Ingredients
Scale
For the Filling:
- 2 cups cooked lobster meat, chopped
- 2 tbsp butter
- 1 small onion, diced
- 1 celery stalk, diced
- 1 small carrot, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups seafood or vegetable broth
- ½ cup heavy cream
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ cup frozen peas
For the Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a pan, melt butter over medium heat. Add onions, celery, and carrots. Sauté for 3-4 minutes until softened.
- Stir in garlic and cook for another 30 seconds. Sprinkle in the flour and cook for 1-2 minutes to remove the raw taste.
- Gradually whisk in the broth and heavy cream, stirring constantly until the mixture thickens.
- Add salt, pepper, paprika, thyme, and lobster meat. Stir gently, then mix in the frozen peas. Remove from heat.
- Pour the filling into a baking dish or individual ramekins.
- Roll out the puff pastry slightly and place it over the top of the dish. Press the edges to seal and cut small slits for ventilation.
- Brush with egg wash and bake for 20-25 minutes until golden brown and crispy.
- Let it rest for a few minutes before serving. Dig in!
- Prep Time: 15 min
- Cook Time: 25 min