Description
A comforting and luxurious dish featuring a flaky crust filled with creamy lobster and vibrant vegetables.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¼ to ⅓ cup ice water
- 1½ pounds lobster meat, cooked and roughly chopped
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups seafood stock
- ½ cup heavy cream
- ¼ cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon, chopped
- ½ cup frozen peas
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Pastry: Whisk together the flour and salt in a large bowl. Add the cold butter and combine until the mixture resembles coarse crumbs. Incorporate ice water gradually until dough forms. Refrigerate for at least an hour.
- Prepare the Filling Base: Melt butter in a pot over medium heat. Add onions, carrots, and celery, cooking for 6-8 minutes. Stir in garlic for 30 seconds.
- Create the Sauce: Whisk in seafood stock, heavy cream, and white wine. Simmer until thickened. Add herbs and simmer for 5 minutes.
- Complete the Filling: Fold in lobster, peas, and lemon juice. Allow to cool.
- Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the pastry, pour in the filling, cover with pastry, brush with egg wash, and bake for 35-40 minutes.
Notes
For extra flaky crust, grate the butter. Cool the filling to prevent a soggy crust.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg