Ingredients
Scale
- 2 cups cooked lobster meat, cut into chunks
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup peas
- 4 tbsp flour
- 2 cups chicken or vegetable stock
- 1 cup milk or cream
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- Salt and black pepper, to taste
- 1 sheet puff pastry or pie dough
Instructions
- If using fresh lobster, cook in boiling salted water for 8–10 minutes until shells turn red. Remove the meat, chop into bite-sized pieces, and set aside. If using pre-cooked lobster, thaw and cut into chunks.
- In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until vegetables are softened.
- Sprinkle flour over the mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
- Gradually pour in the stock while whisking to avoid lumps. Add milk or cream, and stir until the sauce thickens.
- Season with salt, pepper, parsley, and thyme. Add peas and stir well.
- Fold in lobster meat gently. Simmer for 2–3 minutes to allow flavors to blend.
- Roll out puff pastry to fit your baking dish or cut to size for ramekins.
- Spoon the filling into the baking dish. Cover with pastry and press edges to seal. Cut small slits in the top to release steam.
- Bake in a preheated oven at 200°C (400°F) for 25–30 minutes, until the crust is golden brown.
- Remove from the oven, let rest for 5–10 minutes, and serve warm.
Notes
You can prepare the filling ahead of time and refrigerate it until ready to assemble and bake.
If you prefer a lighter version, use milk instead of cream.
For added variety, include mushrooms, corn, or diced potatoes.
- Prep Time: 25
- Cook Time: 30