Individual Lobster Pot Pies

1 med sweet onion, chopped

1 fennel bulb, chopped

1 stick butter

1/2 c. flour

3 (8 oz) bottles, clam juice

salt and pepper to taste

1/4 c. heavy cream

3 lobster tails, cooked and chopped into bite size pieces

1 (12 oz) pkg frozen peas, thawed

1 pkg frozen puff pastry shells, cooked per package directions


Melt the butter in a large skillet over med high heat.  Add the onion and fennel, cook and stir until tender and translucent, about 15 minutes.  Add the flour, cook on low, stirring until nutty smelling and light brown, 3-4 minutes.  Slowly add the clam juice, stirring constantly until incorporated and starting to thicken.  Season with salt and pepper.  Stir in the heavy cream until smooth and silky.  Stir in the peas and lobster, cook gently until heated through.


Place the bottom of each pastry into individual shallow bowls, spoon the lobster mixture over each bottom and top with a pastry round.