Saturday, March 12, 2011

Lobster Pot Pie

Having this blog really keeps me on my toes when it comes to planning each meal.  When I planned this dish, I wasn't sure if my husband would have any.  In the past, Jereme has passed on my chicken pot pie.  But today as I was extracting meat from lobster, he watched with excitement.  The end result:  he loved it.

I got this lobster already cooked at Kroger.  I had just enough meat with just one, but I would have preferred to use two.  I guess how much you use depends on how much you want to spend.

  • Cooked lobster meat, about 3/4 pound
  • 2 Cans Cream of Mushroom with roasted garlic soup
  • Half a bag of petite carrots - the smallest you can find
  • Half a bunch of asparagus
  • 1 Sheet of Puff Pastry
  • Egg wash:  1 beaten egg with 1 tsp of water
  1. Place puff pastry sheet on counter lightly dusted with flour to thaw. 
  2. Pre-heat oven to 400 degrees.
  3. Cut up lobster meat into bite size pieces.
  4. Bend asparagus ends until you find the breaking point and snap off.  Slice into small sections, a little smaller than the carrots. 
  5. Pour the cans of soup into a large bowl.  Add carrots, asparagus, and lobster.  Mix well.
  6. Unfold puff pastry sheet.  I use 4 round mini cocottes, so I cut out 4 circles just a little bigger than the tops so that the pastry will fold over.  You can also use a square oven dish.
  7. Prepare egg wash. 
  8. Pour mixture in, top with puff pastry, adhering it to the dish.  Brush with egg wash.  Pierce the top with a knife in a couple of places.
  9. Cook in the oven 25-30 minutes or until golden brown.

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