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Lobster Pot Pie Recipe

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★★★★★

4.5 from 131 reviews

This classic Lobster Pot Pie features tender chunks of fresh lobster meat combined with a creamy vegetable filling, all encased in a golden, flaky pie crust. Perfectly seasoned with thyme and a touch of lemon, this savory dish offers a rich and comforting meal ideal for special occasions or an indulgent dinner.

Ingredients

Scale

Seafood

  • 1 lb fresh lobster meat, cooked and chopped

Dairy and Stock

  • 1 cup heavy cream
  • 1 cup chicken or seafood stock
  • 1 egg, beaten (for egg wash)

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas

Herbs and Seasonings

  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Others

  • 1 tablespoon olive oil
  • 2 pre-made pie crusts (or homemade if preferred)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s hot enough by the time the pie is ready to bake.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant.
  3. Add Vegetables: Stir in the diced carrots and celery, cooking for about 5 minutes until they begin to soften but still retain some crunch.
  4. Make the Filling: Pour in the heavy cream and chicken or seafood stock to the skillet. Bring the mixture to a gentle simmer, allowing it to slightly thicken.
  5. Incorporate Lobster and Peas: Add the chopped lobster meat and frozen peas to the simmering filling. Stir thoroughly and let it cook for another 5 minutes to meld the flavors together.
  6. Season: Sprinkle in the chopped fresh thyme, lemon juice, salt, and black pepper. Mix well to combine all ingredients evenly, then remove the skillet from heat.
  7. Prepare the Crust: Roll out one pie crust and carefully fit it into a 9-inch pie dish. Pour the lobster filling into the crust, spreading it out evenly.
  8. Top with Crust: Place the second pie crust over the lobster filling. Seal the edges by crimping them with a fork, then cut several slits in the top crust to allow steam to escape while baking.
  9. Egg Wash: Brush the top crust with the beaten egg to create a beautiful golden finish after baking.
  10. Bake: Place the pie into the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crispy.
  11. Cool Down: Remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving. This resting time helps the filling set for clean slices.

Notes

  • Make sure the lobster meat is cooked before adding to the filling to prevent overcooking.
  • You can substitute chicken or seafood stock based on your preference; seafood stock will add more depth to the flavor.
  • If you prefer a thicker filling, allow the cream and stock mixture to reduce a bit longer before adding lobster.
  • For homemade pie crust, chilling the dough well before rolling improves flakiness.
  • The egg wash can be replaced with milk or cream if you want a lighter crust color.

Keywords: lobster pot pie, seafood pot pie, creamy lobster pie, comfort food, seafood pie, dinner recipe, baking lobster

Find it online: https://cookwithlea.com/lobster-pot-pie-recipe/