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Individual Lobster Pot Pies Recipe

Individual Lobster Pot Pies Recipe

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Ingredients

Count

Nutrition

2485

Calories

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Ingredients:

Serving

6 slices bacon, chopped
3 tbsp butter
2 cups coarsely chopped leeks (about 2 large)
8 oz red potatoes , cut into 1/2-inch pieces
2 carrots, sliced diagonally into 1/2-inch pieces
1 1/2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 cup dry white wine
2 cups low-sodium fat-free chicken broth
1/2 cup heavy cream
3 tbsp all-purpose flour
2 tbsp water
2 cups cooked lobster meat, chopped
1/2 cup frozen sweet peas
1 tbsp chopped fresh tarragon
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 (17.3-oz) package frozen puff pastry, thawed
1 large egg, lightly beaten

Directions:

Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, reserving drippings in pan. Set bacon aside.
Add butter to drippings in pan. Stir in leeks, potatoes, and carrots over medium heat; cook 6 minutes or until vegetables begin to soften. Stir in mushrooms and garlic, and cook 5 more minutes, stirring occasionally.
Add wine to skillet, and increase heat to medium-high. Bring to a boil; cook 4 minutes. Stir in chicken broth and cream, and bring to a boil. Cook 17 minutes or until mixture is reduced by half.
Whisk together flour and water. Stir into pan, and cook 1 minute or until thickened. Remove pan from heat; stir in bacon, lobster meat, and next 4 ingredients. Divide mixture evenly into 4 (2-cup) ovenproof bowls; cool 10 minutes.
On a lightly floured surface, roll pastry into a 13- x 11-inch rectangle. Cut pastry evenly into 4 rectangles. Carefully fit 1 rectangle over each bowl, and press pastry gently against the rims of the bowls. Brush tops of pastry with egg. Place bowls on a baking sheet.
Bake at 400° for 20 minutes or until pastry is golden. Serve immediately.
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends Chasseur Russian River Pinot Noir ($24).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2484.59 Kcal (10402 kJ)
Calories from fat	1305.26 Kcal
		% Daily Value*
Total Fat	145.03g	223%
Cholesterol	999.54mg	333%
Sodium	4706.31mg	196%
Potassium	2881.2mg	61%
Total Carbs	137.69g	46%
Sugars	22.91g	92%
Dietary Fiber	17.53g	70%
Protein	143.76g	288%
Vitamin C	66.6mg	111%
Vitamin A	1.6mg	55%
Iron	10.6mg	59%
Calcium	758.5mg	76%

Amount Per 100 g
Calories	111.89 Kcal (468 kJ)
Calories from fat	58.78 Kcal
		% Daily Value*
Total Fat	6.53g	223%
Cholesterol	45.01mg	333%
Sodium	211.93mg	196%
Potassium	129.75mg	61%
Total Carbs	6.2g	46%
Sugars	1.03g	92%
Dietary Fiber	0.79g	70%
Protein	6.47g	288%
Vitamin C	3mg	111%
Vitamin A	0.1mg	55%
Iron	0.5mg	59%
Calcium	34.2mg	76%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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