LOBSTER POT PIE
1 box puff pastry sheets 3 tablespoons salted butter 1 cup diced celery 1 cup diced small white onion ½ cup diced fennel 1½ sliced mushrooms 2 2-lb. lobsters cooked, cleaned (remove meat), cut to desired size 2 teaspoons cornstarch
2 tablespoons of lobster base ½ cup cream sherry 2 cups heavy cream 1 pinch saffron
Sauté 2 tablespoons butter, the celery, onion, fennel and mushrooms. Set aside.
Add ingredients to make sauce and simmer 5 minutes.
Add 2 teaspoons cornstarch in a bowl with 4 teaspoons water to act as your thickener. Add to sauce with a whisk.
Mix together all of the meat and vegetables, place in individual dishes or large baking pan and top with sauce. Cut pastry to size and place on top. Use remaining tablespoon of butter to glisten top of pastry and bake until golden brown. Let cool and enjoy!
FISH TALE GRILL 1229 Southeast 47th Terrace, Cape Coral. 239-257-3167, fishtalegrill.com