Lobster Pot Pie
Lobster pot pie is a wonderful seafood twist on a classic comfort food, featuring rich lobster meat in a creamy filling, all wrapped in a flaky crust.
Ingredients
Main Ingredients
- 1 lb fresh lobster meat, cooked and chopped Use fresh if possible, or frozen as a substitute.
- 1 cup frozen peas and carrots Frozen peas and carrots mixture.
- 1 cup corn Canned or frozen corn can be used.
- 1/2 cup chopped onion Yellow or white onions work well.
- 2 cloves garlic, minced Fresh garlic adds flavor.
- 1/2 cup butter Unsalted butter is recommended.
- 1/2 cup all-purpose flour For thickening the filling.
- 2 cups chicken or seafood broth Choose a low-sodium type if desired.
- 1 cup heavy cream For a rich, creamy filling.
- 1 teaspoon Old Bay seasoning Adds a classic seafood flavor.
- to taste Salt and pepper Adjust according to preference.
- 1 refrigerated pie crust or puff pastry Store-bought for convenience.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the onions and garlic, cooking until softened.
- Stir in the flour and cook for 1 minute. Gradually whisk in the broth and cream, bringing it to a simmer.
- Add the lobster, peas and carrots, corn, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Pour the filling into a pie dish. Top with the pie crust or puff pastry, sealing the edges.
- Cut slits in the crust for steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Notes
Serve hot with a simple green salad or crusty bread. Wine or sparkling water pairs well. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.