Lobster Pot Pie

Fresh lobster meat is combined with classic pot pie ingredients for a cozy one-dish meal worthy of a dinner party. Baked and served in colorful enameled cast iron, this pot pie recipe uses store-bought puff pastry for an easy yet delicious shortcut. A quick brush with egg wash before baking produces a golden-brown crust when it emerges from the hot oven.  Plus, the Round Wide Oven keeps the filling hot so the Lobster Pot Pie can be brought straight to the table for an impressive presentation.

2 tablespoons unsalted butter

1 yellow onion, diced

2 stalks celery, diced

1 bulb fennel, diced

1 cup carrots, peeled and diced

1/2 teaspoon salt

1/2 teaspoon freshly cracked black pepper

2 cups potatoes, diced

2 tablespoons tomato paste

2 tablespoons all purpose flour, plus extra for rolling out puff pastry

1/4 teaspoon sweet paprika

1/4 cup sherry

3 cups seafood or chicken stock

1/2 teaspoon fresh thyme, plus more for garnish

1/2 cup heavy cream

2 cups cooked lobster meat, chopped

1/2 cup frozen peas

1 sheet puff pastry, thawed

1 egg

2 teaspoons water

Flaky sea salt

Preheat oven to 400°F.

Heat the butter in a small Round Wide Oven set over medium heat. Add the onion, celery, fennel and carrots along with the salt and pepper. Sauté until the vegetables begin to soften, about 10-12 minutes.  Add the potatoes and cook until tender, about 8 minutes more. Add the tomato paste, flour and paprika, stirring to combine, and cook for 2 minutes.

Add the sherry, stock and fresh thyme, scraping up the browned bits from the bottom of the Round Wide Oven. Bring to a simmer and cook until thickened, about 6 minutes. Remove from the heat and add the heavy cream, lobster meat and peas. Allow mixture to cool.

On a lightly floured surface, roll out the puff pastry slightly to even out the dough. Place the puff pastry on top of the Round Wide Oven, pressing the edges against the sides to secure the dough.  Cut 4 slits in the center of the puff pastry to vent.  In a small bowl, whisk together the egg and water to make an egg wash.  Use a pastry brush to brush the egg wash onto the puff pastry. Sprinkle the crust with flaky sea salt and additional fresh thyme.

Place the pot pie in the preheated oven and bake for 25-30 minutes, rotating halfway through, until the liquid is bubbly, and the puff pastry is golden brown.  Allow to rest 10 minutes before serving.