This creamy, delicious lobster pie filling when topped with a flaky puff pastry crust will make an impressive and sophisticated appetizer or main dish for a dinner party. You can make them in mini muffin pans to serve as an elegant cocktail party appetizer. They freeze beautifully too, which makes them an ideal food to make with a friend ahead of time!
4 tablespoons butter
2 shallots, chopped
1 medium sized onion, diced
3 stalks celery, chopped
2 tablespoons flour
1 2 pound lobster, steamed and cut into chunks (2 cups lobster meat)
½ cup sweet corn kernels (frozen are fine if no fresh available)
½ cup potatoes, peeled, diced and pre-cooked
½ teaspoon salt
Pepper to taste
1 bay leaf
1 ½ cups stock
1/8 cup sherry
2 tablespoons heavy cream (optional)
1 egg plus 1 tablespoon of water beaten together for egg wash
Two sheets puff pastry dough
In a medium sized skillet, melt butter over low heat and sauté the shallots, onion and celery until tender. Season the vegetables with salt. Add the flour and stir until pasty. Gradually add the stock until a sauce begins to form. Add the sherry, bay leaf and cook for a few minutes. Add the potatoes, corn and lobster. Stir in the cream. Remove the filling from the heat to cool and fill in a prepared pie dish.* Top with puff pastry and bake in the oven on 400 for 20 minutes until golden.
*Pre-pare your bottom crust by rolling puff pastry out and then placing in the bottom of a buttered pie dish. If making the two bite appetizers, spray mini muffin tins with baking spray. Cut 2 ¾ diameter circles of dough, press gently into the pans and then add a teaspoon full of filling. Top with a cut out of puff pastry dough, brush with egg wash and bake in the oven on 400.
If freezing, bake them for slightly less time (until they begin to turn a light gold), remove from oven cool and then fresh freeze!
Makes 24 mini Bites or 1 Large Pie