Lobster pot pie combines the sweetness of lobster with a creamy filling, all wrapped in a flaky crust. It’s a comforting dish that’s perfect for a cozy family dinner or a special occasion. The buttery aroma that fills your kitchen while it bakes will have everyone gathering around the table in no time.
Why You Will Love This Lobster Pot Pie
This dish is an absolute treat, bringing together simple ingredients in a delicious way. It’s easy to prepare, making it a fantastic option for weeknight meals. The rich flavors are sure to impress your family and friends without requiring hours of work in the kitchen. Moreover, it utilizes everyday ingredients, meaning you can whip it up whenever the craving strikes!
How to Make Lobster Pot Pie
Making lobster pot pie is straightforward and fun! You’ll combine sautéed vegetables with creamy sauce, mix in the lobster, and bake it all in a lovely pie crust. In just a few steps, you’ll create a hearty, satisfying meal that everyone will enjoy.
What You Need
- 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)
Step-by-Step
Follow these simple steps to create your Lobster Pot Pie:
- Preheat your oven to 400°F (200°C).
- 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.
- Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1 minute to create a roux.
- Gradually whisk in the heavy cream and broth. Continue stirring until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the chopped lobster, peas, parsley, thyme, salt, and pepper. Mix until well combined.
- Pour the lobster mixture into a pie dish lined with your pie crust. Spread it evenly.
- 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.
- Brush the top crust with the beaten egg for a golden finish.
- Place the pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and flaky.
- Remove the pie from the oven and let it cool for 10 minutes before serving.
How to Serve Lobster Pot Pie
This lobster pot pie is perfect paired with a simple green salad or roasted vegetables. A side of crusty bread also complements the creamy filling beautifully. It’s great for family dinners or special gatherings.
How to Store Lobster Pot Pie
To keep your leftover lobster pot pie fresh, store it in the fridge, covered, for up to 3 days. You can also freeze it. Just wrap slices tightly in plastic wrap and place them in a freezer-safe container. To reheat, place it in a preheated oven at 350°F until warmed through, about 20-25 minutes.
Recipe Tips
- Cook the vegetables until soft but not mushy for great texture.
- Use fresh lobster when possible for a richer flavor.
- Ensure the filling is thick enough before adding it to the pie crust.
- Always let the pie cool slightly before slicing to keep it from falling apart.
- Don’t skip the egg wash for a beautiful golden crust!
Variations & Swaps
- Substitute shrimp or crab for the lobster if you prefer.
- For a lighter version, use low-fat cream and broth.
- Add other vegetables like mushrooms or spinach for extra flavor and nutrition!
FAQs
Can I make this pie ahead of time?
Absolutely! You can prepare the filling a day in advance. Just keep it in the fridge before placing it in the crust for baking.
Can I freeze the pie?
Yes, you can freeze it either before or after baking. Just make sure it’s sealed well to prevent freezer burn.
How do I reheat leftovers?
Reheat individual slices in a preheated oven at 350°F for about 20 minutes, or until warmed through.
Can I substitute the lobster?
Yes, cooked shrimp or crab meat works wonderfully in this recipe for a different twist!
What’s the best way to store leftovers?
Place slices in an airtight container in the fridge for up to 3 days or seal them in plastic for freezing.
Lobster Pot Pie
Ingredients
For the filling
- 2 cups cooked lobster meat, chopped Use fresh or previously cooked and chilled lobster.
- 1 cup heavy cream You can use low-fat cream for a lighter version.
- 1 cup chicken or seafood broth Great for enhancing flavor.
- ½ cup frozen peas
- ½ cup carrots, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 3 tablespoons butter For sautéing the vegetables.
- 3 tablespoons all-purpose flour For thickening the filling.
- 1 tablespoon fresh parsley, chopped For garnishing.
- ½ teaspoon thyme
- to taste salt and pepper Adjust according to your preference.
- 1 store-bought pie crust or homemade Use your favorite recipe or store version.
- 1 egg beaten (for egg wash) For a beautiful golden crust.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- 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.
- Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1 minute to create a roux.
- Gradually whisk in the heavy cream and broth. Continue stirring until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the chopped lobster, peas, parsley, thyme, salt, and pepper. Mix until well combined.
- Pour the lobster mixture into a pie dish lined with your pie crust. Spread it evenly.
- 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.
- Brush the top crust with the beaten egg for a golden finish.
- Place the pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and flaky.
- Remove the pie from the oven and let it cool for 10 minutes before serving.
