-
1
Cook the lobster.
-
2
Remove meat from shells.
-
3
Cut into large bite size pieces.
-
4
Reserve in the refrigerator until needed.
-
5
Cut the chicken into 1 to 2-inch pieces.
-
6
Season with salt and pepper.
-
7
Lightly dust with flour.
-
8
In a large skillet, heat 2 tablespoons oil.
-
9
Over high heat, saute the chicken until golden in color, about 5 minutes.
-
10
Remove chicken and transfer to a plate.
-
11
Add the remaining 2 tablespoons oil and 2 tablespoons butter.
-
12
Over medium heat, saute the potatoes, pearl onions, and carrots for 1 to 2 minutes.
-
13
Add garlic, red pepper flakes, thyme, and bay leaf.
-
14
Continue to saute until vegetables are glazed, about 2 to 3 minutes.
-
15
Deglaze with white wine and reduce by half.
-
16
Add the tomato paste, chicken stock, and 1 cup cream.
-
17
Bring to a boil, and reduce by half.
-
18
Add the reserved chicken and lobster pieces.
-
19
Continue to cook and stir until well incorporated.
-
20
Season to taste with salt and pepper.
-
21
Stir in peas.
-
22
Transfer mixture into 4 soup bowls or 2-cup ramekins and allow to cool.
-
23
Preheat oven to 400 degrees F. Roll out puff pastry into 1/4-inch thickness.
-
24
Measure diameter of serving bowls.
-
25
Cut 4 circles of puff pastry at least 1-inch bigger than diameter of serving bowls.
-
26
Chill dough until the filling is cold.
-
27
To make an egg wash, beat together the egg and 1 tablespoon cream.
-
28
Brush the edge of serving bowls with egg wash. Place 1 puff pastry circle on top of one serving bowl.
-
29
Press puff pastry against the edge with the egg wash, being careful not to tear or create a hole in the puff pastry.
-
30
Brush the top of the puff pastry with egg wash. Repeat process with the remaining 3 bowls.
-
31
Bake for 20 minutes or until golden.
-
32
Serve warm.
