Description
This Lobster Pot Pie recipe combines tender lobster meat with a creamy vegetable filling, all encased in a flaky puff pastry crust. Perfect for a cozy dinner, this luxurious dish balances rich flavors and textures, making it an impressive yet approachable seafood pie.
Ingredients
Scale
Seafood
- 1 lb fresh lobster meat
Vegetables
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 medium carrots, diced
Dairy
- 4 tbsp unsalted butter
- 1 cup heavy cream
Liquids & Broth
- 1 cup low-sodium chicken broth
Herbs & Seasonings
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Baking
- 1 sheet puff pastry (thawed)
- 1 additional sheet puff pastry (for top layer)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the filling.
- Sauté vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion, celery, and diced carrots. Cook for 5-7 minutes until the vegetables soften and become fragrant.
- Add lobster and liquids: Stir in the fresh lobster meat, heavy cream, and low-sodium chicken broth. Let the mixture simmer gently for 5-10 minutes until the sauce thickens slightly, stirring occasionally to prevent sticking.
- Season the filling: Mix in the chopped fresh thyme, parsley, and season with salt and pepper. Taste the filling and adjust seasoning as needed.
- Assemble the pot pie: Grease a pie dish and line it with one sheet of thawed puff pastry. Pour the lobster filling evenly over the pastry base. Cover with the second sheet of puff pastry, sealing the edges firmly. Cut small 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.
Notes
- Make sure the puff pastry is thawed but still cold to ensure optimal flakiness when baked.
- You can use cooked lobster meat or lobster tails, just be sure to chop them into bite-sized pieces.
- For a richer flavor, add a teaspoon of Dijon mustard to the filling before assembling.
- Allow the pot pie to rest for 5 minutes after baking before serving to let the filling set slightly.
- Substitute chicken broth with seafood stock or vegetable broth for varied flavor profiles.
