Today I’m kicking off SAVEUR Sunday (#SAVEURSunday), a monthly feature where I will share foods and recipes from my all time favorite magazine. Yay! Since I had quite a few posts about seafood this month, it seemed only right to test a recipe from SAVEUR’s April 2014 issue dubbed the “Seafood Guide.” Flipping through the pages, I am captivated by all the beautiful photos. The story that caught my eye was, “At the Ends of the Earth” by Adam Leith Gollner. It follows his journey to the North Atlantic island of Saint-Pierre, where people live to eat.
The foggy weather of Saint-Pierre creates the perfect environment for fishing year-round, and visitors and residents alike enjoy the waft of flavorful scents trickling across the waters from homes nearby. The homes are preparing fish like capelins, which are small fish known for their floral aromas. Capelins are perfect grilled, sun-dried and brined. That sounds quite delightful.
The recipe in the story that grabbed my attention was the Homard en Croûte, also known as Lobster Pot Pie. Besides the fact that it has lobster, the dish incorporates brandy for a luxurious finish. It was necessary for me to try the recipe to experience firsthand the wonderful combination of brandy and seafood. I was not disappointed.
Just to note, I cut my puff pastry into squares, instead of circles because I wanted to use all of my pastry dough, rather than trimming off the excess. In addition, I only needed one sheet of puff pastry, so if you purchase a box of puff pastry, just thaw out a single sheet and save the rest for another recipe, like my Pancetta, Kale and Walnut Palmiers.
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 medium yellow onion, minced
- 1/4 cup brandy
- 2 tbsp flour, plus more
- 1 3/4 cups heavy cream
- 1 lb raw fresh or frozen lobster meat, thawed and cut into 3/4" pieces
- 1/8 tsp freshly grated nutmeg
- kosher salt and freshly ground black pepper, to taste
- 1 (14-oz) package puff pastry
- 1 egg, beaten
- Preheat the oven to 425 degrees F.
- Melt the butter in a 4-quart saucepan over medium-high heat. Add the garlic and onion, and cook until golden, 5–7 minutes.
- Add the brandy; cook until reduced by half, 1–2 minutes.
- Whisk in the flour, and cook for 2 minutes.
- Add the cream and bring to a boil. Cook, stirring occasionally, until the sauce is slightly thickened, 3–4 minutes.
- Stir in the lobster, nutmeg, salt and pepper.
- Divide the lobster mixture between four 8-ounce ramekins, and set on a rimmed baking sheet.
- On a lightly floured surface, roll the pastry into a 14-inch square. Cut out four 4 1/2-inch circles. Brush edges of ramekins with egg. Place 1 circle over each ramekin and press to seal. Brush the pastry with egg, and bake until golden on top and the filling is bubbly, 20–25 minutes.
Recipe by SAVEUR