Description
A heartwarming Lobster Pot Pie with tender lobster meat and a creamy, savory filling encased in flaky pie crust, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked lobster meat, chopped
- 1 cup heavy cream
- 1 cup chicken or seafood stock
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 pieces pie crusts
Instructions
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until they become fragrant.
- Add the diced carrots and celery to the skillet; cook until they soften, about 5 minutes.
- Next, stir in the frozen peas, fresh thyme, salt, pepper, lemon juice, heavy cream, and stock. Allow the mixture to simmer until it thickens slightly, about 7-10 minutes.
- Gently fold the chopped lobster meat into the mixture, ensuring it’s well coated, then remove the skillet from heat.
- Preheat your oven to 375°F (190°C).
- Line a baking dish with one pie crust, pouring the lobster filling in evenly. Cover with the second pie crust, sealing the edges by crimping them together.
- Brush the top with beaten egg, cut a few slits for steam vents, then place in the oven.
- Bake for 30-35 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.
Notes
Serve warm, garnished with fresh thyme or parsley. Pair with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg