Lobster Pot Pie

December 21, 2010

3 carrots, quartered lengthwise and cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch dice
2 medium fennel bulbs, cut into 1/2 inch dice, fronds and all
4 tablespoons butter
3 tablespoons vegetable oil
1 cup flour
Zest of 1 lemon
3 tablespoons fresh tarragon leaves, chopped
4 - 6 cups shellfish stock
1 pound cooked lobster meat

Melt the butter and oil in a large pan and add the carrots, onion and fennel. Saute until the carrots begin to soften. Add the flour and stir well. Cook 2 minutes. Add the lemon zest, tarragon and the vegetable stock 2 cups at a time. Stir well and add more stock as the mixture thickens. The mix should be creamy and not soupy. Season with salt and pepper. Fold in the lobster and portion into individual oven safe dishes. Top with puff pastry and bake in a 350 degree oven until the pastry is golden.

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