Lobster potpie

Name: Lobster potpie
Cuisine: American
Ingredients: 1 1/2 qt heavy cream, or split with half&half, reduced by 25%; 1 pint lobster stock, reduced by half; 1 potato, cut in cubes and blanched; 1 large carrot, cut in cubes and blanched; 1/2 fennel, cut in cubes and blanched; 10 oz chopped lobster meat; to taste S&P; 1 sheet puff pastry, rolled to 1/16" thick and cut into 4 cir; 1 egg for wash*; 2 tsp thyme, off stems; 1 1/2 C asparagus, chopped (instead of potato); Cornstarch (to thicken)

kanisuroll @joym15

Naples

Chef Mcfarland copycat

kanisuroll @joym15

Naples

Chef Mcfarland copycat

Saved

Ingredients

1 1/2 qtheavy cream, or split with half&half, reduced by 25%
1 pintlobster stock, reduced by half
1potato, cut in cubes and blanched
1large carrot, cut in cubes and blanched
1/2fennel, cut in cubes and blanched
10 ozchopped lobster meat
to tasteS&P
1 sheetpuff pastry, rolled to 1/16" thick and cut into 4 cir
1egg for wash*
2 tspthyme, off stems
1 1/2 Casparagus, chopped (instead of potato)
Cornstarch (to thicken)

Saved

Steps

1

Preheat oven to 500°. Whisk the reduced cream and lobster stock together to make sauce.
2

In a pot, heat sauce with vegetables and lobster. Season to taste with S&P and add thyme.
3

Place equal amounts of sauce with lobster and vegetables into 4 12oz gratin dishes. Place rolled puff pastry on top and brush with egg wash. Place in the oven for 7 minutes, or until golden brown. Remove and serve.
4

Egg wash: mix egg with 1 tsp water or milk and a pinch of salt.
5

I used 1-2C chopped asparagus instead of the potato. I also added 3 tsp cornstarch (dissolved in cold water) because I felt it is to liquidy.