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Recipe: Homard en Croûte

Lobster Pie

Homard en Croûte sounds so much better than Lobster Pie!

Whatever we call it, it's still delicious, think savoury creamy sauce with a hint of brandy married with sweet tender lobster. This is a actually a really simple recipe, make easier if you use our lobster meat which saves you the hassle of cooking and preparing the lobster.

Serves 4
INGREDIENTS
3 tbsp. unsalted butter
3 cloves garlic, grated or finely chopped
1 medium white onion finely chopped
60ml brandy
2 tbsp. flour
400ml double cream
500g Lobster meat
A pinch of freshly grated nutmeg
Salt and freshly ground black pepper, to taste
1 packet ready made  puff pastry or make your own.
1 egg, beaten

 

  • Heat oven to 200C.
  • Melt butter in a saucepan over medium-high heat. Add garlic and onion; cook until golden about 5–7 minutes then add brandy and cook until reduced by half.
  • Whisk in flour and cook for 2 minutes then add the cream and bring to a boil. Cook until sauce is slightly thickened for about 3–4 minutes, stirring occasionally. 
  • Stir in lobster, nutmeg, salt, and pepper and take off the heat.
  • Divide lobster mixture between four ramekins set on a rimmed baking sheet or one large pie dish. On a lightly floured surface, roll pastry and cut into circles. Brush edges of the dishes with the beaten egg and place 1 circle over each and press to seal.
  • Brush pastry with egg and bake until golden on top and filling is bubbly which should take about 20–25 minutes.

 

Ingalls Photography

February 06, 2017 by Katie Bond
Tags: Recipe