brown.
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