Mini Lobster Pot Pies

Mini Lobster Pot Pies

Mini Lobster Pot Pies
A special dinner for two would be made up of Chef John’s miniature lobster pot pies, which have a buttery puff pastry crust on top.

Cut lobster shell down the middle crack it open and pull out the meat.

Cut the shell into 1-inch pieces and set aside.

Cut the meat into ½-inch pieces checking carefully and removing any veins or missed pieces of shell.

Transfer the meat to a plate and keep in the refrigerator until needed.

Melt 1 tablespoon butter in a saucepan over medium heat.

Add lobster shells and cook stirring often until they turn brick red 3 to 4 minutes.

Stir in sherry and clam juice and reduce heat to low.

Simmer gently to steep lobster shells 15 to 20 minutes; making sure the liquid does not reduce.

Remove from the heat and pour broth through a strainer to remove shells.