Individual Lobster Pot Pies
Bake this puff pastry-topped lobster pie in individual bakers or a shallow baking dish. A delicious main dish for a special occasion.
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|6 slicesbacon; chopped|
|2 cupscoarsely chopped leeks (about 2 large)|
|8 ouncesred potatoes; cut into 1/2-inch pieces|
|2 carrots; sliced diagonally into 1/2-inch pieces|
|1 1/2 cupssliced fresh mushrooms|
|2 garlic cloves; minced|
|3/4 cupdry white wine|
|2 cupslow-sodium fat-free chicken broth|
|1/2 cupheavy cream|
|3 tablespoonsall-purpose flour|
|2 cupscooked lobster meat; chopped|
|1/2 cupfrozen sweet peas|
|1 tablespoonchopped fresh tarragon|
|1/4 teaspoonfreshly ground black pepper|
|1/2 packagefrozen puff pastry; (17.3-ounce) thawed|
|1 largeegg; lightly beaten|
Individual Lobster Pot Pies Preparation
Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, reserving drippings in pan. Set bacon aside.
Add butter to drippings in pan. Stir in leeks, potatoes, and carrots over medium heat; cook 6 minutes or until vegetables begin to soften. Stir in mushrooms and garlic, and cook 5 more minutes, stirring occasionally.
Add wine to skillet, and increase heat to medium-high. Bring to a boil; cook 4 minutes. Stir in chicken broth and cream, and bring to a boil. Cook 17 minutes or until mixture is reduced by half.
Whisk together flour and water. Stir into pan, and cook 1 minute or until thickened. Remove pan from heat; stir in bacon, lobster meat, and next 4 ingredients. Divide mixture evenly into 4 (2-cup) ovenproof bowls; cool 10 minutes.
On a lightly floured surface, roll pastry into a 13- x 11-inch rectangle. Cut pastry evenly into 4 rectangles. Carefully fit 1 rectangle over each bowl, and press pastry gently against the rims of the bowls. Brush tops of pastry with egg. Place bowls on a baking sheet.
Bake at 400F for 20 minutes or until pastry is golden. Serve immediately.
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Individual Lobster Pot Pies Reviews
Delicious for all. Love the bacon
9 months, 3 weeks, 2 days, 7 hours, 9 minutes ago
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