Lobster Pot Pie Ultimate Seafood Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the pie: Pour the savory lobster filling evenly into the prepared pie crust, spreading it out to fill the dish completely.
- 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.
- 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.
- 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.
- 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
