Lobster Pot Pies in Miniature

Follow our step-by-step guide on how to make Lobster Pot Pies in Miniature.

1. Step 1

   Start by preparing your lobster.

2. Step 2

   Carefully slice the lobster shell down the middle and gently crack it open to extract the meat.

3. Step 3

   Set the shell pieces aside, and chop the lobster meat into bite-sized ½-inch pieces, taking a moment to check for any veins or shell fragments.

4. Step 4

   Keep the lobster meat chilled in the refrigerator until you’re ready to use it.

5. Step 5

   Next, grab a saucepan and melt 1 tablespoon of butter over medium heat.

6. Step 6

   Add the reserved lobster shells and sauté them for about 3 to 4 minutes, watching as they transform into a beautiful brick red color.

7. Step 7

   Pour in some sherry and clam juice, then lower the heat to let the mixture simmer gently for 15 to 20 minutes.

8. Step 8

   Keep an eye on it to ensure it doesn’t reduce too much.

9. Step 9

   Once the broth is ready, strain it through a fine mesh sieve to remove the shells, and set the flavorful liquid aside.

10. Step 10

    Rinse your saucepan and return it to medium heat.

11. Step 11

    Melt the remaining tablespoon of butter, then toss in diced celery, carrot, paprika, tomato paste, salt, pepper, and a pinch of cayenne.

12. Step 12

    Cook this mixture for about 2 minutes, stirring frequently until the tomato paste is nicely toasted and the paprika releases its fragrant aroma.

13. Step 13

    Stir in some flour and let it cook for another 1 to 2 minutes to create a rich base.

14. Step 14

    Now, gradually add the lobster broth to the saucepan, bringing everything to a gentle simmer.

15. Step 15

    Add in your cubed potatoes and reduce the heat to medium-low.

16. Step 16

    Let this simmer for 10 to 15 minutes, or until the potatoes are tender and the liquid has thickened slightly.

17. Step 17

    While the potatoes are cooking, it’s time to prepare the puff pastry.

18. Step 18

    Roll it out on a piece of parchment paper and cut out two circles, each measuring 3 ½ inches.

19. Step 19

    Make a small 'X' cut in the center of each circle and brush the tops with a beaten egg.

20. Step 20

    Place these pastry circles on a baking sheet and pop them in the refrigerator until you’re ready to use them.

21. Step 21

    Preheat your oven to 425°F (220°C) and line a baking sheet with foil to catch any drips.

22. Step 22

    Once the potatoes are tender, stir in fresh lemon juice, heavy cream, and minced tarragon.

23. Step 23

    Bring the mixture back to a simmer for about 5 minutes, allowing it to thicken slightly.

24. Step 24

    Taste and adjust the seasoning to your liking.

25. Step 25

    Finally, fold in the reserved lobster meat, and then remove the saucepan from the heat.

26. Step 26

    Now, it’s time to assemble your dish! Divide the luscious lobster mixture evenly between two 6-ounce ramekins, leaving about ¼ inch of space at the top.

27. Step 27

    Carefully place the puff pastry circles over the ramekins, making sure the vents are cut through to let the steam escape.

28. Step 28

    Bake your creations in the preheated oven for about 20 minutes, or until the pastry is golden brown and the filling is bubbling with deliciousness.

29. Step 29

    Once they’re out of the oven, let them cool for at least 5 minutes before serving.

30. Step 30

    Enjoy the delightful combination of flavors and textures in this comforting lobster dish!.