MEAT RECIPE

Creamy Lobster Pie

Light your fire and let it burn down for about an hour until you obtain a medium heat.
Place a grill grate 30 cm above the fire, then place the lobsters tails or halves on the grate to the side of the fire. You don’t want to cook the meat, but you do want to get some of the smoky flavour into the lobsters while you make your sauce.
Melt the butter in a Dutch oven over the fire. Add the onion, garlic and sweetcorn and saute for 5–7 minutes, until golden. Add the brandy and cook for 1–2 minutes, until reduced by half, then whisk in the flour and cook, stirring, for 2 minutes. Add the cream and sweetcorn kernels and bring to the boil, then cook, stirring occasionally, for 3–4 minutes, until the sauce has slightly thickened.
Meanwhile, remove the lobster meat from the shells. Add the lobster and nutmeg to the pan, season with salt and pepper and stir to coat the lobster in the sauce.
Line a deep cast-iron frying pan with a sheet of puff pastry, so the pastry comes up over the side of the pan. Trim the edges if necessary. Pour in the creamy lobster mixture and add the remaining pastry sheet to form a lid. Drizzle olive oil over the top and season with salt and pepper. Cover with a lid, then transfer to the fire pit and suspend from a tripod or place on the grill grate. Shovel extra coals on top of the pan and cook the pie for 20–25 minutes, until the pastry is golden and the filling is bubbling. Set aside to cool slightly, then serve.