Description
This Lobster Pot Pie recipe combines tender chunks of fresh lobster meat with a creamy vegetable filling, all encased in a flaky, golden puff pastry crust. Perfect for an elegant yet comforting meal, it is easy to prepare and bakes to perfection in just under an hour.
Ingredients
Scale
Filling
- 1 lb fresh lobster meat
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 medium carrots, diced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Crust
- 1 sheet puff pastry, thawed
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the finely chopped onion, celery, and diced carrots. Sauté them for about 5-7 minutes until they soften and become fragrant.
- Add Lobster and Liquids: Add the fresh lobster meat to the skillet along with the heavy cream and low-sodium chicken broth. Let the mixture simmer gently for 5-10 minutes until it thickens slightly.
- Season: Stir in the chopped fresh thyme and parsley, then season with salt and pepper to taste. Adjust seasoning as needed based on preference.
- Assemble Pie: Grease a pie dish and line it with one sheet of the thawed puff pastry. Pour the lobster filling into the pastry-lined dish, spreading it evenly. Cover with the second sheet of puff pastry, seal the edges by pressing them together, and cut slits on top to allow steam to escape during baking.
- Bake: Place the assembled pot pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
- Serve: Remove the pot pie from the oven and allow it to cool for a few minutes before serving warm.
Notes
- Use fresh lobster meat for the best flavor and texture.
- Thaw puff pastry properly in the refrigerator to prevent it from becoming sticky and tearing.
- To make it ahead, prepare the filling and assemble the pie, then refrigerate before baking.
- You can substitute chicken broth with seafood stock for a richer seafood flavor.
- Make sure to cut enough slits on the top pastry to avoid sogginess from steam.
