Print

Lobster Pot Pie: An Incredible Ultimate Recipe for Seafood Lovers

Lobster Pot Pie: An Incredible Ultimate Recipe for Seafood Lovers
Print Recipe

★★★★★

5 from 22 reviews

This Lobster Pot Pie is a decadent seafood dish that combines tender chunks of fresh lobster with a creamy vegetable filling, all encased in a flaky golden pie crust. Perfect for seafood lovers looking for a comforting yet elegant meal that impresses at any dinner gathering.

Ingredients

Scale

Filling

  • 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

Pie Crust & Finish

  • 2 pre-made pie crusts (or homemade if preferred)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pie.
  2. Sauté Aromatics: In a large skillet over medium heat, add olive oil. Sauté the onion and garlic until the onion becomes translucent, releasing their flavors.
  3. Add Vegetables: Stir in the diced carrots and celery. Cook for about 5 minutes until they soften slightly, which builds the base of the filling’s flavor.
  4. Make the Filling: Pour in the heavy cream and chicken or seafood stock. Bring the mixture to a gentle simmer to meld the creaminess and broth flavors.
  5. Incorporate Lobster and Peas: Add the cooked lobster meat and frozen peas to the skillet. Stir well and let it simmer for another 5 minutes to warm through and combine flavors.
  6. Season: Add fresh thyme, lemon juice, salt, and black pepper to taste. Mix thoroughly, then remove the filling from heat.
  7. Prepare the Crust: Roll out one pre-made pie crust and fit it neatly into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Pour in the lobster filling, spreading it out smoothly.
  8. Top with Crust: Place the second pie crust over the filling. Seal the edges by crimping them with a fork to lock in the filling, then cut several small slits in the top crust to allow steam to escape during baking.
  9. Egg Wash: Brush the top crust with the beaten egg carefully to achieve a shiny, golden-brown finish after baking.
  10. Bake: Transfer the assembled pie to the preheated oven and bake for 30-35 minutes, or until the crust turns beautifully golden and crisp.
  11. Cool Down: Once baked, remove the pie from the oven and let it cool for 10-15 minutes. This allows the filling to set slightly for easier slicing and serving.

Notes

  • Use fresh lobster meat for the best flavor; canned or frozen lobster may alter the texture and taste.
  • For a richer pie, substitute heavy cream with half-and-half, but the filling will be less thick.
  • You can make your own pie crust if preferred; chill it thoroughly before using to ensure flakiness.
  • Adding a splash of sherry or white wine to the filling can deepen the flavor profile.
  • Make sure to vent the top crust to prevent the pie from becoming soggy inside.
  • Leftovers can be stored in the refrigerator for 2 days and reheated gently in the oven to preserve texture.

Nutrition

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

Find it online: https://leofoster.com/lobster-pot-pie-an-incredible-ultimate-recipe-for-seafood-lovers/