Lobster Pot Pie
A rich and creamy lobster pot pie with a flaky crust.
Ingredients
Main Ingredients
- 1 lb fresh lobster meat, cooked and chopped
- 1 cup heavy cream
- 1 cup chicken or seafood stock
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Crust
- 2 pre-made pie crusts (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large pan over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add lobster meat, heavy cream, stock, thyme, lemon juice, salt, and pepper. Stir to combine and simmer for 5 minutes.
- Add peas and cook for another 2 minutes. Remove from heat.
- Roll out one pie crust and place it in a pie dish. Pour the lobster mixture into the crust.
- Cover with the second pie crust. Seal the edges and cut slits in the top. Brush with beaten egg.
- Bake for 30 minutes, or until the crust is golden brown.
Notes
Let the pie cool for 10 minutes before serving.