A comforting and delicious Lobster Pot Pie filled with tender lobster meat and a creamy vegetable filling, all encased in a flaky pie crust.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1/2 cup frozen peas
1/2 cup corn kernels
1/4 cup all-purpose flour
2 cups seafood stock
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1 pound cooked lobster meat, chopped
1 pre-made pie crust (9-inch)
1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, carrots, and celery. Cook for an additional 5-7 minutes until the vegetables are tender.
Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the seafood stock and heavy cream, stirring continuously until the mixture thickens, about 5 minutes.
Add the Worcestershire sauce, Old Bay seasoning, salt, and pepper. Stir in the lobster meat, peas, and corn. Remove from heat and let cool slightly.
Pour the lobster filling into the pie crust, spreading it evenly. Cover with the top crust, sealing the edges by crimping with a fork. Cut a few slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for about 10 minutes before serving.
Notes
For a richer flavor, add a splash of sherry or white wine to the filling before thickening.
You can substitute the lobster with shrimp or crab for a different seafood experience.