Lobster Pot Pie
- 4 tablespoons butter
- 1 1/2 cups baby portobello mushrooms, quartered
- 2 shallots, minced
- 1/4 cup cognac
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable stock
- 1 cup milk, at room temperature
- 1 cup heavy cream, at room temperature
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- 3 sprigs fresh thyme, leaves only
- 1/2 cup frozen peas, thawed
- 1 tablespoon fresh tarragon, chopped
- 1 pound lobster meat, picked over for shells and cut into 1 1/2-inch chunks
- 1 sheet puff pastry, thawed if frozen
- 1 egg, beaten with 1 tablespoon of cold water
- Produce
- Baby portobello mushrooms (1 1/2 cups)
- Peas, frozen (1/2 cup)
- Shallots (2)
- Tarragon, fresh (1 tablespoon)
- Thyme, fresh (3 sprigs)
- Seafood
- Lobster meat (1 pound)
- Canned Goods
- Vegetable stock (1 1/2 cups)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Cayenne pepper (1/4 teaspoon)
- Nutmeg (1/2 teaspoon)
- Bread & Baked Goods
- Puff pastry (1 sheet)
- Dairy
- Butter (4 tablespoons)
- Heavy cream (1 cup)
- Milk (1 cup)
- Refrigerated
- Egg (1)
- Beer, Wine & Liquor
- Cognac (1/4 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published January 25, 2012 (1 year ago).
46 people saved this recipe.
