Description
A decadent and creamy lobster pot pie featuring tender lobster meat simmered in a rich seafood sauce with vegetables, topped with flaky puff pastry and baked to golden perfection. This comforting American main course is perfect for seafood lovers seeking a satisfying and elegant meal.
Ingredients
Scale
Lobster Filling
- 1 1/2 pounds cooked lobster meat, chopped into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock (or chicken stock)
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
Pastry and Finish
- 1 sheet puff pastry (thawed if frozen)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) so it’s ready for baking the pot pie later.
- Cook Vegetables: In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the diced onion, celery, and carrot, cooking for about 5 minutes until they soften and become fragrant.
- Add Garlic and Make Roux: Stir in the minced garlic and cook another minute. Sprinkle the all-purpose flour over the veggies and cook for 1-2 minutes while stirring constantly to form a roux, which will thicken the sauce.
- Add Stock and Thicken Sauce: Slowly whisk in the seafood stock, making sure to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes so it slightly thickens into a smooth sauce.
- Finish Filling: Stir in the heavy cream, frozen peas, and fresh thyme leaves. Add the chopped lobster meat and cook for 2 more minutes to heat through. Season with salt and black pepper to taste, then remove from heat.
- Assemble Pot Pie: Spoon the lobster filling into individual ramekins or a baking dish. Roll out the thawed puff pastry slightly and cut pieces to fit over the tops of the dishes or ramekins. Cover the filling with the pastry, pressing edges to seal tightly.
- Apply Egg Wash and Cut Vent: Brush the puff pastry tops with the beaten egg wash (egg mixed with water) to ensure a glossy, golden crust. Use a knife to cut a small slit in the center of each pie top to allow steam to escape while baking.
- Bake: Place the filled pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
- Cool and Serve: Let the pot pies cool for a few minutes after removing them from the oven. This helps the filling set slightly for easier serving. Enjoy your warm, creamy lobster pot pie!
Notes
- You can substitute crab meat or shrimp instead of lobster for a delicious variation.
- For extra richness, add a splash of sherry or white wine to the sauce while cooking the filling.
- To save time, use store-bought cooked lobster meat or lobster tails.
- Make sure to allow the puff pastry to thaw properly if using frozen to ensure it puffs nicely.
- Use individual ramekins for elegant presentation or a large baking dish for a family-style pot pie.
Nutrition
- Serving Size: 1 individual pot pie
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 125mg
