Lobster Pot Pie Recipe amedemonet

• 1 cup diced lobster (or another protein such as chicken/turkey/shrimp)
• 1 cup of veggies all diced to similar size- combo of corn, peas, carrots, potatoes, celery, leeks, onions (your pick but I like pearl onions, leeks, carrots, corn and potatoes)
• 1/4 cup heavy cream (or milk, but reduce the stock and add more milk)
• 1/2 cup chicken stock (can substitute with broth or beef/veggie stock)
• 1 tablespoon dijon mustard
• Puff pastry (I always buy mine)
• salt and pepper to taste

1. Saute the veggies in oil or butter, season with salt and pepper.
2. Its important to get some of the moisture out or the liquid will be too watery later.
3. Add the stock and cream and simmer to desired consistency, it will reduce and become thicker.
4. Add the protein.
5. I turn off the heat at this point because it will cook in the oven and dont want to dry it out.
6. Pour everything over a casserole and cover with puff pastry in one layer.
7. If you have extra, do not put on another layer, more isnt definitely not better in this case.
8. Bake according to puff pastry directions.
9. I use 375 degrees for 20 mins for mine.
10. Variationsif you are using shellfish, add some old bay seasoning and tabasco!

lobster, combo of corn, heavy cream, chicken stock, mustard, pastry, salt

Taken from www.chowhound.com/recipes/lobster-pot-pie-14294 (may not work)