Cooking Instructions

• Preheat oven to 400°.
• Heat oil in a heavy bottom pot.
• Add in the leeks, celery, shallots and potatoes. Season with salt and pepper.
• Soften for about 5 minutes.
• Add the sherry wine and allow to cook off until it’s almost fully evaporated.
• Add the butter and allow to melt.
• Coat the vegetables with the flour. Cook off the raw flour taste for a few minutes.
• Pour in the seafood stock. Scrape up any bits on the bottom.
• Add in the parsley. Allow to simmer for 10 minutes.
• Pour in the heavy whipping cream, nutmeg and cayenne. Cook for two more minutes.
• Taste for salt.
• Turn off the heat. Fold in the lobster meat.
• Line the inside of the ramekins with butter (try to avoid the top edges).
• Ladle the creamy lobster mixture into the ramekins (not overflowing).
• Remove the puff pastry from the oven and turn out onto a lightly floured surface.
• Cut round circles out of the pastry dough larger than the circumference of the ramekins.
• Place the pastry on top of the ramekins. Stretching over the top to avoid sinking into the mixture.
• Allow the pastry to run down the edges of the ramekin for a rustic look.
• Make a small slice in the middle of the dough for venting.
• Place ramekins on a parchment lined baking sheet.
• Brush the surface and edges of the pastry with an egg wash.
• Bake for 20 to 25 minutes. Puff pastry should be fully-cooked, golden brown and flaky.
• Serve and ENJOY!