Lobster Potpies

Name: Lobster Potpies
Yield: Serves 4
Cuisine: American
Ingredients: 1 egg, beaten with 2 teaspoons water; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; One 14-oz (400-g) package frozen puff pastry, thawed; 1 egg, beaten with 2 teaspoons water; 1¾ cups (420 ml) heavy cream; 1 pound (455 g) raw or thawed frozen lobster meat, cut into ¾-inch (2-cm) pieces; 1 pound (455 g) raw or thawed frozen lobster meat, cut into ¾-inch (2-cm) pieces; ⅛ teaspoon freshly grated nutmeg; ½ cup (30 g) finely chopped cremini or stemmed shiitake mushrooms; ¼ cup (60 ml) dry white vermouth; 2 tablespoons flour, plus more for rolling out pastry; 2 tablespoons flour, plus more for rolling out pastry; 3 tablespoons unsalted butter; 1 yellow onion, finely chopped; 2 cloves garlic, minced; ½ cup (30 g) finely chopped cremini or stemmed shiitake mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

What could be more comforting and delectable than a lobster potpie? This one combines mushrooms and lobster with a rich cream sauce, and is topped with crisp puff pastry. Crabmeat, crayfish tails, or bay shrimp can be substituted for the lobster.

Ingredients

3 tablespoons unsalted butter
1 yellow onion, finely chopped
2 cloves

Americas
United States
Fish course
Pescatarian
California

Method

Preheat the oven to 425°F 220°C). In a saucepan, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring, until golden, about 5 minutes. Add the mushrooms and cook until they begin to brown. Add the vermouth and cook until reduced by half, about 2 minutes. Wh