Lobster Pot Pie Ultimate Seafood Recipe

Introduction

This Lobster Pot Pie is the ultimate seafood comfort dish, combining tender lobster meat with a creamy, savory filling wrapped in a flaky pie crust. It’s perfect for a special dinner or whenever you crave a cozy, indulgent meal.

Ingredients

• 1 pound fresh lobster meat, cooked and chopped
• 1 cup heavy cream
• 1 cup chicken stock or seafood stock
• 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
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 pre-made pie crusts
• 1 egg, beaten

Instructions

1. Step 1: Preheat your oven to 400°F (204°C) to prepare for even baking of the crust.
2. Step 2: Heat olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until the onion becomes translucent.
3. Step 3: Add the diced carrots and celery to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Step 4: Pour in the heavy cream and chicken or seafood stock, stirring to combine. Bring the mixture to a gentle simmer.
5. Step 5: Fold in the chopped lobster meat and frozen peas, then simmer for an additional 5 minutes to blend the flavors.
6. Step 6: Stir in the fresh thyme, lemon juice, salt, and black pepper. Mix thoroughly, then remove the skillet from heat.
7. Step 7: Fit one pie crust into a 9-inch pie dish, pressing gently to cover the base and sides evenly.
8. Step 8: Pour the lobster filling into the crust, then cover with the second pie crust. Seal the edges by crimping with a fork and cut a few vent slits on top to allow steam to escape.
9. Step 9: Brush the top crust with the beaten egg to achieve a beautifully golden finish.
10. Step 10: Bake the pot pie in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and crisp.
11. Step 11: Allow the pot pie to rest for 10 to 15 minutes before slicing to let the filling set and prevent spills.

Tips & Variations

• Make sure to properly seal and vent the pie crust to avoid sogginess and allow steam to escape during baking.
• You can substitute lobster with other seafood like crab or shrimp for a different twist.
• Add a splash of white wine to the cream and stock mixture for extra depth of flavor.
• For added texture, sprinkle some shredded cheese over the filling before topping with the second crust.

Storage

Store any leftover lobster pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain crust crispness. Avoid microwaving if possible, as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this pot pie?

Yes, frozen lobster meat can be used but ensure it is fully thawed and drained well before adding to the filling to prevent excess moisture.

What can I substitute for the pie crust if I want a lighter version?

You can use puff pastry for a lighter and flakier crust or make a topping with mashed potatoes for a seafood pot pie casserole-style dish.

Lobster Pot Pie Ultimate Seafood Recipe

Print Recipe

★★★★★

4.4 from 65 reviews

This luxurious Lobster Pot Pie recipe combines tender chunks of fresh lobster meat with a creamy blend of vegetables and herbs, all encased in a golden, flaky pie crust. Perfect for seafood lovers craving a comforting and elegant meal, this pot pie offers a rich and flavorful experience that’s ideal for special occasions or indulgent weeknight dinners.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American Seafood

Ingredients

Scale 1x2x3x

Seafood

• 1 pound fresh lobster meat, cooked and chopped

Dairy

• 1 cup heavy cream
• 1 egg, beaten (for brushing)

Stock

• 1 cup chicken stock or seafood stock

Vegetables and Aromatics

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas

Herbs and Seasoning

• 2 tablespoons fresh thyme, chopped
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Fats and Oils

• 1 tablespoon olive oil

Pastry

• 2 pre-made pie crusts

Instructions

1. Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the pot pie. This ensures that the pie crust will cook evenly and become perfectly golden.
2. Sauté onions and garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-5 minutes.
3. Cook vegetables: Add the diced carrots and celery to the skillet. Stir occasionally and cook for about 5 minutes until the vegetables start to soften but retain some texture.
4. Add liquids and simmer: Pour in 1 cup of heavy cream and 1 cup of chicken or seafood stock. Stir well and bring the mixture to a gentle simmer, allowing the flavors to meld.
5. Incorporate lobster and peas: Fold in the chopped lobster meat and 1 cup of frozen peas. Let the mixture simmer for another 5 minutes so the flavors blend thoroughly and the peas heat through.
6. Season the filling: Add 2 tablespoons of chopped fresh thyme, 1 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and then remove the skillet from the heat.
7. Prepare the pie crust: Fit one pre-made pie crust into a 9-inch pie dish, pressing gently to cover the base and sides evenly without air bubbles.
8. Fill the pie: Pour the savory lobster filling evenly into the prepared pie crust, spreading it out to fill the dish completely.
9. Cover and seal: Place the second pie crust over the filling. Seal the edges by crimping with a fork and cut several small vent slits in the top to allow steam to escape during baking.
10. Apply egg wash: Using a pastry brush, coat the top crust with the beaten egg. This step helps achieve a shiny, golden-brown finish once baked.
11. Bake the pot pie: Transfer the pie to the preheated oven and bake for 30 to 35 minutes, or until the crust turns a beautiful golden brown and the filling is bubbly.
12. Rest before serving: Remove the pot pie from the oven and let it rest for 10 to 15 minutes. This allows the filling to set for easier slicing and enhances the flavor.

Notes

• Ensure to properly seal and vent the pie crust to prevent sogginess and allow steam to escape.
• Use fresh lobster meat for optimal flavor; if unavailable, frozen cooked lobster can be substituted but may alter texture.
• Pre-made pie crusts save time but homemade crusts can add an extra layer of buttery flakiness.
• Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your stock.
• Letting the pie rest after baking enhances slicing and prevents filling from spilling out.
• Double-check ingredients for allergy information if serving to guests with dietary restrictions.

Keywords: lobster pot pie, seafood pot pie, lobster recipe, creamy lobster pie, seafood comfort food, pot pie with lobster