Homard en Croûte (Lobster Pot Pie)

By ruthg

Saveur April 2014 Brandy adds a luxurious note to these creamy lobster pot pies.

Ingredients

• 3 3 3 Tbsp unsalted butter
• 3 3 3 cloves garlic
• 1 1 1 medium yellow onion, minced
• 1/4 1/4 1/4 cup brandy
• 2 2 2 Tbsp flour, plus more
• 1 3/4 1 3/4 3/4 cup heavy cream
• 1 1 3/4" lb. raw fresh or frozen lobster meat, thawed and cut into 3/4" pieces
• 1/8 1/8 1/8 tsp freshly grated nutmeg
• to salt and freshly ground black pepper, to taste
• 1 14oz 1 14oz 14oz package puff pastry
• 1 1 1 egg, beaten

Details

Adapted from google.com

Preparation

Step 1

1. Melt butter in 4-qt saucepan over medium-high heat. Add garlic and onion; cook until golden, 5-7 minuted. Whisk in flour; cook for 2 minutes. Add cream and bring to a boil; cook. stirring occasionally, until sauce is slightly thickened, 3-4 minutes. Stir in lobster, nutmeg, salt and pepper.
2. Heat oven to 425°. Divide lobster mixture between four 8oz. cocottes or ramekins set on a rimmed baking sheet. On a lightly floured surface, roll pastry into a 14" square; cut out four 4 1/2" circles. Brush edges of cocottes with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly; 20-25 minutes.