Lobster Pot Pie
December 11, 2018
This delicious recipe was chosen to showcase a broad range of Chardonnays - from crisp to more rich and creamy. Additionally, its versatility makes it a perfect match for our Coeur Blanc White Pinot Noir!
- 1/2 cup Carlton Farms bacon (cut into lardons or 'small cubes')
- 3 tbsps unsalted butter
- 3 cloves garlic (finely minced)
- 1 small yellow onion (finely minced)
- 1/4 cup fennel bulb (finely diced)
- 1/4 cup celery stalk (finely diced)
- 1/4 cup brandy
- 1 tbsp fresh thyme leaves (roughly chopped)
- 3 tbsps all-purpose flour
- 1 3/4 cups heavy cream
- 1/2 cup sweet yellow corn kernels (fresh preferred but frozen is fine)
- 1/2 cup pee wee potatoes (can substitute fingerlings or Yukon golds)
- 1 lb fresh raw lobster meat cut into ½ inch pieces (fresh preferred but frozen is fine)
- 1 pinch freshly grated nutmeg
- Jacobsen’s Sea Salt to taste
- Finely ground black pepper to taste
- 2 Farm Fresh Eggs (lighten beaten for ‘egg wash’)
- 1/4 cup freshly chopped chives (for garnish)
- Cook bacon in a 4-quart sauce pot over medium-low heat. Allow the fat to render and the bacon to get crispy and golden brown. Remove the bacon with a strainer and leave the fat in the pot. Add the butter and the onion, fennel, celery, pee wee potatoes & garlic and cook until soft and lightly golden brown (around 5-7 minutes).
- Pour in the brandy and reduce by half for around 1 minute. Add the chopped fresh thyme and stir to incorporate.
- Next, whisk in the flour allowing it to cook and become lightly ‘toasted’ for about 2 minutes. Add the heavy cream and bring the mixture to a complete boil. Stir often until the sauce is thickened which should take around 4-5 minutes.
- Stir in the sweet yellow corn, lobster meat, and reserved crispy bacon lardons. Season with salt and pepper.
- Heat oven to 400ᵒF. Divide the mixture between four, 8-ounce ramekins lined on a baking sheet pan.
- Using a round ring cutter; cut your puff pastry into four 4 ½ inch circles. If you don’t have a ring cutter you can use the ramekin as a guide to trace the puff pastry with the tip of a paring knife leaving a little extra to fold down. Brush the edges of the ramekins with beaten egg and place the puff pastry over the top pressing down to create a tight seal. Brush the puff pastry with the remaining egg wash.
- Bake in the oven for 25-30 minutes until the puff pastry is golden brown throughout and the lobster mixture is bubbling hot inside.
- Finish the dish with a sprinkle of chopped chives and enjoy with your favorite Domaine Serene Chardonnay!