Creamy Lobster Pot Pie
A luxurious and comforting pot pie filled with succulent lobster meat, creamy sauce, and a flaky, golden crust. Perfect for special occasions or cozy family dinners.
Ingredients
Filling
- 1 lb lobster meat, cooked and chopped
- 1 cup heavy cream
- 1 cup chicken or seafood broth
- 1 cup frozen peas and carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp thyme
- 1 tsp parsley
- to taste Salt and pepper
- 1 pie crust store-bought or homemade
- 1 egg for egg wash
Instructions
Preparation
- Start by gathering all your ingredients. Cook and chop the lobster meat if not already prepared. Dice the onion and mince the garlic.
Cooking the Base
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and minced garlic. Sauté for about 3–4 minutes until the onions are translucent and the garlic is fragrant.
Thickening the Base
- Stir in 2 tablespoons of all-purpose flour, mixing continually to combine. Cook for an additional minute.
Adding Cream and Broth
- Slowly pour in 1 cup of heavy cream and 1 cup of chicken or seafood broth. Whisk continuously as you add to prevent lumps. Cook until the mixture simmers and thickens, about 5–7 minutes.
Incorporating Lobster and Vegetables
- Fold in the lobster meat, frozen peas and carrots, thyme, parsley, salt, and pepper. Let it simmer for 3–4 minutes.
Preparing for Baking
- Pour the filling into a pie dish lined with the pie crust.
Covering and Sealing
- Roll out another pie crust to cover the filling. Seal the edges and cut slits in the top to allow steam to escape.
Egg Wash for a Golden Finish
- Beat the egg and brush it onto the top crust.
Baking the Pie
- Preheat your oven to 375°F (190°C) and bake the pie for 25–30 minutes until the crust is golden brown.
Cooling Before Serving
- Let the pie cool for about 10 minutes before serving.
Notes
Ensure lobster is just warmed in the filling to avoid toughness. Allow sufficient cooling time for easier slicing.