lobster puff pie

Bake this puff pastry-encased lobster pie in individual bakers or a shallow baking dish. It is a delicious main course for a special occasion, such as New Year’s Eve*. Yes, you get to use real butter and puff pastry in this recipe in this one.

  • 2 tbsp butter
  • 1 cup sliced shiitake mushrooms
  • ½ cup diced shallots
  • 2 tbsp flour
  • ¼ cup dry sherry
  • ½ cup lobster broth, made from lobster base*
  • 1 cup fat free half-and-half
  • 1 cup fresh mixed vegetables, or peas and diced carrots, cooked
  • ¼ tsp paprika
  • 1/8 tsp powdered nutmeg (or fresh, if you have it)
  • ½ tsp <salt>
  • ¼ tsp freshly ground black pepper
  • 2 medium raw lobster tails, meat removed and cubed in bite sized pieces
  • 1 sheet puff pastry
  • egg wash (use egg substitute)

Melt butter in a medium saucepan. Add mushrooms and onions and stir until tender. Sprinkle with flour; cook until flour is absorbed into the butter. Add sherry and lobster broth; stir over low heat until mixture thickens. Stir in the cream and cooked vegetables. Add paprika, nutmeg, <salt>, and pepper. Add lobster and heat for a few minutes until lobster meat turns red. Remove mixture from heat.

Take puff pastry out and to thaw for 20 minutes. Divide into two portions. Roll out and shape one part to fit dish bottom and sides and put in a greased baking dish. Roll out other piece to fit on top. Spoon the lobster mixture into the baking dish and place remaining pastry on top. Cut vents in the pastry to let steam escape.

Brush with egg wash. Bake at 400F for 20 to 30 minutes or until pastry is puffed and nicely browned. Set aside and let cool a little before cutting into serving portions.

Serves 4.