Brandy adds a luxurious note to these creamy lobster pot pies.

Lobster Pot Pie (Homard en Croûte) Lobster Pot Pie (Homard en Croûte)
Brandy adds a luxurious note to these creamy lobster pot pies.
Yield: serves 4


  • 3 tbsp. unsalted butter
  • 3 cloves garlic, minced
  • 1 medium yellow onion, minced
  • 14 cup brandy
  • 2 tbsp. flour, plus more
  • 1 34 cups heavy cream
  • 1 lb. raw fresh or frozen lobster meat, thawed and cut into 3/4″ pieces
  • 18 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (14-oz.) package puff pastry
  • 1 egg, beaten


  1. Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add brandy; cook until reduced by half, 1–2 minutes. Whisk in flour; cook for 2 minutes. Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3–4 minutes. Stir in lobster, nutmeg, salt, and pepper.
  2. Heat oven to 425°. Divide lobster mixture between four 8-oz. cocottes or ramekins set on a rimmed baking sheet. On a lightly floured surface, roll pastry into a 14″ square; cut out four 4 12″ circles. Brush edges of cocottes with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.