Individual Lobster Pot Pies

Yield: Makes 4 servings

Ingredients

• 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

Preparation

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).