Chef Alexander Svenne,
Bistro 7 1/4
Sweet lobster, spicy chorizo and corn turn this pot pie into a luxurious meal. This recipe can be made in a large casserole dish, but individual sizes are fun for entertaining.
1 package frozen puff pastry
1/2 cup shredded old cheddar
1/2 cup chopped green onion or chives
4-4 oz lobster tails
1 Tbsp canola oil
1 medium white onion, diced
1 red pepper, diced
1 stalk celery, diced
2 chorizo sausages, chopped
1 clove of garlic, minced
1/2 tsp smoked paprika
pinch of red pepper flakes
2 Tbsp flour
2 cups chicken stock
1 cup heavy cream
1 can corn niblets, drained
salt and pepper to taste
1. Select 4 small casserole dishes, ramekins or deep oven-safe soup bowls.
2. On a cutting board sprinkled with flour, roll out puff pastry to 1/4″ thick.
3. Sprinkle one half of the pastry’s surface with shredded cheese and green onions
4. Fold puff pasty over. Pinch edges closed. Roll out again to 1/4″ thick.
5. Cut rounds out of pastry approx. 1″ larger than casserole dishes.
6. Chill discs.
1. On a baking sheet, place lobster tails in a 400˚F oven until the shells turn bright red and lobster meat is firm and opaque (approx. 10 mins). Remove lobster meat from shells and slice into 1″ pieces. Save shells to garnish pies.
2. In a large heavy-bottomed pot, heat oil. Sauté peppers, onions and celery until onions are translucent.
3. Add chorizo, garlic and spices. Sauté for two minutes until sausage starts to brown.
4. Sprinkle flour over sausage mixture and stir in. Sauté until flour smells toasty (approx. 2 mins).
5. Whisk in chicken stock and bring to a boil. Add cream and simmer for 10 mins over very low flame.
6. Add corn and lobster meat. Check seasoning.
1. Preheat oven to 400˚F.
2. Pour hot lobster mixture into individual casseroles. Cover with pastry rounds. Press rounds against the side of the dish to seal. Pierce pastry with fork to allow steam to escape.
3. Bake for 10-15 mins or until pastry is golden brown.
Yield 4 servings