📝 About This Recipe
This luxurious reimagining of a maritime classic elevates humble comfort food into a sophisticated masterpiece. Succulent chunks of fresh Atlantic lobster are bathed in a silky, gold-hued velouté infused with dry sherry, fresh tarragon, and aromatic mirepoix. Encased in a buttery, shatteringly crisp puff pastry crust, this dish captures the essence of a New England summer in every decadent, steam-filled bite.
🥗 Ingredients
The Lobster & Aromatics
- 1.5 pounds Cooked Lobster Meat (claw and knuckle meat preferred, cut into 1-inch chunks)
- 4 tablespoons Unsalted Butter (high-quality European style)
- 2 pieces Leeks (white and light green parts only, cleaned and sliced)
- 2 pieces Carrots (peeled and diced into 1/2-inch cubes)
- 1 piece Celery Stalk (finely diced)
- 2 cloves Garlic (minced)
The Velouté Base
- 1/4 cup All-Purpose Flour
- 1/4 cup Dry Sherry (use a good quality Amontillado)
- 1.5 cups Seafood or Lobster Stock (warm)
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1/2 cup Frozen Peas (thawed)
- to taste Kosher Salt & White Pepper
The Pastry Topping
- 1 sheet Puff Pastry (thawed but cold)
- 1 piece Egg (beaten with 1 tsp water for egg wash)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Arrange four 12-ounce ramekins or one large 2-quart baking dish on a parchment-lined baking sheet.
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2
In a large skillet or Dutch oven, melt the butter over medium heat. Once foaming, add the sliced leeks, carrots, and celery.
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3
Sauté the vegetables for 6-8 minutes until the leeks are translucent and the carrots are starting to soften. Do not brown them; you want a gentle sweat.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light blonde roux.
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6
Pour in the dry sherry to deglaze the pan, scraping up any flavorful bits from the bottom. Let it simmer for 1 minute until slightly reduced.
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7
Slowly whisk in the warm seafood stock. Simmer for 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
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8
Reduce heat to low and stir in the heavy cream, fresh tarragon, and frozen peas. Season to taste with salt and white pepper.
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9
Gently fold in the lobster meat. Be careful not to overwork it; you want to keep the chunks intact. Remove from heat immediately.
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10
Divide the lobster mixture evenly among the ramekins, filling them almost to the brim.
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11
On a lightly floured surface, roll out the puff pastry and cut into squares or circles slightly larger than your ramekins. Drape the pastry over each dish.
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12
Press the edges of the pastry against the rim of the dish to seal. Cut a small 'X' in the center of each to allow steam to escape.
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13
Brush the tops generously with the egg wash and sprinkle with a pinch of flaky sea salt.
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14
Bake for 20-25 minutes, or until the pastry has puffed up significantly and turned a deep golden brown.
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15
Allow the pot pies to rest for 5 minutes before serving to let the sauce set. Serve while piping hot.
💡 Chef's Tips
Use 'cold' puff pastry—if it gets too warm, it won't rise into those beautiful flaky layers. If you can't find lobster stock, simmer shrimp shells in chicken broth for 20 minutes for a quick homemade alternative. Don't overcook the lobster in the pan; it will finish heating through in the oven and you want it to remain tender. For a deeper flavor, add a pinch of saffron threads to the stock before whisking it into the roux. Always wash leeks thoroughly in a bowl of water after slicing, as sand often hides between the layers.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a dry Sparkling Wine to cut through the richness. A simple side of lemon-dressed arugula provides a peppery brightness that balances the cream sauce. Serve with extra lemon wedges on the side for guests who prefer a hit of acidity. Roasted asparagus with sea salt makes for an elegant and seasonal vegetable accompaniment. For a true New England experience, follow the meal with a light blueberry granita.