Lobster Pot Pie Ultimate Seafood Recipe

Introduction

Indulge in a rich, savory lobster pot pie that combines tender lobster meat with fresh vegetables in a creamy sauce, all encased in a golden, flaky crust. This dish is a luxurious twist on a classic comfort food, perfect for special dinners or family gatherings.

Ingredients

• 1 pound fresh lobster meat, cooked and chopped
• 1 cup heavy cream
• 1 cup chicken stock or seafood stock
• 1 tablespoon olive oil
• 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
• 2 pre-made pie crusts
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat your oven to 400°F (204°C) to ensure even baking of the pot pie crust.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing gently for about 8 minutes until the onion softens and becomes fragrant without browning.
3. Step 3: Add diced carrots and celery to the skillet. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften but do not brown.
4. Step 4: Pour in the heavy cream and chicken or seafood stock, scraping the bottom of the skillet to lift any flavorful bits. Bring the mixture to a gentle simmer without boiling.
5. Step 5: Stir in the chopped lobster meat and frozen peas. Simmer gently for 5 minutes to meld the flavors and warm the lobster without overcooking.
6. Step 6: Season the filling with chopped fresh thyme, lemon juice, salt, and black pepper. Mix well and remove from heat.
7. Step 7: Roll out one pie crust and fit it into a 9-inch pie dish, pressing gently to remove any air bubbles and trimming excess dough.
8. Step 8: Spoon the lobster filling evenly into the prepared crust.
9. Step 9: Cover with the second pie crust, pinching or crimping the edges with a fork to seal securely. Cut three to four small vent slits in the top crust to allow steam to escape.
10. Step 10: Brush the top crust generously with beaten egg to create a glossy, golden finish.
11. Step 11: Bake the pie in the preheated oven for 30 to 35 minutes, rotating halfway through, until the crust is deep golden and crisp.
12. Step 12: Remove from the oven and allow the pie to cool on a rack for 10 to 15 minutes before slicing and serving to let the filling set.

Tips & Variations

• Sauté the aromatics slowly over medium heat to develop deep flavor without browning.
• For an ultra-flaky crust, brush with extra cold cream in addition to the egg wash before baking.
• If lobster is unavailable, substitute with cooked shrimp or scallops for a similar seafood experience.
• Vegetarians can replace lobster with king oyster mushrooms and use vegetable stock.
• To avoid a soggy bottom crust, consider pre-baking the bottom crust for a few minutes before filling.
• Swap fresh peas and carrots for sweet corn and tarragon in late summer, or add diced winter squash for an autumnal twist.

Storage

Allow leftover pot pie to cool completely before transferring slices to airtight containers. Refrigerate for up to three days. For longer storage, wrap unbaked pies tightly in plastic and foil, then freeze for up to three months. When baking from frozen, add 15 to 20 minutes to the baking time, brushing with egg wash before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of lobster works best?

Fresh, cooked lobster meat from claws or tails offers the best texture and flavor. Frozen lobster can be used if fresh is not available.

Can I use homemade pie crust?

Absolutely! Homemade crust adds a buttery, flaky texture, but store-bought crusts are a convenient and tasty alternative.

Lobster Pot Pie Ultimate Seafood Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

Indulge in a rich and savory lobster pot pie featuring tender lobster meat, fresh vegetables, and a creamy sauce, all encased in a golden, flaky pie crust. This luxurious seafood dish combines classic pot pie flavors with high-quality ingredients, perfect for a special dinner or family gathering.

• Author: lea
• Prep Time: 14 minutes
• Cook Time: 35 minutes
• Total Time: 49 minutes
• Yield: 6 Portions 1x
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 1 pound fresh lobster meat, cooked and chopped

Dairy

• 1 cup heavy cream (at least 36% milkfat)

Stock

• 1 cup chicken stock or seafood stock (homemade or low-sodium)

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 Seasoning

• 2 tablespoons fresh thyme, chopped
• 1 teaspoon lemon juice (freshly squeezed)
• 1 teaspoon salt (kosher or sea salt)
• 1/2 teaspoon black pepper (freshly ground)

Fats and Oils

• 1 tablespoon olive oil (mild extra virgin)

Pastry

• 2 pre-made pie crusts (or homemade)

Finishing

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (204°C) to ensure even baking of the pot pie crust.
2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking gently for about 8 minutes until the onions are soft and fragrant but not browned. Stir frequently to avoid burning.
3. Soften the Vegetables: Add the diced carrots and celery to the skillet with the aromatics. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to become tender without charring.
4. Make the Filling Base: Pour in the heavy cream and chicken or seafood stock. Use a spatula to scrape any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, but do not boil to prevent cream separation.
5. Add Lobster and Peas: Fold in the chopped lobster meat and frozen peas. Simmer gently for 5 minutes to meld flavors and warm the lobster without overcooking.
6. Season the Filling: Stir in the chopped fresh thyme, lemon juice, salt, and black pepper. Mix thoroughly and then remove the pan from heat.
7. Line the Pie Dish: Roll out one pie crust and fit it into a 9-inch pie dish. Press gently to eliminate any air bubbles and trim any excess dough.
8. Fill the Pie: Spoon the lobster filling evenly into the lined pie crust, spreading it out for balanced servings.
9. Top and Seal: Place the second pie crust over the filling. Crimp the edges securely with a fork to seal and cut 3-4 small vents on top for steam to escape.
10. Add Egg Wash: Brush the top crust generously with the beaten egg to achieve a deeply golden and glossy finish.
11. Bake to Golden Brown: Bake in the preheated oven for 30 to 35 minutes. Rotate the pie halfway through to ensure even browning and look for a golden, crisp crust.
12. Let Cool Before Slicing: Remove the pie from the oven and place it on a wire rack to cool for 10 to 15 minutes. This allows the filling to set for neat slices.

Notes

• Properly seal and vent the pie crust to avoid soggy bottoms and allow steam to escape during baking.
• Use fresh lobster meat from claws or tails for the best texture and flavor; frozen can be substituted if necessary.
• This pot pie freezes well before baking; prepare fully then freeze wrapped in plastic and foil up to three months.
• To cook from frozen, bake at 400°F adding 15-20 minutes to the cooking time and brush with egg wash before baking.
• Substitute shrimp, scallops, or king oyster mushrooms with vegetable stock for alternate versions.
• Let the pie cool undisturbed before slicing to maintain the structure of each portion.
• Sauté aromatics slowly for maximum flavor development, avoiding browning for a delicate taste base.

Keywords: lobster pot pie, seafood pie, baked seafood, lobster recipe, pot pie, American seafood, creamy lobster dish, dinner pie