Mini Lobster Pot Pies

Name: Mini Lobster Pot Pies
Yield: 2
Ingredients: 1 lobster tail; 2 Tbsp butter, divided; 1 Tbsp sherry; 1 bottle clam juice; 1/4 c diced celery; 1/3 c cubed yukon gold potato; 1 tsp tomato paste; kosher salt freshly ground black pepper to taste; 1 pinch ground cayenne pepper, or to taste; 1 Tbsp all-purpose flour; 1 sheet frozen puff pastry; 1 large egg, beaten; 1 tsp freshly squeezed lemon juice; 1 Tbsp minced fresh tarragon; 1/4 c diced carrot; 1/4 tsp ground paprika; 1/4 c heavy cream

0 mins

Total time

2

Serving

17

Ingredients

Enable cook mode

Ingredients

lobster tail

Tbspbutter, divided

Tbspsherry

bottle clam juice

¹⁄₄

cdiced celery

¹⁄₃

ccubed yukon gold potato

tsptomato paste

kosher salt freshly ground black pepper to taste

pinch ground cayenne pepper, or to taste

Tbspall-purpose flour

sheet frozen puff pastry

large egg, beaten

tspfreshly squeezed lemon juice

Tbspminced fresh tarragon

¹⁄₄

cdiced carrot

¹⁄₄

tspground paprika

¹⁄₄

cheavy cream

Directions

Step 1

Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.

Step 2

Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.

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