Ingredients: |
Ingredients: 2 5-6 oz. lobster tails
3 ounces large shrimp
1/2 cup russet potato, peeled and diced
1/4 cup carrot, diced
2 Tbsp. unsalted butter
1/4 cup leeks, diced
1 tsp. garlic, minced
3 Tbsp. all purpose flour
2 Tbsp. dry sherry
1/2 cup reserved seafood broth
1/4 cup heavy cream
1/4 cup frozen peas
Reserved seafood and vegetables
2 ounces lump crabmeat
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh chives
1 teaspoon fresh tarragon
Salt, white pepper and cayenne to taste
1 sheet puff pastry, thawed
1 egg, lightly beaten with 1 Tbsp. water
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Directions: |
Directions:Preheat oven to 425 degrees; line a baking sheet with parchment paper. Prepare lobster tails, cutting both sides of the shell (not the meat) down to the fan. Remove meat, reserving shells for broth. Peel and devein shrimp, then halve lengthwise; reserve meat and shells. Combine seafood shells, potato and carrot in a saucepan. Cover with water, bring to a boil, and simmer until vegetables are fork tender, 10-15 minutes. Drain, reserving vegetables and 1/2 cup broth; discard shells and remaining broth. Sweat leeks and garlic in butter in a saucepan over medium-low heat until leeks are translucent, about 5 minutes. Whisk in flour and cook 1 minute. Deglaze with sherry. Add reserved broth, whisking until smooth and thickened; stir in cream and peas. Off heat, stir in reserved seafood and vegetables, crab, lemon juice, herbs, and seasonings. Mixture will be very thick. Prepare puff pastry, rolling out on a floured surface to 1/8" thick. Trim around a 2 1/2-cup ovenproof dish so the pastry is 3 /4 larger than the diameter of the dish. Cut vents in the pastry with a knife so steam can escape. Transfer filling to the dish and top with the pastry piece. Trim excess pastry, crimp edges, then brush dough with egg wash. Bake pot pie on the prepared baking sheet until top is golden and filling is bubbly, 20 - 25 minutes. Serves 2. |
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