Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 3 cups (700ml) seafood or chicken stock
- 4 lobster tails (or 450g of cooked lobster meat)
- Salt
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 fennel bulb (fronts separated), chopped
- 6 cloves garlic, grated or chopped
- 1 lemon
- 1/3 cup (45g) all-purpose flour
- ½ cup (120ml) dry white wine
- ¼ cup (60ml) heavy cream
- ½ cup (75g) frozen peas
- ½ cup (100g) frozen pearl onions
- 1 cup (50g) fresh herbs, chopped (recommended: a mix of chives, parsley or marjoram)
- 1 sheet frozen puff pastry, thawed
- 1 egg
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Method
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1Bring seafood stock to a simmer over medium heat and season with salt. Add lobster tails, cover them, and let simmer for 8-9 minutes until cooked through. Remove the lobster tails from the broth and immediately plunge them in cold water to stop the cooking process. Reserve the seafood stock for later. Remove the cooked lobster from the shells, then roughly chop and reserve for later.
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2Preheat oven to 190°C / Gas Mark 5.
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3Heat 2 tablespoons of olive oil over medium heat in a Le Creuset 26cm Signature Shallow Casserole. Add chopped onion and fennel bulb, season with Kosher salt and sauté until translucent and starting to brown, about 12-14 minutes.
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4Add garlic and grate the zest from the lemon into the pot and stir until fragrant, about 1 minute. Add flour and cook for another 1-2 minutes until the flour starts to toast. Add white wine, scraping up any browned bits, and cook for another 1-2 minutes until the mixture has a thick paste-like consistency.
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5Add seafood stock and the juice from the lemon and stir until the mixture is smooth. Bring to a simmer and cook until the mixture is thickened, about 3-5 minutes. Remove from heat and stir in heavy cream, peas, pearl onions, fresh herbs and cooked lobster.
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6Using the shallow casserole lid as a guide, roll out your puff pastry so it’s large enough, then spread over the top of your liquid, pressing down into the edges of the shallow casserole. Trim off any excess pastry. Tip: you can also cut the puff pastry into a lattice shape and layer them on top.
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7Make an egg wash with the egg and 1 tablespoon of water, then brush all over the top of the pastry. Season the top with salt and bake for 40-45 minutes until the pastry is puffed and golden brown and the liquid bubbles along the edges.
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8Remove and cover with lid to keep warm until serving.
For easy entertaining, prepare the filling up to two days in advance—when you're ready, simply top with puff pastry and bake until gloriously golden and bubbling.
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