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Lobster Pot Pie

A sumptuous lobster pot pie featuring a flaky crust encasing a creamy filling brimming with succulent lobster meat and vibrant vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh lobster meat, cooked and chopped
  • 1 cup heavy cream
  • 1 cup chicken stock or seafood stock
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 pre-made pie crusts
  • 1 egg beaten for brushing

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
  3. Add the diced carrots and celery. Continue cooking for about 5 minutes, stirring occasionally.
  4. Pour in the heavy cream and chicken or seafood stock. Stir to combine and let simmer.
  5. Fold in the chopped lobster meat and frozen peas. Simmer for an additional 5 minutes.
  6. Add thyme, lemon juice, salt, and pepper. Mix thoroughly and remove from heat.
  7. Press one pie crust into a 9-inch pie dish.
  8. Pour the lobster filling into the crust. Cover with the second pie crust, crimp edges, and make vent slits.
  9. Brush the top crust with the beaten egg.
Baking
  1. Place the pie in the oven and bake for 30 to 35 minutes, or until the crust is golden brown.
  2. Allow to rest for 10 to 15 minutes before slicing.

Notes

For extra flavor, mix chicken and seafood stock. You may add shrimp or scallops, or substitute vegetables like zucchini or corn. Garnish with fresh herbs or lemon-infused olive oil if desired.