Lobster Pot Pie Recipe

Introduction

Lobster pot pie is a comforting and elegant dish that combines tender lobster meat with a creamy vegetable filling, all encased in a flaky golden crust. Perfect for special occasions or a cozy dinner, this recipe is easy to follow and sure to impress.

Ingredients

• 1 lb fresh lobster meat, cooked and chopped
• 1 cup heavy cream
• 1 cup chicken or seafood stock
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 pre-made pie crusts (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until the onion becomes translucent.
3. Step 3: Add the diced carrots and celery to the skillet. Cook for about 5 minutes until the vegetables start to soften.
4. Step 4: Pour in the heavy cream and chicken or seafood stock. Bring the mixture to a gentle simmer.
5. Step 5: Stir in the chopped lobster meat and frozen peas. Let the filling simmer for another 5 minutes, stirring occasionally.
6. Step 6: Season the filling with fresh thyme, lemon juice, salt, and black pepper. Mix well, then remove the skillet from the heat.
7. Step 7: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the lobster filling evenly into the crust.
8. Step 8: Cover the filling with the second pie crust. Seal the edges by crimping them with a fork and cut slits in the top crust to allow steam to escape.
9. Step 9: Brush the top crust with the beaten egg for a golden, glossy finish.
10. Step 10: Bake the pie in the preheated oven for 30-35 minutes, or until the crust is beautifully golden brown.
11. Step 11: Remove the pie from the oven and let it cool for 10-15 minutes before serving.

Tips & Variations

• Use fresh thyme for the best flavor, or substitute with 1 teaspoon dried thyme if fresh is not available.
• For a richer filling, add a splash of white wine when simmering the cream and stock.
• Try adding diced potatoes or mushrooms for extra texture.
• Use homemade pie crust for a personal touch, or opt for store-bought for convenience.

Storage

Store leftover lobster pot pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. Avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this recipe?

Yes, frozen lobster meat works well. Just thaw it fully and drain any excess moisture before adding it to the filling.

Can I prepare the filling ahead of time?

Absolutely. You can make the filling a day in advance and refrigerate it. Assemble the pot pie and bake just before serving.

Lobster Pot Pie Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

This Lobster Pot Pie is a decadent seafood dish featuring tender lobster meat simmered with fresh vegetables in a creamy sauce, all encased in a flaky golden pie crust. Perfect as a comforting main course, this recipe balances rich flavors with a crispy pastry top to delight any seafood lover.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood and Dairy

• 1 lb fresh lobster meat, cooked and chopped
• 1 cup heavy cream
• 1 cup chicken or seafood stock
• 1 egg, beaten (for egg wash)

Vegetables and Herbs

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 2 tablespoons fresh thyme, chopped

Other

• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 pre-made pie crusts (or homemade if preferred)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for baking the pie once the filling is prepared.
2. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion turns translucent and fragrant.
3. Add Vegetables: Stir in the diced carrots and celery. Cook for about 5 minutes until the vegetables soften slightly, building base flavors for the filling.
4. Make the Filling: Pour the heavy cream and chicken or seafood stock into the skillet. Bring the mixture to a gentle simmer, allowing the flavors to meld.
5. Incorporate Lobster and Peas: Add the chopped lobster meat and frozen peas into the skillet. Stir well and let the mixture simmer for an additional 5 minutes to warm the lobster through and integrate the peas.
6. Season: Add the fresh thyme, lemon juice, salt, and black pepper. Mix thoroughly to ensure balanced seasoning, then remove the filling from heat.
7. Prepare the Crust: Roll out one pie crust and gently fit it into a 9-inch pie dish, making sure it covers the bottom and sides evenly. Pour in the lobster filling and spread it out smoothly.
8. Top with Crust: Place the second pie crust over the filling. Seal the edges securely by crimping them with a fork. Cut small slits in the top crust to allow steam to escape during baking.
9. Egg Wash: Brush the top crust with the beaten egg to give it a shiny, golden finish once baked.
10. Bake: Transfer the pie to the preheated oven. Bake for 30 to 35 minutes, or until the pie crust is golden brown and cooked through.
11. Cool Down: Remove the pot pie from the oven and allow it to cool for 10 to 15 minutes before slicing and serving, so the filling sets slightly.

Notes

• You can substitute pre-made pie crusts with homemade ones for a more personalized texture and flavor.
• For a richer flavor, use seafood stock instead of chicken stock if available.
• Ensure the lobster meat is cooked and chopped prior to starting to streamline the cooking process.
• Cutting slits in the top crust is essential to prevent the pie from becoming soggy by allowing steam to escape.
• Letting the pie cool before serving helps the filling firm up for cleaner slices.

Keywords: Lobster pot pie, seafood pot pie, creamy lobster pie, seafood pie recipe, comfort food, pot pie crust