Lobster Pot Pies With Puff Pastry Crust
These utterly luxurious mini pot pies are actually really simple to make. You can use fresh or frozen lobster for the ultimate in comfort food. You can use sherry or brandy instead of vermouth in the recipe.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 1 packet ready-rolled all butter puff pastry defrosted if frozen
- 2 medium raw or cooked lobster tails defrosted if frozen (around 200g | 7oz)
- 25 g | 1oz unsalted butter
- 60 g | 2oz lardons fatty bits removed
- 2 large shallots very finely diced
- 1 large carrot peeled
- 1 large potato such as Maris Piper peeled and cut into small cubes
- 240 ml | 8 fl oz | 1 cup fish stock
- 150 g | 5.3oz low fat crème fraîche
- 60 ml | 2 fl oz | 1/4 cup Noilly Prat vermouth
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh flat leaf parsley finely chopped
- 1 tsp dried tarragon
- 1 tsp English mustard
- squeeze lemon juice
- salt and freshly ground pepper
- 1 egg lightly beaten to brush on the pastry
Use kitchen scissors to cut the lobster tails open and carefully remove the flesh. Cut into bite sized pieces and set aside.
Boil the potato and carrot until fork tender, drain and set aside. Finely dice the carrot.
Melt the butter in a non stick pan and gently cook the shallots and lardons for 3-4 minutes.
Add the stock and vermouth, increase the heat and boil until the liquid is reduced by half.
Stir in the crème fraîche, herbs, mustard and lemon juice. Add the lobster and cook for a couple of minutes.
Take off the heat and stir in the potato and carrot. Check the seasoning and add fresh pepper and salt if needed. Divide between two large ramekins. Let the filling cool down while the oven heats.
Preheat the oven to 220C (425F). Unroll the puff pastry and cut four squares slightly larger than the diameter of the ramekins. Brush two of the squares with the beaten egg and place the other two squares on top at an angle to create a star shape. Brush all over with beaten egg.
Brush the rim of the ramekins with the beaten egg and top with the puff pastry lids, pressing down slightly to seal. Cut a small cross in the centre with a sharp knife to allow steam to escape.
Place the ramekins on a heavy baking tray and cook for 15-18 minutes or until the puff pastry is golden. Cool slightly before serving.