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Lobster Pot Pie


½ cup onions, chopped
3 teaspoons garlic, minced
½ pound mushrooms, (shiitake, cremini, and white)
6 each plum tomatoes, chopped
1 cup green peas
1 cup baby carrots, parboiled
2 cups lobster or fish stock
5 cups heavy cream
4 cups cooked lobster meat
¼ cup tarragon, chopped
1½ pounds puff pastry

In a large, deep pan, sauté onions and garlic until translucent. Add mushrooms and sauté slightly. Stir in tomatoes, peas, carrots, and stock. Reduce slightly and add cream, lobster, and tarragon. Season mixture and pour into 8, 6-in. soufflé dishes. Cover with puff pastry and bake until golden brown.

(Serves 8)


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