Mini Lobster Pot Pies


Yup, more lobster.


I have become the Augustus Gloop of Maine Lobster.



I have eaten so much lobster in the last week that if you stood next to me and had a seafood allergy, you would need your EpiPen.


I really have cooked my tail off this week.


But don’t worry.


I will grow another one in 6-7 weeks.

058My New England friends will get that joke.

Mini Lobster Pot Pies

  • Butter
  • 3 stalks celery diced
  • 2 carrots diced
  • 1 large shallot diced
  • 1 large russet potato sliced
  • 3 tbsp. flour
  • salt and pepper
  • 1 cup chicken stock
  • 1 cup frozen peas
  • 3 tablespoons Old Bay
  • 1 package Puff Pastry
  • Heavy Cream
  • 2 tbsp. brandy
  • 1 lb lobster meat chopped
  1. Sautee the celery, carrots and potato in butter. When veggies are soft, add the shallots. Cook about 10 minutes.
  2. Remove from heat and add the brandy.
  3. Cook another 5 minutes.
  4. Sprinkle flour over the mixture and cook about 3 minutes until evaporated.
  5. Add chicken stock and peas. Cook until stock has almost evaporated.
  6. Stir in Old Bay, lobster and heavy cream. Cook another 10 minutes.
  7. Cut puff pastry into 12 squares and put in greased muffin tin.
  8. Spoon lobster mixture into squares. Bake at 375 for 20 minutes.


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