Lobster Potpie
Adapted from Cosmopolitan Magazine
1 T butter
1/2 onion, diced
1 carrot, diced
1/2 c frozen corn
1/2 c frozen peas
1/4 cup flour
1 cup milk
1 cup chicken broth
1/2 lb cooked lobster meat (I cheated and used imitation lobster meat and it was very delicious)
1/2 tsp dried thyme
salt and pepper
1 sheet puff pastry, thawed
1 egg, beaten
Preheat oven to 375 degrees. In a large skillet heat butter until melted. Add onions and carrots and cook until slightly browned, about 5 minutes. Add corn and peas, cook for 2 minutes until thawed. Add flour and cook for 1 minute (to eliminate the raw flour flavor). Slowly add milk and chicken broth, stirring constantly until sauce begins to thicken, about 5 minutes. Remove from heat and add lobster and thyme. Season with salt and pepper to taste.
Spray inside and top of outside of ovenproof bowls with cooking spray. Spoon mixture into 2 bowls or ramekins. Flatten the puff pastry sheet. Cut squares large enough to cover the tops of the bowls. It is ok if it overlaps down the sides a bit since you sprayed with cooking spray. Press down the edges to seal it to the bowl. Cut a small slit in the top to vent the steam. Using a pastry brush, cover the entire top with the beaten egg. This will give it a nice brown color when baked.
