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Lobster Pot Pie

Lobster Pot Pie – A Luxurious Twist on Classic Comfort Food!

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Lobster Pot Pie is a comforting dish filled with tender lobster meat and a creamy sauce, all encased in a flaky pie crust.

Ingredients

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  • 2 cups cooked lobster meat, chopped
  • 1 cup heavy cream
  • 1 cup chicken or seafood broth
  • ½ cup frozen peas
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup onion, diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon thyme
  • Salt and pepper, to taste
  • 1 store-bought pie crust (or homemade)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook until they soften, about 5-7 minutes.
  3. Make Roux: Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1 minute to create a roux.
  4. Add Liquid: Gradually whisk in the heavy cream and broth. Continue stirring until the mixture thickens, about 3-5 minutes.
  5. Add Lobster and Seasoning: Remove from heat and stir in the chopped lobster, peas, parsley, thyme, salt, and pepper. Mix until well combined.
  6. Fill the Pie Crust: Pour the lobster mixture into a pie dish lined with your pie crust. Spread it evenly.
  7. Cover with Pie Crust: Roll out the second pie crust and place it over the filling. Pinch the edges to seal and cut a few slits in the top to allow steam to escape.
  8. Apply Egg Wash: Brush the top crust with the beaten egg for a golden finish.
  9. Bake: Place the pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and flaky.
  10. Cool: Remove the pie from the oven and let it cool for 10 minutes before serving.

Notes

  • For a homemade crust, consider using a butter-based recipe for extra flakiness.
  • Feel free to customize the filling with your favorite seafood or vegetables.
  • Serve with a side salad for a complete meal.

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