Description
A comforting Lobster Pot Pie filled with succulent lobster meat and vibrant vegetables, enveloped in a flaky crust.
Ingredients
Scale
- 2 cups Lobster Meat (Fresh, cooked)
- 1 cup Heavy Cream
- 1 cup Chicken or Seafood Stock
- 1 medium Onion (Diced)
- 2 cloves Garlic (Minced)
- 2 medium Carrots (Diced)
- 2 stalks Celery (Diced)
- 1 cup Frozen Peas (No prep needed)
- 2 teaspoons Fresh Thyme
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil (For sautéing)
- 2 ready-made Pre-made Pie Crusts
- 1 large Egg (Beaten for brushing)
Instructions
- Preheat your Oven: Set your oven to 400°F (200°C).
- Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Sauté the diced onions and minced garlic until soft and fragrant, about 3 to 5 minutes.
- Add Veggies: Stir in the diced carrots and celery. Sauté for an additional 5 minutes until they start to soften.
- Incorporate Lobster and Cream: Carefully fold in the lobster meat, heavy cream, stock, and frozen peas. Add thyme, lemon juice, salt, and pepper. Simmer for about 3–4 minutes.
- Prepare the Crust: Roll out one pie crust and fit it into your pie dish. Pour the filling into the crust.
- Top with Crust: Lay the second crust over the filling, pinch edges to seal, and make slits to allow steam to escape.
- Egg Wash: Brush the top crust with the beaten egg.
- Bake: Place in the preheated oven and bake for 25–30 minutes until golden brown.
- Cool and Serve: Allow to cool for 10 minutes before slicing.
Notes
Make-ahead tips: Prepare the filling the day before and store it in the fridge. On serving day, just assemble and bake! Customize vegetables according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg