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Lobster Pot Pie

(Serves 8)

½ cup onions, chopped
3 teaspoons garlic, minced
½ pound mushrooms, (shiitake, cremini, and white)
6 each plum tomatoes, chopped
1 cup green peas
1 cup baby carrots, parboiled
2 cups lobster or fish stock
5 cups heavy cream
4 cups cooked lobster meat
¼ cup tarragon, chopped
1½ pounds puff pastry

In a large, deep pan, sauté onions and garlic until translucent. Add mushrooms and sauté slightly. Stir in tomatoes, peas, carrots, and stock. Reduce slightly and add cream, lobster, and tarragon. Season mixture and pour into 8, 6-in. soufflé dishes. Cover with puff pastry and bake until golden brown.

Nutritional information per serving
calories 931 cholesterol 260 milligrams
protein 25 grams sodium 567 milligrams
total fat 76 grams dietary fiber 3 grams
carbohydrate 40 grams calcium 205 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

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