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Lobster Pot Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/lobster-pot-pie-recipe/