LOBSTER POT PIE~ From StoneGable's Kitchen

1 TBS butter

1 TBS olive oil

1 medium onion, diced

1 clove garlic, pressed

3 TBS flour

2 large carrots, peeled, and diced into 1/2 inch pieces

1 large baking potato, peeled and diced into 1/2 inch pieces

1 & 1/2 cup good seafood stock

1/2 cup milk

2 TBS cream sherry

1 lb cooked lobster meat, chopped... about 1& 1/2 lbs lobster tails (get them and freeze them when they are on sale)

3 TBS heavy cream

3 TBS chopped parsley

salt and pepper

puffed pastry

1 egg plus a little water, beat together

Cook carrots and potatoes in a pot of water until fork tender.

Melt butter and oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute. Sprinkle flour over the onions and garlic and cook for 3 minutes until it forms a paste and the raw taste cooks out.

Stir in the stock, milk and cream sherry. Bring to a boil. Reduce and simmer until sauce has thickened. If the sauce is too thick add a little more milk. Add carrots, potatoes and lobster. Add cream and parsley and stir in. Salt and pepper to taste.

Preheat oven to 350 degrees.

Divide lobster mixture between 4 individual bowls or souffle dishes.

Lay 1 sheet of puffed pastry on a floured work surface and roll to 1/8 inch thick. Cut out pastry rounds 2 inches larger than the bowls. Brush the egg wash over the rim and the top outside of the bowls. Place puffed pastry over the bowl and trim the overhang of the pastry to 1 inch. Crimp the pastry to the edge of the bowl.

Cut a couple of steam vents in the top of the pastry. Brush pastry with the egg wash.  

Put the bowls on a rimmed baking sheet and bake for 40-45 minutes. Serve immediately.