Irresistible Creamy Lobster Pot Pie
This lobster pot pie combines tender lobster meat with a rich and creamy filling, enveloped in a flaky crust, making it the perfect comfort food for any occasion.
Ingrédients
Main Ingredients
- 1 lb lobster meat, cooked and chopped
- 1 cup heavy cream can substitute with coconut cream for dairy-free
- 1 cup chicken or seafood broth use seafood broth for added flavor
- 1 cup frozen peas and carrots can use fresh vegetables as well
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour can substitute with gluten-free 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
- Gather all necessary ingredients.
- If lobster isn't cooked yet, ensure it's cooked and chopped into bite-sized pieces. Dice onion finely and mince garlic.
Cooking
- In a large skillet, melt butter over medium heat.
- Add diced onions and minced garlic; sauté for 3–4 minutes until onions are translucent.
- Stir in flour, mixing continually for 1 minute.
- Slowly pour in heavy cream and broth while whisking continuously; allow to cook until it simmers and thickens for about 5–7 minutes.
- Fold in cooked lobster meat, peas, carrots, thyme, parsley, salt, and pepper; simmer for 3–4 minutes.
Assembly
- Pour the filling into a pie dish lined with pie crust.
- Cover with another pie crust and seal edges. Cut slits in the top crust for steam to escape.
- Brush top crust with egg wash.
Baking
- Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until golden brown and bubbling.
Notes
For enhanced flavor, add a splash of white wine to the filling or sprinkle with nutmeg before serving. This dish can be made ahead of time by preparing the filling and assembling the pie when ready to bake.