Lobster Pot Pie Ultimate (Print-Friendly Version)
Flaky crust surrounds tender lobster in a creamy sauce, creating a seafood comfort dish that's both hearty and elegant.
# Ingredients:
→ Filling
01 -
480 ml cooked lobster meat, chopped
02 -
240 ml heavy cream
03 -
240 ml chicken or seafood broth
04 -
65 g frozen peas
05 -
65 g carrots, diced
06 -
65 g celery, diced
07 -
65 g onion, diced
08 -
45 g unsalted butter
09 -
24 g all-purpose flour
10 -
15 ml fresh parsley, chopped
11 -
2.5 ml dried thyme
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ Crust & Finish
14 -
2 rounds pie crust (store-bought or homemade)
15 -
1 egg, beaten
# Steps:
01 -
Preheat the oven to 200°C.
02 -
In a large skillet, melt the butter over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, approximately 5–7 minutes.
03 -
Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to form a roux without browning.
04 -
Gradually whisk in the heavy cream followed by the broth. Continue stirring until the mixture thickens, about 3–5 minutes.
05 -
Remove skillet from heat. Fold in chopped lobster meat, peas, chopped parsley, thyme, salt, and black pepper. Mix until evenly incorporated.
06 -
Line a pie dish with one round of pie crust. Evenly spread the lobster filling into the prepared crust.
07 -
Place the second crust over the filling, sealing the edges by crimping, and cut steam vents in the top.
08 -
Brush the top of the pie crust lightly with the beaten egg for a glossy, golden finish.
09 -
Transfer the pie to the preheated oven and bake for 30–40 minutes, or until the crust is deeply golden and crisp.
10 -
Remove the pot pie from the oven and allow it to cool for 10 minutes before slicing and serving.
# Notes & Tips:
01 -
For optimal flavor, use freshly cooked lobster and do not rush the roux for a rich, smooth sauce.
02 -
The filling can be made a day in advance and refrigerated; assemble the pie just before baking.
03 -
Customise seasoning by experimenting with tarragon or dill for an aromatic twist.
04 -
If freezing, wrap the unbaked assembled pie tightly and bake directly from frozen, adjusting baking time as needed.