Recipe courtesy of Robert Irvine
Print
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 pound frozen puff pastry, thawed
  • 1 egg, beaten
  • 1/4 cup grapeseed oil
  • 1 cup diced white onion
  • 1 pound lobster meat, diced
  • 1 cup small diced carrots
  • 1 cup small diced celery
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 3 cups milk
  • 1 pound jumbo lump crabmeat, cleaned, cartilage removed
  • 1/2 cup frozen English peas, thawed
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped chives, for garnish

Directions

Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.

Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool.

Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.

At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.

Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness.

Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.

*Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Lobster Pot Pie

Recipe courtesy of Emeril Lagasse

Corn and Crab Chowder Pot Pies

Recipe courtesy of Rachael Ray

Center-Cut Filet Mignon, Alaskan King Crab "Oscar" and Mac and Cheese Pot Pie

Shrimp Pot Pie

Recipe courtesy of Sunny Anderson

On TV

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here