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    Lobster Pot Pie

    This is a very elegant dish, simple to make, delicious to eat, and is sure to impress.

    Filling (makes enough for 4 portions) Ingredients:

    • 8 tbsp butter
    • 8 tbsp flour
    • 1¹/² tbsp oil
    • 2 carrots
    • 1 celery stalk
    • 3 garlic cloves
    • 1 medium yellow onion
    • 1 cup of edamame
    • 2 tbsp chopped parsley
    • ½ tbsp garlic salt
    • ½ tbsp seasoning salt
    • 12oz lobster stock
    • 1 lb lobster meat
    • 1 cup white wine
    • 3 cups whole milk
    • 1 box puff pastry

    Cooking Filling:

    • In a medium sized pot, heat your oil over low to medium -low heat. Chop the carrots, onions, and celery into small pieces and add to the pot. Cook for a 5 minutes.
    • Next add the chopped garlic, edamame beans, garlic salt, seasoning salt, parsley and butter. Continue cooking a few more minutes. Add the flour and stir until fully incorporated with the butter and vegetables.
    • At this point add the wine and lobster stock and bring to a boil. Add the milk and reduce to simmer and cook for 15 minutes. Lastly, add the chunks of lobster meat and heat through.

    Cooking Puff Pastry:

    • Allow the pastry to thaw according to the instructions. Once thawed open the dough, lay flat, and cut out 6 inch rounds. If you don’t have a pastry cutter, I suggest using a mason jar lid or similar object as a guide.
    • Place the rounds on a baking sheet lined with parchment paper leaving two inches in between each round.
    • Pierce the center 2/3 with a fork. This will encourage the sides to rise and the middle to remain flat. By doing this you will have a perfect pastry bowl for your lobster filling.
    • Bake according to instructions.
    • Plating: Place a pastry round into a shallow bowl or on a plate, fill with lobster filling, and enjoy.
    Recipe courtesy of Bespoke Soirees