It’s Back Recipe
(A 25th Anniversary Greatest Hits Dish) Maine Lobster Pot Pie Newburg Sauce, Confit Pearl Onions, Celeriac, Fines Herbes and Puff Pastry
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster Sauce
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, until light golden brown. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens and is smooth. Add the white wine and continue to whisk until well combined.
- 2
Combine Ingredients
Stir in the lobster meat, confit pearl onions, diced celeriac, and fines herbes. Season with salt and black pepper. Let the mixture simmer for about 5-7 minutes until heated through. Remove from heat and let cool slightly.
- 3
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface. Cut them into circles or squares large enough to cover your baking dishes.
- 4
- 5
Bake the Pot Pie
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed. Allow to cool for a few minutes before serving.
