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Lobster Pot Pie Recipe

Lobster Pot Pie Recipe
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★★★★★

4.8 from 15 reviews

Lobster Pot Pie is a rich, comforting dish featuring tender lobster meat enveloped in a creamy, herb-infused filling with vegetables, all encased in a flaky golden pie crust. Perfect for impressing guests or indulging in a cozy meal, this recipe blends luxurious seafood with classic pot pie flavors.

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 Aromatics

  • 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

Seasonings and Fats

  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Pastry

  • 2 pre-made pie crusts (or homemade if preferred)

Instructions

  1. Preheat the Oven: Begin by setting your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pie later.
  2. Sauté Aromatics: In a large skillet over medium heat, warm the olive oil and cook the diced onion and minced garlic until the onion is translucent and fragrant, about 3-4 minutes.
  3. Add Vegetables: Stir in the diced carrots and celery into the skillet, cooking for 5 minutes until they start to soften, which adds texture and flavor to your filling.
  4. Make the Filling: Pour in the heavy cream and chicken or seafood stock, then bring the mixture to a gentle simmer to meld the flavors and slightly thicken the sauce.
  5. Incorporate Lobster and Peas: Add the chopped lobster meat and frozen peas, stirring well to combine. Let it simmer for an additional 5 minutes to warm through and blend flavors.
  6. Season: Add the fresh thyme, lemon juice, salt, and black pepper, mixing thoroughly. Remove the skillet from the heat once the filling is well combined.
  7. Prepare the Crust: Roll out one pie crust and carefully fit it into a 9-inch pie dish, pressing evenly to cover the bottom and sides. Pour in the prepared lobster filling and spread it evenly.
  8. Top with Crust: Place the second pie crust over the filled pie dish. Seal the edges by crimping them with a fork to prevent leakage. Cut several slits in the top crust to allow steam to escape during baking.
  9. Egg Wash: Brush the top crust with the beaten egg to achieve a shiny, golden brown finish after baking.
  10. Bake: Put the pie in the preheated oven and bake for 30 to 35 minutes, until the crust is beautifully golden and crisp.
  11. Cool Down: Remove the pie from the oven and allow it to cool for 10 to 15 minutes to set the filling and make slicing easier before serving.

Notes

  • Use fresh or high-quality cooked lobster meat for the best flavor and texture.
  • For a richer flavor, homemade seafood stock can be used instead of chicken stock.
  • Be sure to let the pie cool slightly before slicing to prevent the filling from spilling out.
  • Frozen peas add a pop of color and sweetness but can be omitted or substituted with other veggies like green beans if desired.
  • Egg wash can be replaced with milk or cream for a lighter finish if preferred.

Nutrition

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

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