Lobster Pot Pie: An Ultimate Seafood Lover’s Delight Recipe
Introduction
Lobster Pot Pie is a decadent and comforting dish perfect for seafood lovers seeking a rich, flavorful meal. This recipe combines tender lobster meat with creamy vegetables wrapped in a golden, flaky crust. It’s an impressive yet approachable dish that makes any occasion special.
Ingredients
- 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
- 2 pre-made pie crusts (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a large skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic until the onion becomes translucent.
- Step 3: Stir in the diced carrots and celery. Cook for about 5 minutes until they begin to soften.
- Step 4: Pour in the heavy cream and chicken or seafood stock, then bring to a gentle simmer.
- Step 5: Add the chopped lobster meat and frozen peas. Stir well and let the mixture simmer for another 5 minutes.
- Step 6: Season the filling with fresh thyme, lemon juice, salt, and black pepper. Mix thoroughly, then remove from heat.
- Step 7: Roll out one pie crust and fit it into a 9-inch pie dish. Pour the lobster filling evenly inside.
- Step 8: Place the second pie crust over the filling. Seal the edges by crimping with a fork and cut slits on top to allow steam to escape.
- Step 9: Brush the top crust with the beaten egg to give a golden, glossy finish.
- Step 10: Bake the pie in the preheated oven for 30-35 minutes, until the crust is golden brown and crisp.
- Step 11: Remove from the oven and let the pie cool for 10-15 minutes before serving.
Tips & Variations
- Use homemade pie crust for extra flakiness and flavor if you have time.
- For a richer filling, substitute half the stock with white wine.
- Add a handful of chopped fresh parsley or dill for a bright herbal note.
- If fresh lobster isn’t available, high-quality frozen lobster meat can be used.
Storage
Store any leftover lobster pot pie covered in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 15-20 minutes to maintain a crisp crust. Avoid microwaving as it can make the crust soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling in advance?
Yes, you can make the lobster filling a day ahead and keep it refrigerated. Assemble and bake the pie before serving for best freshness.
What can I substitute if I don’t have heavy cream?
You can use half-and-half or full-fat coconut milk as alternatives, though the texture will be slightly different but still delicious.
PrintLobster Pot Pie: An Ultimate Seafood Lover’s Delight Recipe
This Lobster Pot Pie is a decadent seafood dish perfect for seafood lovers craving a rich, comforting meal. Made with tender lobster meat, sautéed vegetables, and a creamy filling encased in a flaky golden crust, this recipe combines the elegance of lobster with the homely charm of a classic pot pie. Ideal for special occasions or a luxurious weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Filling Ingredients
- 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 & Finishing
- 2 pre-made pie crusts (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get ready for baking the pie.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent and fragrant.
- Add Vegetables: Stir in diced carrots and celery. Cook for about 5 minutes until the vegetables start to soften but still retain some bite.
- Make the Filling: Pour in the heavy cream and chicken or seafood stock, bringing the mixture to a gentle simmer to combine flavors and slightly thicken.
- Incorporate Lobster and Peas: Add the chopped lobster meat and frozen peas. Stir well and let the filling simmer for 5 more minutes to blend the ingredients fully.
- Season: Add fresh chopped thyme, lemon juice, salt, and black pepper. Stir thoroughly and remove the skillet from heat.
- Prepare the Crust: Roll out one pie crust and fit it into a 9-inch pie dish, pressing gently along the edges.
- Fill the Pie: Pour the lobster filling evenly into the crust-lined dish.
- Top with Crust: Place the second pie crust over the top of the filling. Seal the edges by crimping them with a fork and cut small slits on the top to allow steam to escape while baking.
- Egg Wash: Brush the top crust with the beaten egg to achieve a shiny golden finish after baking.
- Bake: Bake the pie in the preheated oven for 30-35 minutes or until the crust is beautifully golden brown and cooked through.
- Cool Down: Remove the pie from the oven and let it rest for 10-15 minutes before slicing and serving to allow the filling to set.
Notes
- Use cooked lobster meat, either fresh or pre-cooked, to save time and ensure even cooking.
- If preferred, homemade pie crust can be used instead of pre-made ones.
- Cut slits in the top crust to prevent the pie from becoming soggy by letting steam escape.
- Letting the pie rest before serving helps the filling to firm up, resulting in cleaner slices.
- For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free pie crust.
Keywords: lobster pot pie, seafood pot pie, lobster recipe, seafood pie, creamy lobster pot pie
