- 6 slices bacon, chopped
- 3 tablespoons butter
- 2 cups coarsely chopped leeks (about 2 large)
- 8 ounces red potatoes, cut into 1/2-inch pieces
- 2 carrots, sliced diagonally into 1/2-inch pieces
- 1 1/2 cups sliced fresh mushrooms
- 2 garlic cloves, minced
- 3/4 cup dry white wine
- 2 cups low-sodium fat-free chicken broth
- 1/2 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons water
- 2 cups cooked lobster meat, chopped
- 1/2 cup frozen sweet peas
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 (17.3-ounce) package frozen puff pastry, thawed
- 1 large egg, lightly beaten
How to Make It
Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, reserving drippings in pan. Set bacon aside.
Add butter to drippings in pan. Stir in leeks, potatoes, and carrots over medium heat; cook 6 minutes or until vegetables begin to soften. Stir in mushrooms and garlic, and cook 5 more minutes, stirring occasionally.
Add wine to skillet, and increase heat to medium-high. Bring to a boil; cook 4 minutes. Stir in chicken broth and cream, and bring to a boil. Cook 17 minutes or until mixture is reduced by half.
Whisk together flour and water. Stir into pan, and cook 1 minute or until thickened. Remove pan from heat; stir in bacon, lobster meat, and next 4 ingredients. Divide mixture evenly into 4 (2-cup) ovenproof bowls; cool 10 minutes.
On a lightly floured surface, roll pastry into a 13- x 11-inch rectangle. Cut pastry evenly into 4 rectangles. Carefully fit 1 rectangle over each bowl, and press pastry gently against the rims of the bowls. Brush tops of pastry with egg. Place bowls on a baking sheet.
Bake at 400° for 20 minutes or until pastry is golden. Serve immediately.
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends Chasseur Russian River Pinot Noir ($24).