Warning…decadence ahead! We don’t usually post super rich, heart-seizing recipes but trust us – our Lobster Pot Pie is worth it. Did we say it’s decadent? Cream, lobster poached in butter and puff pastry…well, the pies are on the small side (if you’re trying to be good) and you can always add a healthy salad! Or, if you’re like us you’ll just eat two! C’mon…it’s not like we eat like this every day.

Our Lobster Pot Pie recipe is a riff on lobster thermidor…one of our favorite lobster dishes. If you aren’t a big fan of sherry wine, you can substitute white wine. Or, if you’re not a fan of wine in general, you can substitute seafood broth. Our Lobster Pot Pies don’t have many ingredients but we think the simplicity of the dish lets the lobster shine through.

You can cook your lobster any way you like but we really like how delicious and tender it is when poached using the beurre monté method. This recipe is a special treat for us…we make it but once a year so we feel good about indulging in such a rich and delicious meal!

Prep all your ingredients.

Saute shallots and potato.

Make the roux with butter and flour.

Add remaining ingredients and voila, your base is ready!

Divide among your 8 oz baking dishes, then top with the puff pastry and bake.

Hot and ready to devour in just 20 minutes!

Lobster Pot Pies

• 12 oz lobster meat, cut in chunks*
• 1 teaspoon olive oil
• 1 shallot, minced
• 2 small Yukon gold potatoes, peeled and cut into small squares
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 ½ cups heavy cream
• ½ cup medium-dry sherry
• ¼ teaspoon cayenne
• ½ teaspoon paprika
• 1 tablespoon chopped fresh tarragon
• Salt and freshly ground black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten

*Our favorite method for cooking lobster is to use beurre monté. We buy five lobster tails from Costco, remove the meat and cut them into 1-inch pieces. We poach the lobster pieces in beurre monté for 5 minutes and then remove the pieces with a slotted spoon. The lobster pieces may not be cooked all the way through but that’s okay…they will continue to cook in the oven and we don’t want the lobster to be overcooked and chewy!

1. 1. Preheat the oven to 400°F.
   2. In a medium frying pan, heat the 1 tablespoon of olive oil over medium heat. Sauté the shallots and potatoes until tender, about 6 minutes. Remove pan from heat.
   3. In a large saucepan melt the 3 tablespoons of butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the cayenne, paprika and salt and pepper to taste. Stir in the lobster pieces and tarragon. Divide the lobster mixture into between four 8-ounce shallow and oven-proof bowls.
   4. Cut the puff pastry to fit over the bowls with a bit of overhang.
   5. Whisk the egg and brush over the puff pastry.
   6. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crust is golden brown, 15 to 20 minutes.

Makes 4 pies.