Lobster Pot Pie

It's 4:30 IN THE MORNING!! I can't sleep, so naturally, I'm posting.

This was a trial run dinner, well sort of. I had planned this for my mother's birthday dinner back in January, and then she left for 3 weeks to visit my sister in North Carolina. So naturally, we had to try it just to make sure it was going to be good enough. Now that Mom is back home now, I will be making it again for her. But since then, it has been my birthday too, so she has promised me her Shrimp Creole. It's fabulous, so when she does, I will get that post up immediately. I know you will love it as much as our whole family!

Lobster Pot Pie adapted from The Barefoot Contessa

1-1/2 C chopped onion

1/4 pound unsalted butter

1/2 C all-purpose flour

2-1/2 c lobster stock (I had it on hand, but you can use fish stock)

1 T Pernod

1-1/2 tsp kosher salt

3/4 tsp freshly ground black pepper

1 dash of cayenne pepper, to taste

3 T heavy cream

3/4 pound cook fresh lobster meat

1-1/2 c frozen peas

1-1/2 C frozen small whole onions

1/2 C minced flat-leaf parsley

1 pkg frozen puff pastry

Sea Salt for garnish

Saute the onions with the butter in a large saute pan on medium heat until the onions are translucent, 10-15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, pepper and dash of cayenne and simmer for 5 more minutes. Add the heavy cream.

Cut the lobster meat into med-sized cubes. Place the lobster, frozen peas, frozen onions and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Divide among 4 oven proof soup bowls and set aside.

Preheat oven to 375 degrees. On a lightly floured surface, roll out pastry sheets slightly and cut out four circles large enough to cover soup bowls (about 1-inch larger that diameter of bowls). Brush tops of bowls with an egg wash. Cover with pastry circle and press tightly to top/side edge of bowl. Brush tops with egg wash. Sprinkle tops with sea salt and freshly ground pepper. Make several slashes on each pastry top and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot. Enjoy!

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