Lobster Pot Pies

This recipe for Lobster Pot Pies comes from Community Shellfish of Bremen Maine. They’re loaded with succulent lobster from their dock and filled with sherry cream sauce. This recipe makes four decadent appetizers or as a main course served with a salad.

Recipe provided by

Ingredients

1 pound cooked lobster meat, thawed if frozenShop

¼ cup unsalted butter
2 tablespoons finely chopped shallots
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup cream
¼ cup sherry wine
¼ cup seafood stock
½ teaspoon paprika
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
2 sheets puff pastry
Lobster cut out for topper (optional)
Egg wash
4 (7 ounce) ramekins

Serves: 4

Directions

In a medium saucepan, melt butter over medium heat. Cook shallots, 2 minutes or until just translucent. Add flour and cook, stirring constantly, 1 minute. Stir in tomato paste and cook for an additional minute.

Stir in cream, sherry, seafood stock, paprika, salt and pepper. Simmer for 5 minutes, stirring frequently. Remove from heat.

Preheat the oven to 400°F. Evenly divide the lobster between four 7 oz. ramekins. Evenly pour in sherry cream sauce then top each with a puff pastry round. Secure pastry around edges of ramekin. Brush with egg wash. Top with lobster cut out and brush with additional egg wash. Arrange on a baking sheet. Bake for 15 to 17 minutes or until the pastry is golden browned.