CRAZY-DECADENT HERBACEOUS CREAMY LOBSTER POT PIE

Preheat oven to 375 degrees.

Melt the butter in a large deep skillet over medium high heat.  Add the leeks, shiitake mushrooms, and tarragon to the pan and cook, stirring frequently, for 5-6 minutes until the leeks and mushrooms are soft and fragrant.

Add the flour, salt, and black pepper to the pan and stir for 2 minutes.

Add the stock to the pan and cook, stirring, until the liquid is absorbed.  Add the cream and stir until a thick gravy forms.

Add the Boursin and sherry to the pan and continue to cook, stirring, until the cheese has completely melted into the sauce.

Turn off the heat and stir in the lobster meat until it is fully coated in the sauce.  Let the filling cool at room temperature for 20-30 minutes – this will ensure your crust on the bottom is not soggy.

Divide the lobster filling evenly between the Wick’s Pies pie shells.  Top with desired ‘dough shapes’ cut from the 6” inch dough rounds. I had a lobster-shape ‘cookie cutter’, but you could use any shape or just top with a dough round cut to the same size as the pie.

Combine the egg yolk with 1-2 teaspoons of water and brush the egg wash all over the tops of the pies.

Bake for 25-35 minutes until the pies are golden brown on top and the filling is bubbly.  Garnish with the chopped chives and DEVOUR!!

Serves 4

*Fresh cooked lobster meat is best, but frozen would also work.