Lobster Pot Pie (Print Version)
# Ingredients:
→ Seafood
01 -
1 pound fresh lobster meat, cooked and chopped
→ Dairy
02 -
1 cup heavy cream
03 -
2 tablespoons unsalted butter
04 -
1 egg (for egg wash)
→ Vegetables
05 -
1 onion, chopped
06 -
2 carrots, diced
07 -
2 celery stalks, diced
08 -
1 cup frozen peas
→ Herbs & Seasonings
09 -
1 teaspoon fresh thyme, chopped
10 -
1 teaspoon fresh parsley, chopped
11 -
1 teaspoon lemon juice
12 -
Salt and pepper to taste
→ Pantry Items
13 -
1 tablespoon all-purpose flour
14 -
1 sheet of puff pastry or pie dough
# Instructions:
01 -
Preheat your oven to 200°C (400°F).
02 -
In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté until soft, about 5-7 minutes.
03 -
Stir in the flour and cook for another minute. Gradually whisk in the heavy cream until the mixture is smooth and thickened.
04 -
Fold in the chopped lobster meat, peas, thyme, parsley, lemon juice, salt, and pepper. Remove from heat and let it cool slightly.
05 -
On a lightly floured surface, roll out the puff pastry or pie dough to fit your baking dish. Press it gently into the dish.
06 -
Pour the lobster filling into the baking dish, spreading it evenly.
07 -
Place the rolled-out pastry over the filling, sealing the edges. Cut slits for steam to escape and brush with beaten egg for a golden finish.
08 -
Place in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown.
09 -
Remove the pie from the oven and let it cool for about 10 minutes before serving.
10 -
Slice and serve warm.
# Notes:
01 -
This elegant dish combines tender lobster with a rich, creamy sauce under a flaky pastry crust.