Mini Upside-Down Lobster Pot Pies
Serving Size: 4-6 Servings
Ingredients
- 4 1-1.25lb. Live Lobsters
- 4 Tablespoon Unsalted Butter
- 1/3 Cup Minced Shallots
- 1/4 Cup brandy
- 2 Tablespoons Flour
- 1 Cup Milk
- 1 Cup Heavy Cream
- 1/2 Cup Frozen Green Peas
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Cayenne Pepper
- 2 Teaspoons Dried Thyme
- 2 Tablespoons Chopped Chives
- 1 1/2 Teaspoons Chopped Fresh Tarragon
- 4 Sheets Frozen Puff Pastry, Thawed
- Flour For Work Surface
- Cooking Spray
Instructions
Step 1: Cook the Lobster and Make the Stock
- Boil salted water and steam lobsters (about 17-18 minutes for four 1-lb. lobsters). The shells should be red, and the meat should be white.
- Cool. remove meat, cut into bite-sized pieces, and refrigerate.
- Simmer shells in water for 20 minutes, then strain. Reduce the stock for 2 hours until about 1 1/2 to 2 cups remain.
Step 2: Make the Pot Pie Filling
- Sauté shallots in butter, then add brandy and cook until evaporated.
- Stir in flour, then whisk in 1 1/2 cups lobster stock and milk until thickened.
- Add cream, peas, and seasonings. Simmer for 15 minutes.
- Cool, then miz in lobster meat, chives, and tarragon. Refrigerate.
Step 3: Prepare Pastry and Assemble
- Preheat oven to 400°F. Cut puff pastry into 3-inch squares.
- Line muffin tin cups with two overlapping squares, prick bottoms with a fork, and bake for 18 minutes until golden.
- Warm the filling, spoon into pastry cups, and serve.
