Description
This rich and comforting Lobster Pot Pie features tender lobster meat nestled in a creamy vegetable-filled sauce, encased in flaky puff pastry. Perfect for a special dinner, this recipe combines fresh seafood with classic pot pie elements to create an elegant yet hearty meal that serves 8.
Ingredients
Scale
Seafood
- 1 lb fresh lobster meat
Pastry
- 1 sheet puff pastry (thawed)
- 1 sheet puff pastry (for top layer)
Vegetables & Herbs
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 medium carrots, diced
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
Dairy
- 4 tbsp unsalted butter
- 1 cup heavy cream
Liquids & Seasoning
- 1 cup low-sodium chicken broth
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion, chopped celery, and diced carrots. Cook and stir occasionally until the vegetables are softened, about 5 to 7 minutes.
- Add Liquids and Lobster: To the skillet, add the fresh lobster meat, heavy cream, and low-sodium chicken broth. Stir well, then let the mixture simmer gently for 5 to 10 minutes until the sauce thickens slightly.
- Season the Filling: Stir in the chopped fresh thyme and parsley. Season with salt and pepper to taste, adjusting the flavors to your preference.
- Assemble the Pie: Grease a pie dish and line it with one sheet of thawed puff pastry. Pour the lobster and vegetable filling evenly into the pastry-lined dish. Cover the filling with another sheet of puff pastry, sealing the edges by pressing them together. Cut a few slits on the top pastry layer to allow steam to escape during baking.
- Bake: Place the assembled pot pie in the preheated oven and bake for 30 to 35 minutes, until the puff pastry is golden brown and crisp.
Notes
- Ensure lobster meat is fresh or properly thawed for best flavor and texture.
- Use low-sodium chicken broth to better control the saltiness of the filling.
- Let the pot pie cool slightly before serving to allow the filling to set and avoid burns.
- Additional vegetables like peas or mushrooms can be added for variation.
- Puff pastry can be replaced with pie crust if preferred, though the texture will differ.
