Lobster Pot Pie
Once you have tried this recipe you can adapt it based on your own preferences. Consider adding carrots, peas or minced onion to kick up the flavor.
Lobster Cream Sauce:
- 1 lb prepared lobster meat
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups heavy cream
- 1/2 cup medium-dry Sherry
- 1/2 tspn paprika
- Salt and freshly ground black pepper, to taste
- (alternatively add ½ to 1 cup vegetable(s) of choice)
- 1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
- 3 tablespoons butter, melted
- 1/2 teaspoon paprika
- (alternatively use thawed, ready-made puff pastry sheets)
If using the ready-made puff pastry sheets, be sure they are thawed by placing in the refrigerator for a least four hours or setting them on the counter on a plate for 30 minutes prior to using them.
Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2 quart shallow baking dish.
In a large saucepan, melt the 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 paprika and salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
For the crumb topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
If using the puff pastry sheets, work with one at a time leaving the rest in the refrigerator (they must not get warm). Unfold each sheet on a lightly floured board, cut to the approximate size of the ramekin or baking dish so it will lay over the side about a 1/4 inch.
Preheat the oven to 425 F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the pastry or crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.
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