Lobster Pot Pie
A luxurious and comforting treat all rolled into one, this lobster pot pie recipe is perfectly portioned, adorable, and delicious! A thrilling combination of brandy and seafood, this flavorful dish is one that’s hard to beat. Originally from Savuer, and modified by Joanna Meyer of Baked by Joanna, this recipe has been honed and tweaked to seafood perfection – but don’t take our word for it. Try it for yourself! See full recipe + instructions below, and enjoy your freshly made Homard en Croûte!
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 medium yellow onion, minced
- ¼ cup brandy
- 2 tbsp flour, plus more
- 1¾ cups heavy cream
- 1 lb raw fresh or frozen lobster meat, thawed and cut into ¾" pieces
- ⅛ tsp freshly grated nutmeg
- kosher salt and freshly ground black pepper, to taste
- 1 (14-oz) package puff pastry
- 1 egg, beaten
- Preheat the oven to 425 degrees F.
- Melt the butter in a 4-quart saucepan over medium-high heat. Add the garlic and onion, and cook until golden, 5–7 minutes.
- Add the brandy; cook until reduced by half, 1–2 minutes.
- Whisk in the flour, and cook for 2 minutes.
- Add the cream and bring to a boil. Cook, stirring occasionally, until the sauce is slightly thickened, 3–4 minutes.
- Stir in the lobster, nutmeg, salt and pepper.
- Divide the lobster mixture between four 8-ounce ramekins, and set on a rimmed baking sheet.
- On a lightly floured surface, roll the pastry into a 14-inch square. Cut out four 4½-inch circles. Brush edges of ramekins with egg. Place 1 circle over each ramekin and press to seal. Brush the pastry with egg, and bake until golden on top and the filling is bubbly, 20–25 minutes.