Lobster Pot Pie

Days like today, my family loves being my food testers!  I found lobster tails on sale new years eve and froze them to use in this special treat.  Lobster is just so luxurious and tasty!  This pot pie is full of veggies and uses milk and flour for a sauce rather than cream.  On top of being luxurious, it is also really delicious!


Source: adapted from sallaboutme blog
Ingredients:
2 Tbsp unsalted butter
1/2 onion, diced
1 carrot diced
1/2 cup frozen corn
1/2 cup frozen peas
1 small potato (about 3 oz - cut into cubes and cooked)
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
1/2 lb cooked lobster meat*
1/2 tsp dried thyme
salt & pepper
1/2 of 1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use and freeze the remaining)

Instructions
Preheat oven to 375°.
Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, continuing to stir for around 5 minutes. Add corn, peas and potato cubes. Stir in flour. Cook for 1 minute.

Add milk and broth, constantly stirring. Cook until sauce thickens (approx. 5 min). Remove from heat, add lobster meat*, thyme, then salt and pepper to taste. Set aside.

* Cooking lobster: You can either purchase the lobster meat already cooked, or an easy way to cook the tails is to defrost first.  Then broil them in the oven on high for 6 min with the legs sticking up.   Remove tails and allow to cool. Using kitchen shears, cut down the bottom side of the tail. Remove the tail meat.

Remove the pastry from the refrigerator. Roll out the pastry on a lightly floured surface to about 1/8″ thick. 

Use the top of the ramekin as a guide to cut 2 circles for the top of the pot pies, cutting a little larger than the bowl. Spray the ramekins with baking spray and place on a baking sheet or roasting pan to catch any runoff during baking. Spoon filling into the ramekins.

Place one circle of the puff pastry on the top of each ramekin. Press the edges of the pastry into the ramekin to seal.

Cut a vent or two in the center of the pastry to vent air and moisture during cooking, then brush the entire surface of the pie with the egg.

Bake about 35 min. until the pastry is puffed and turns dark golden brown. Remove from oven, allow to cool, and serve!