Lobster Pot Pie

From Chef Mike Odette

Sycamore at Columbia

For the gravy:

½ medium onion, minced (about ½ cup)

1 small carrot, finely diced (about 1/3 cup)

1 rib celery, finely diced (about 1/3 cup)

2 tablespoons olive oil

1 russet potato (about 14 ounces), peeled and ½ -inch diced (about 2 cups)

2 8-ounce bottles clam juice

1 cup heavy cream

1 sprig thyme

1 bay leaf

1 teaspoon salt

¼ teaspoon ground white pepper

2 teaspoons cornstarch dissolved in 2 tablespoons cold water

Sauté onions, carrots, and celery in two tablespoons olive oil until softened and onions are translucent. Add potatoes, clam juice, cream, thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer, uncovered, until potatoes are tender. Add cornstarch mixture, simmer 2 minutes more to thicken to gravy consistency. Taste and adjust seasoning with salt and pepper.

For the presentation:

12 ounces cooked lobster meat

¾ cup sugar snap peas

6 asparagus spears, cut in ½ -inch lengths

1 tablespoon chopped parsley

1 package frozen puff pastry shells, prepared according to package directions (6 shells)

10 minutes prior to serving, add lobster meat, sugar snap peas, and asparagus spears to gravy. Simmer until vegetables are tender and lobster meat is heated through. Stir in parsley. Divide and pour into prepared puff pastry shells.