Lobster Pot Pie

Lobster Pot Pie

Serves 4 Guests

Ingredients
4, 1½ pound lobsters
2 ounces of dry vermouth
8 ounces of dry white wine
1 shallot chopped
12 ounces of heavy cream
1 teaspoon corn starch mixed with 1 ounce of cold water
1 lobster shell
1 sheet of puff pastry
Salt and pepper to taste

Cook the Lobsters
Poach lobsters in boiling water for 3 minutes.
Remove from pot and allow them to cool.
Remove tail and claw meat from the shell.
Cut in bite sized pieces.

Make the sauce
Over a medium flame, mix the vermouth with the shallots and reduce in half. Add white wine and the lobster shell. Cook for 4 minutes over a medium flame. Add heavy cream, bring to a boil and cook for three additional minutes. Stir in the corn starch paste. Bring sauce mixture to a boil. Remove from flame and strain. Add salt and pepper to taste.

Prepare the Pot Pie
Combine lobster meat and sauce into a 10 ounce mold and cover with a circle of puff pastry. Bake in the oven at 400oF, convection if possible, for 10 minutes.

Serve immediately.