Lobster Pot Pie
Lobster pot pie combines the sweetness of lobster with a creamy filling, all wrapped in a flaky crust, perfect for a cozy family dinner or a special occasion.
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.
Notes
Serve with a simple green salad or roasted vegetables. It's best to let the pie cool slightly before slicing to maintain the structure.