A Maine lobster dish that’s good any time of year

PORTLAND, Maine — Jose Ochoa is the executive chef at Natalie's at the Camden Harbour Inn. He joined us in the 207 kitchen to share his recipe for lobster en croûte.

Ingredients:

• 2 lobsters or 1 pound of lobster meat, chopped into small pieces
• 1 quart of lobster stock or vegetable stock
• ½ onion, Spanish or white
• 2 garlic cloves, sliced thin
• 4 ounces butter
• 3 ounces all-purpose flour
• 4 ounces sherry wine (optional)
• 1 cup or 7 ounces russet potato, peeled and diced
• 1 cup or 7 ounces carrot, peeled and diced
• 7 ounces frozen peas
• 4 ounces heavy cream
• 1 tablespoon shrimp paste
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 puff-pastry sheets
• 1 egg

Instructions:

1. In a small pot add the diced onions, butter, and sliced garlic and sweat the onions and garlic at low heat until translucent.
2. Add the flour and stir, making a roux.
3. Add wine and cook down until almost dry.
4. Add the lobster stock (or vegetable stock and lobster bouillon). Whisk.
5. Add the heavy cream and shrimp paste, salt, and pepper and mix well using a rubber spatula.
6. Once it comes to a simmer and has a thick consistency, add the diced carrots and allow them to cook for 4 minutes.
7. Add diced potatoes and allow to cook for 4 minutes.
8. Add peas and allow to cook for 2 minutes.
9. Check for seasoning and adjust to desire taste.
10. Add the lobster and mix gently.

For en croûte:

• Cut the puff pastry the size of individual ramekins or an oven-safe dish, add the lobster mix ¾ of the way to the top. Cover with puff pastry and make a small cut in the center to let the steam out.
• Brush with egg and bake at 350 degrees for 10-15 minutes or until golden brown.