"from the Field" Lobster and Crab Pot Pie

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READY IN: 50mins
SERVES: 1
YIELD: 1 pot pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In heavy saucepan, melt the butter over medium high heat.
  • Add the mushrooms and cook until wilted and golden brown. Stir often.
  • Add shallots and cook until softened (about 1 minute).
  • Add Cognac and cook until it is almost completely evaporated.
  • Sprinkle flour over mixture, stir to combine, and cook for 2 minutes.
  • Add the shrimp stock and milk. Whisk until smooth. Cook until mixture is thickened.
  • Add heavy cream, peas, salt, nutmeg, cayenne, and thyme. Cook for 15 minutes or until sauce is thickened enough to coat the back of a spoon.
  • Preheat oven to 400 degrees.
  • Set aside until cooled.
  • While mixture is cooking, cut the lobster into bite sized pieces.
  • Add lobster, crab, chives, and tarragon to mixture.
  • Place in small (single serving) baking dish and set aside.
  • On a lightly floured surface, roll pastry to 1/8 inch thickness.
  • Cut pastry, leaving enough room for 3/4 lip around baking dish.
  • Pinch pastry around edges of baking dish, sealing it.
  • Mix egg yolk and water.
  • Brush egg mixture on top of the pastry.
  • Cut one small slit in center of the pastry to allow steam to escape.
  • Bake for 20-25 minutes or until pastry is golden brown and contents are bubbling.
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