Our clients got engaged over the holiday! Sarah and I are giddy with joy and excitement for them. We wanted to make them a special romantic dinner to share with a glass of champagne as they look over wedding magazines and start the fun planning process.
Nothing says decadance, celebration and romance like individual lobster pot pies. A cozy homey dish elevated by the rich lobster and chic white Le Creuset bowls we bake them in. Served with a fresh green salad with a tart vinaigrette to cut through the richness of the pot pies, this makes a lovely winter meal for any special occasion.
These would be fantastic for a January birthday dinner or a Valentine’s day meal for two.
Our recipe is based off of Ina Garten’s Lobster Pot Pie recipe which we have adapted to be slightly easier to execute and slightly healthier.
Individual Lobster Pot Pies
makes 4 individual pot pies
1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 cups fish stock or clam juice
1/2 cup white wine
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons 1/2 & 1/2
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not “baby” peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
2 sheets of frozen puff pastry, thawed
Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, wine, salt, and pepper and simmer for 5 more minutes. Add the 1/2 & 1/2.
Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Place the filling into individual sized oven safe bakeware pots or bowls (our Le Creuset soup bowls hold 16 oz.)
Preheat the oven to 375 degrees F.
Place the thawed puff pastry dough on a floured surface and slightly roll out to flatten and stretch the dough to make 2 rounds that will fit your pots. I like to trace around the pot or bowl leaving 1/2 inch of extra crust to drape over the edge of the pot. Cut 2 slits in your pastry round for steam to escape during baking. Brush the rim of your pots with egg wash and then drape the crusts over your pots, molding it to fit tightly along the sides. Repeat with the remaining dough and then brush all 4 pots with egg wash and sprinkle the tops with sea salt. Bake on a covered baking sheet for 30-40 minutes until the tops are golden brown and puffed and the filling is bubbling hot.