Chef Alexander Svenne
Bistro 7 1/4
Sweet lobster, spicy chorizo and corn turn this pot pie into a luxurious meal. This recipe can be made in a large casserole dish, but individual sizes are fun for entertaining.
Ingredients
Crust
1 package frozen puff pastry
1/2 cup shredded old cheddar
1/2 cup chopped green onion or chives
Lobster Stew
4-4 oz lobster tails
1 Tbsp canola oil
1 medium white onion, diced
1 red pepper, diced
1 stalk celery, diced
2 chorizo sausages, chopped
1 clove of garlic, minced
1/2 tsp smoked paprika
pinch of red pepper flakes
2 Tbsp flour
2 cups chicken stock
1 cup heavy cream
1 can corn niblets, drained
salt and pepper to taste
Method
Crust
- Select 4 small casserole dishes, ramekins or deep oven-safe soup bowls.
- On a cutting board sprinkled with flour, roll out puff pastry to 1/4″ thick.
- Sprinkle one half of the pastry’s surface with shredded cheese and green onions
- Fold puff pasty over. Pinch edges closed. Roll out again to 1/4″ thick.
- Cut rounds out of pastry approx. 1″ larger than casserole dishes.
- Chill discs.
Lobster Stew
- On a baking sheet, place lobster tails in a 400˚F oven until the shells turn bright red and lobster meat is firm and opaque (approx. 10 mins).
- Remove lobster meat from shells and slice into 1″ pieces. Save shells to garnish pies.
- In a large heavy-bottomed pot, heat oil. Sauté peppers, onions and celery until onions are translucent.
- Add chorizo, garlic and spices. Sauté for two minutes until sausage starts to brown.
- Sprinkle flour over sausage mixture and stir in. Sauté until flour smells toasty (approx. 2 mins).
- Whisk in chicken stock and bring to a boil. Add cream and simmer for 10 mins over very low flame.
- Add corn and lobster meat. Check seasoning.
Assembly
- Preheat oven to 400˚F.
- Pour hot lobster mixture into individual casseroles. Cover with pastry rounds. Press rounds against the side of the dish to seal. Pierce pastry with fork to allow steam to escape.
- Bake for 10-15 mins or until pastry is golden brown.
Yield 4 servings