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Lobster Pot Pie Ultimate Seafood Recipe

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★★★★★

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.

Ingredients

Scale

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

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