Lobster Pot Pie


Ingredients: 4 tablespoons butter, 1 1/2 cups sliced mushrooms, 1/2 cup sliced green onion, 3 tablespoons flour, 1/4 cup dry sherry, 1/2 cup clam juice, 2 1/2 to 3 cups diced lobster, 2 cups half-and-half, 1 cup cooked frozen mixed vegetables (drained), 1 sheet puff pastry, dash of paprika, few gratings of nutmeg, pinch of salt, pinch of black pepper, egg wash

Preparation: Melt butter in large saucepan. Add mushrooms and onions. Stir until tender. Sprinkle with flour. Cook until flour is absorbed into butter. Add sherry and clam juice. Stir over low heat until mixture thickens. Remove mushroom mixture from heat. Stir in lobster and cream then the vegetables. Taste and add paprika, nutmeg, salt and pepper, to taste. Spoon lobster mixture into four buttered ramekins or individual bakers. Set aside and let cool. Thaw puff pastry for 20 minutes. Cut or roll out to fit dish. Cut vents in pastry then fit over ramekins or baking dish. Brush with egg wash. Bake at 400 degrees for 20 to 30 minutes.



Wine Recommendation: Ramey Hyde Vineyard Chardonnay 2008 ($50)
When it comes to lobster, the single best match, in general, tends to be chardonnay. Wines like the Ramey Hyde Vineyard Chardonnay will complement this dish even more by pairing well with the cream and butter. Available online and in specialty stores.


Current Morning Briefing Logo

Stay CURRENT with our daily newsletter (M-F) and breaking news alerts delivered to your inbox for free!

Select list(s) to subscribe to

By submitting this form, you are consenting to receive marketing emails from: Current Publishing, 30 S. Range Line Road, Carmel, IN, 46032, https://www.youarecurrent.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact