First recipe post! Ryan and I like to cook and we always look for new recipes, so for valentine’s day we wanted to try something new. I found a recipe in my Cosmopolitan magazine for lobster pot pie. We bought two frozen lobster tails fromLee Lee’s Oriental Market and just steamed them. However, lobster can get quite pricey, so we’ll probably just use chicken the next time!
(By the way… if you want any sort of asian food, Lee Lee’s is the only place to go in Tucson!)
Here’s the recipe:
2 tablespoons unsalted butter
½ onion, diced
1 carrot, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
½ pound cooked lobster meat (can be bought at the seafood counter)
½ teaspoon dried thyme
Salt and pepper
1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
1 large egg, lightly beaten
Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls. Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.
Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.