Lobster Pot Pie (French Homard en Croûte)

Brandy adds a luxurious note to these creamy lobster pot pies.

3 Tbsp. butter
3 cloves garlic, minced
1 medium yellow onion, minced
¼ cup brandy
2 Tbsp. all-purpose flour, unbleached
1¾ cups heavy cream
1 lb raw fresh or frozen lobster meat, thawed and cut into ¾" pieces
⅛ tsp. nutmeg, freshly grated
sea salt
black pepper, freshly ground
1 (14 oz) pkg puff pastry
1 egg, beaten

Melt butter in a 4 qt saucepan over medium-high heat. Add garlic and onion; cook until golden, 5-7 minutes. Add brandy; cook until reduced by half, 1-2 minutes. Whisk in flour; cook for 2 minutes. Add cream and bring to a boil; cook, stirring occasionally, until sauce is slightly thickened, 3-4 minutes. Stir in lobster, nutmeg, salt, and pepper.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Divide lobster mixture between four 8 oz cocottes or ramekins set on a rimmed baking sheet. On a lightly floured surface, roll pastry into a 14" square; cut out four 4½" circles. Brush edges of cocottes with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20-25 minutes.

Makes 4 servings.