Lobster Pot Pies

Ingredients

1 lb. Phillips Lobster Meat
1 package frozen puff pastry, thawed according to package directions
2 cups butternut squash, peeled & cut into 1/2″ cubes
olive oil, as needed
salt, to taste
pepper, to taste
2 Tbsp. butter
1 onion, diced
1 cup thinly sliced fennel bulb
6 oz. frozen peas
2.5 cups Seafood Condensed Soup (see below)
1 large egg, whisked

Seafood Condensed Soup:
2 cups seafood stock
1 lemon, juiced
1 Tbsp. Phillips Seafood Seasoning
1/2 Tbsp. garlic powder
1/2 Tbsp. onion powder
1 Tbsp. freshly minced rosemary
salt, to taste
pepper, to taste
1 cup milk
1/4 cup flour

Cooking Instructions

Prepare Seafood Condensed Soup:

• In a medium pot, add all soup ingredients except milk and flour. Bring to simmer.
• While waiting for stock to simmer, temper milk by microwaving it in a small bowl for 30-45 seconds. Remove from microwave and whisk in flour until completely integrated.
• Once stock is simmering, whisk milk mixture into pot and cook until soup has thickened to the consistency of condensed soup, about 4-5 minutes. Remove from heat and set aside.

Assemble Lobster Pot Pies:

• Preheat oven to 400ºF.
• On a foil-lined tray, place squash cubes, then drizzle oil and season with salt and pepper to taste. Roast for 18-20 mins, or until tender. Remove from oven and set aside.
• In a large pan, melt butter then add onion and fennel. Once onion and fennel are tender, stir in cooked squash, peas, Seafood Condensed Soup and water. Bring to a simmer and continue cooking until additions are heated through. Pepper to taste. Stir in lobster until well-integrated, then remove from heat and set aside.
• Roll out pastry dough to 1/8” thickness. Using the lip of one of the oven-safe individual serving bowls you’ll be baking the pot pies in, mark the dough with as many imprints of the bowl lip as you can fit on each sheet. Then cut a circle that’s ~1” – 1.5” wider in diameter than each imprint. The number of dough circles you’ll get depends on the size of the individual oven-safe serving bowls you’re using. Set circles aside.
• Distribute pot pie filling evenly between serving bowls. Top each bowl with a dough circle by gently pressing the overhanging part of the dough down against the side of the bowl lip. Using a paring knife, cut 3-4 slices into the pastry tops so that pot pie can vent while cooking. Brush pastry tops generously with egg wash.
• Bake for 30-35 mins or until pastry tops are golden brown. Remove from oven and let set for 5-10 mins. Enjoy!

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