"from The Field" Lobster And Crab Pot Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon unsalted butter
• 2 ounces thinly sliced mushrooms
• 1 tablespoon minced shallot
• 1 tablespoon cognac or 1 tablespoon brandy
• 2 teaspoons flour
• 3 ounces shrimp stock
• 1/4 cup milk
• 1/4 cup heavy cream
• 2 tablespoons frozen green peas
• 1/4 teaspoon salt
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon thyme
• 2 ounces cooked lobster meat
• 2 ounces lump crabmeat
• 2 teaspoons chopped chives
• 1/4 teaspoon minced tarragon
• 1/4 sheet frozen puff pastry (thawed)
• 1 egg yolk
• 2 tablespoons water

Recipe

• 1 in heavy saucepan, melt the butter over medium high heat.
• 2 add the mushrooms and cook until wilted and golden brown. stir often.
• 3 add shallots and cook until softened (about 1 minute).
• 4 add cognac and cook until it is almost completely evaporated.
• 5 sprinkle flour over mixture, stir to combine, and cook for 2 minutes.
• 6 add the shrimp stock and milk. whisk until smooth. cook until mixture is thickened.
• 7 add heavy cream, peas, salt, nutmeg, cayenne, and thyme. cook for 15 minutes or until sauce is thickened enough to coat the back of a spoon.
• 8 preheat oven to 400 degrees.
• 9 set aside until cooled.
• 10 while mixture is cooking, cut the lobster into bite sized pieces.
• 11 add lobster, crab, chives, and tarragon to mixture.
• 12 place in small (single serving) baking dish and set aside.
• 13 on a lightly floured surface, roll pastry to 1/8 inch thickness.
• 14 cut pastry, leaving enough room for 3/4 lip around baking dish.
• 15 pinch pastry around edges of baking dish, sealing it.
• 16 mix egg yolk and water.
• 17 brush egg mixture on top of the pastry.
• 18 cut one small slit in center of the pastry to allow steam to escape.
• 19 bake for 20-25 minutes or until pastry is golden brown and contents are bubbling.