Steps 1 through 3 can be done a day
ahead. Refrigerate the lobster mixture
until ready to use. Make your own lobster
stock or substitute chicken broth.
makes 4 10-ounce potpies
2 2-pound or 4 1 to 1½-pound lobsters,
2½ teaspoons kosher salt, plus more for
1 large sweet potato, peeled and cut
into ¾-inch cubes
¼ pound ( 1 stick) butter
1 red bell pepper, cut in to ¾-inch
1 onion, roughly chopped
½ cup all-purpose flour
2 cups lobster stock
½ cup light cream
¾ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 10-ounce package frozen peas
1 tablespoon port or cream sherry
1 17- to 18-ounce package of frozen
puff pastry sheets, thawed
1. Remove the meat from the lobster tails
and knuckles and cut into 1-inch chunks.
Remove the meat from the claws, keeping
it in one piece. Place the lobster meat
in a bowl, cover with plastic wrap, and
2. Fill a medium pot with water, add 1
teaspoon of the salt, and bring to a boil.
Add the sweet potato cubes and boil for
10 minutes or just until you can pierce
the flesh with a fork. Drain and cool.
3. In a large pot over low heat, melt the
butter. Adjust the heat to medium, add
the bell pepper and onion, and cook
for 10 minutes. Add the flour a few
tablespoons at a time, stirring to blend.
Reduce the heat to low and cook for 5
minutes. Add the lobster stock, cream,
1½ teaspoons of salt, and black and
cayenne peppers. Bring to a boil and
let cook for 5 minutes. Remove the pot
from the heat, add the frozen peas and
the port or sherry, and let cool to room
temperature. Add the sweet potato cubes
and lobster tail and knuckle meat, but not
the meat from the claws.
4. Preheat the oven to 350 degrees. Lay
out a sheet of the puff pastry and cut
into 4 equal squares. Beat the egg with 1
tablespoon of water. Lay the squares on
a baking sheet, brush with the egg wash,
and sprinkle with salt. Bake in the oven
until golden, about 25 to 30 minutes.
Remove from the oven and let cool.
5. Fill 4 individual ovenproof casserole
dishes with the lobster mixture and bake
in the hot oven for 20 minutes. Remove
from the oven and lay the meat from
1 lobster claw (from 2 if you are using
smaller lobsters) on top of each potpie
and top with a baked puff pastry. Return
to the oven for 5 minutes to warm the
claw meat and crisp the pastry. Remove
from the oven and serve at once.