Lobster Potpies from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo

Name: Lobster Potpies from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo
Ingredients: 1 egg, beaten with 2 teaspoons water; One 14-oz (400-g) package frozen puff pastry, thawed; 3 tablespoons unsalted butter; 1 yellow onion, finely chopped; 2 cloves garlic, minced; ½ cup (30 g) finely chopped cremini or stemmed shiitake mushrooms; ¼ cup (60 ml) dry white vermouth; Kosher salt; freshly ground pepper; ⅛ teaspoon freshly grated nutmeg; 1¾ cups (420 ml) heavy cream; 1 pound (455 g) raw or thawed frozen lobster meat, cut into ¾-inch (2-cm) pieces; 2 tablespoons flour, plus more for rolling out pastry

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What could be more comforting and delectable than a lobster potpie? This one combines mushrooms and lobster with a rich cream sauce, and is topped with crisp puff pastry. Crabmeat, crayfish tails, ...

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Ingredients

1 egg, beaten with 2 teaspoons water
One 14-oz (400-g) package frozen puff pastry, thawed
3 tablespoons unsalted butter
1 yellow onion, finely chopped
2 cloves garlic, minced
½ cup (30 g) finely chopped cremini or stemmed shiitake mushrooms
¼ cup (60 ml) dry white vermouth
Kosher salt
freshly ground pepper
⅛ teaspoon freshly grated nutmeg
1¾ cups (420 ml) heavy cream
1 pound (455 g) raw or thawed frozen lobster meat, cut into ¾-inch (2-cm) pieces
2 tablespoons flour, plus more for rolling out pastry