Lobster Stew With A Pastry Lid

• 2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat
• 3 tablespoons butter
• 1/3 cup finely diced celery
• 1 cup finely diced leek
• Salt and pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon chopped thyme leaves
• 1/2 teaspoon grated lemon zest
• 1 cup half-and-half
• 2 teaspoons potato starch dissolved in 2 tablespoons cold water
• 1/4 cup creme fraiche
• 2 baked 6-inch diameter flaky pastry lids (see recipe)
• 1 tablespoon chopped parsley
• 1 tablespoon chopped tarragon or dill
• 1 tablespoon chives, cut very small
• 2 tablespoons chopped celery leaves, from interior stalks.

1. 1. Place the lobsters in a large pot of rapidly boiling water over high heat. Cook for 6 minutes, then remove and cool in a large bowl of cold water. Take the meat from the claws, tail and knuckles. (Discard shells or use for lobster stock.) Cut meat into roughly 1/2-inch chunks and set aside.
2. 2. Melt the butter in a wide, heavy skillet over medium heat. Add the celery and leek, season with salt and pepper, stir and cook until softened, 3 to 4 minutes. Add the lobster meat, cayenne, thyme and lemon zest and stir together.
3. 3. Pour in the half-and-half and simmer for 2 minutes. Add the potato starch mixture and cook until thickened, about 1 minute. Check the seasoning and adjust, then stir in the creme fraiche.
4. 4. Spoon the hot lobster stew into 2 deep bowls. Place a baked pastry lid on each. Sprinkle with the chopped parsley, tarragon, chives and celery leaves, and serve immediately.

lobsters, butter, celery, leek, salt, cayenne pepper, thyme, lemon zest, starch, crueme fraueeche, pastry lids, parsley, tarragon, chives, celery

Taken from www.epicurious.com/recipes/member/views/lobster-stew-with-a-pastry-lid-50172226 (may not work)