Lobster Pot Pie

In the winter, these lobster pot pies are warm and comforting, and make you dream of summer. They also freeze beautifully. And in individual ramekins (see Variation), you—good host that you are—can send friends home with any that are left over.

SERVES: 4

INGREDIENTS:

• 8 tablespoons unsalted butter (1 stick)
• 1½ cups chopped yellow onion (about 1 large onion)
• 1 cup chopped celery
• ½ cup all-purpose flour
• 2 tablespoons white wine
• 2½ cups fish stock or vegetable stock
• Salt and freshly ground pepper
• ¼ cup heavy cream
• 1 pound cooked lobster meat, roughly chopped
• 1½ cups frozen corn, not thawed
• 1½ cups frozen pearl onions, not thawed
• ½ cup coarsely chopped fresh flat-leaf parsley
• 2 refrigerated premade pie crusts
• 1 large egg beaten with 2 tablespoons water

INSTRUCTIONS:

1. Preheat the oven to 375°F. In a large skillet, heat the butter over moderate heat. Once melted, add the onion and celery and cook, stirring a few times, until the onion is translucent, about 10 minutes.
2. Turn the heat down to low, sprinkle the flour over the onion mixture, and stir to combine. Cook, stirring occasionally, for 3 minutes longer. Add white wine and cook for 1 minute.
3. Add the stock, 1 teaspoon salt, and ½ teaspoon pepper and simmer for 5 minutes. Pour in the heavy cream.
4. In a large bowl, combine lobster, frozen corn and onions, and parsley, and add salt and pepper to taste. Pour liquid mixture over lobster mixture. Stir and set aside. Unroll one premade pie crust in a dish and fill with the lobster mixture. Top with the second pie crust. Crimp the edges together and brush with the egg wash. Make 4 or 5 slashes on top of the crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling.

VARIATION:

PERSONAL POT PIES

• To make individual lobster pot pies: Unroll the pie dough and, with a sharp knife, cut it into circles to fit four 5-to 6-ounce individual ramekins or other ovenproof bowls. Line each ramekin with the circle of dough, fill with the lobster mixture, and top with another cutout circle of pie dough. Crimp the edges together, brush each pie with egg wash, and follow the remaining instructions above. Cook for 50 minutes and then check. Pot pies are done when the tops are golden brown.