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Ingredients
- 3 Maine 1- to 1 1/4-pound lobsters
- 2 cups red or white gourmet potatoes, cut in 1/2-inch cubes
- 1 1/2 cups chopped yellow onion
- 1/2 cup (1 stick) unsalted butter, plus more for buttering dishes
- 1/2 cup dry sherry
- 1/2 cup flour
- 2 cups lobster or seafood stock
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more for seasoning
- 1 teaspoon pepper, plus more for seasoning
- 1/4 teaspoon nutmeg
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup fresh chopped parsley
- 1 package puff pastry, thawed in refrigerator
- 1 egg, whisked with 1 teaspoon water for egg wash
Details
Servings 4
Preparation
Step 1
Butter four individual souffle or gratin dishes. Set aside on a sheet pan. Preheat oven to 400.
Cook lobsters
Put potatoes in a pot with enough water to cover the potatoes and add 1 tablespoon salt. Bring to a boil and cook until just fork tender, about 4 to 5 minutes. Drain potatoes, put in a large mixing bowl, and set aside.
Melt butter in a large saute pan over medium-low heat. Add onion and cook until translucent, about 8 minutes.
Add sherry and cook for 1 minute on high heat. Return heat to medium and add flour, whisk together and cook for 1 minute.
Whisk in seafood stock and allow to cook until thickened, about 4 minutes.
Whisk in heavy cream and cook until it starts to bubble, about 2 to 3 minutes.
Remove from heat and add salt, pepper and nutmeg, and set aside.
Crack lobsters and remove tail and claw meat. Cut into small chunks and put in large mixing bowl with potatoes.
Add peas, corn and parsley to bowl with lobster and potatoes. Fold in sauce.
Separate mixture into the four buttered dishes.
Roll out puff pastry on floured surface. Cut into four large strips, about 6 inches long by 4 inches wide (alter this depending on size of baking dishes).
Use egg wash to brush the rim and sides of the gratin dishes. Lay the puff pastry over the dishes -- allow to drape over the sides. Brush the puff pastry with the egg wash. Sprinkle with salt and pepper.
Bake in preheated oven 20 to 25 minutes until light brown and the pastry has puffed up. Allow to cool for 5 to 10 minutes. Total preparation and cooking time: 1 1/4 hours.
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