Dim the lights, put on good music, and serve up this decadent, mouth-watering (and so easy, shhh!) meal. He'll be completely under your spell.
By Katie Lee
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It may be cold outside, but that's all the more reason to heat things up inside. Hibernate with your guy this V-Day and savor this simple yet luxurious dinner. Potpies stretch an expensive ingredient like lobster, and their creamy sauce coupled with a buttery, flaky crust might as well spell c-o-z-y. Serve with a light green salad and bottle of champagne.
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These potpies are so pretty that you almost don't want to eat them. Almost!2 tablespoons unsalted butter
½ onion, diced
1 carrot, diced
½ cup frozen corn
½ cup frozen peas
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
½ pound cooked lobster meat (can be bought at the seafood counter)
½ teaspoon dried thyme
Salt and pepper
1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)
1 large egg, lightly beaten
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Preheat oven to 375 degrees. Set out two 2-cup individual ovenproof bowls. Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper. Set aside.
Remove the puff pastry from the refrigerator. Cut the dough in half, and reserve one half for another use. On a lightly floured surface, flatten out the pastry, using a floured rolling pin, to about 1⁄8-inch thickness. Using one of the bowls as a guide, cut the pastry into two circles. Spoon the filling into the bowls, and place one circle of dough on top of each potpie, pressing the edges to seal the pastry to the bowl. Cut a vent in the center so air and moisture can escape. Using a pastry brush, cover the entire surface of each pie with beaten egg. Place the potpies on a baking sheet. Bake until the pastry is puffed and becomes a dark golden brown shade, about 35 minutes.
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Dijon Vinaigrette for a Green Salad1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
Pinch of sugar
Salt and pepper
Salad greens (mixed or delicate Bibb lettuce) for two
In a small bowl, whisk Dijon and vinegar until smooth. Add oil, sugar, salt, and pepper, then whisk until completely emulsified. Dress salad, and serve immediately.
These are definitely meant to be finger food. Make him feed you!4 ounces chocolate chips
10 large strawberries (leave the stems attached)
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Nuke chocolate chips in a microwave-safe bowl for about 40 seconds. Stir, and microwave in 10-second intervals until melted. Hold strawberries by the stem, and dip into chocolate. Refrigerate until serving time.Read more at Cosmopolitan.com!
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