Mini lobster pot pies with puff pastry tops

Cut down the lobster shell with scissors, crack it open and pull out the meat. Cut the shell into one or two inch pieces and wipe the board of fragments.

Cut the tail meat into half inch pieces, checking for shell and removing any vein; refrigerate.

Saute the shell pieces in melted butter in a saucepan over medium heat, stirring, 3 to 4 minutes until brick red and smelling of roasted lobster.

Add a splash of sherry and the cup of clam juice, drop to medium-low or nearly low and steep the shells 15 to 20 minutes without reducing.

Strain out the shells, leaving just under a cup of lobster broth.

Rinse the saucepan, melt a little more butter over medium heat and add carrots, celery, paprika, tomato paste, kosher salt, black pepper and cayenne; cook stirring about two minutes to toast the tomato paste.

Stir in a tablespoon of flour and cook a minute or two to make a roux.

Stir in the lobster broth and bring to a simmer until slightly thickened.

Add the drained diced potatoes and gently simmer on medium-low until the vegetables are tender, 10 to 15 minutes.

Meanwhile punch out puff pastry circles the size of the ramekins while still partly frozen, cut an X in the center, brush lightly with egg wash and refrigerate.

Add a squeeze of lemon juice, a splash of heavy cream and the chopped tarragon; return to a simmer on medium, scraping the browned bits from the pan edge, and cook about five minutes to reduce and thicken. Taste for salt.

Off the heat, stir in the lobster meat and divide evenly between two 6-ounce ramekins set on foil, then spoon in sauce to a quarter inch from the top.

Open the X with a finger and top with the pastry, egg wash side up.

Bake in the center or upper center of a 425F oven about 20 minutes, until bubbling and well browned.

Rest at least five minutes; optionally garnish with a tarragon sprig.