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" It may be cold outside, but that&amp;#039;s all the more reason to heat things up inside. Hibernate with your guy 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.   Lobster Potpie   These potpies are so pretty that you almost don&amp;#039;t want to eat them. Almost!  2 tablespoons unsalted butter  \u00BD onion, diced  1 carrot, diced  \u00BD cup frozen corn  \u00BD cup frozen peas  \u00BC cup all-purpose flour  1 cup milk  1 cup chicken broth  \u00BD pound cooked lobster meat (can be bought at the seafood counter)  \u00BD teaspoon dried thyme  Salt and pepper  1 sheet frozen puff pastry, thawed (keep refrigerated until ready to use)  1 large egg, lightly beaten  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\u20448-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.    Dijon Vinaigrette for a Green Salad   1 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.    NEXT: Katie Lee&amp;#039;s recipe for Chocolate-Covered Strawberries!      Chocolate-Covered Strawberries  These are definitely meant to be finger food. Make him feed you!  4 ounces chocolate chips  10 large strawberries (leave the stems attached)  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. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/a3103/cooking-for-your-man-0210/>