Why You’ll Love This Recipe
This lobster pot pie recipe is a game-changer for seafood lovers. Not only is it easy to make, but it also brings together the indulgent flavors of lobster and creamy sauce in a way that feels elegant yet cozy. Whether you’re hosting a dinner party or just treating yourself to something special, this dish is sure to impress. The combination of sautéed vegetables, lobster, and fresh herbs inside a buttery, flaky pie crust makes each bite a little slice of heaven. Plus, it’s relatively quick to prepare, so you can enjoy this gourmet meal without spending hours in the kitchen.
Ingredients
- 2 cups cooked lobster meat, chopped
- 1 cup heavy cream
- 1 cup chicken or seafood broth
- ½ cup frozen peas
- ½ cup carrots, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon thyme
- Salt and pepper, to taste
- 1 store-bought pie crust (or homemade)
- 1 egg, beaten (for egg wash)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook until they soften, about 5-7 minutes.
- Make Roux: Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1 minute to create a roux.
- Add Liquid: Gradually whisk in the heavy cream and broth. Continue stirring until the mixture thickens, about 3-5 minutes.
- Add Lobster and Seasoning: Remove from heat and stir in the chopped lobster, peas, parsley, thyme, salt, and pepper. Mix until well combined.
- Fill the Pie Crust: Pour the lobster mixture into a pie dish lined with your pie crust. Spread it evenly.
- Cover with Pie Crust: Roll out the second pie crust and place it over the filling. Pinch the edges to seal and cut a few slits in the top to allow steam to escape.
- Apply Egg Wash: Brush the top crust with the beaten egg for a golden finish.
- Bake: Place the pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and flaky.
- Cool: Remove the pie from the oven and let it cool for 10 minutes before serving.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
- Servings: 4-6 servings
Variations
- Vegetarian Version: Swap out the lobster for a mix of mushrooms and other hearty vegetables like zucchini, sweet potatoes, and spinach for a delicious vegetarian pot pie.
- Different Proteins: You can substitute the lobster with other seafood like shrimp, scallops, or crab for a different flavor profile. Alternatively, you could use chicken or turkey for a non-seafood option.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy twist.
- Herb Options: If you don’t have thyme, try using dill, tarragon, or even rosemary to change the flavor of the filling.
Storage/Reheating
- Storage: If you have leftovers, let the lobster pot pie cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 2-3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also microwave individual slices, though the crust may not stay as crispy.
FAQs
1. Can I make lobster pot pie ahead of time?
Yes, you can prepare the filling and assemble the pie ahead of time. Just store it in the fridge unbaked, and then bake it when you’re ready to serve.
2. How can I tell when the lobster pot pie is done?
The pie is done when the crust is golden brown and flaky, and the filling is bubbling around the edges.
3. Can I use frozen lobster meat?
Yes, you can use frozen lobster meat. Just make sure to thaw it properly and chop it before adding it to the filling.
4. Can I use a homemade pie crust?
Absolutely! If you prefer a homemade crust, feel free to use your favorite recipe or store-bought dough.
5. Is there a way to make the recipe lighter?
You can substitute heavy cream with half-and-half or milk to reduce the calorie count. You could also use a lighter pie crust option if desired.
6. Can I freeze lobster pot pie?
Yes, you can freeze the assembled but unbaked pie for up to 2-3 months. When ready to bake, just add 10-15 extra minutes to the baking time.
7. What can I serve with lobster pot pie?
Lobster pot pie pairs beautifully with a simple green salad, roasted vegetables, or mashed potatoes for a complete meal.
8. How do I prevent the crust from getting soggy?
Be sure to bake the pie long enough for the filling to thicken and the crust to crisp up. If you’re concerned, you can brush the crust with a little egg wash before baking to help create a barrier.
9. Can I add cheese to the filling?
If you’re a fan of cheese, a bit of shredded Gruyère or Parmesan can be stirred into the filling for extra richness.
Conclusion
Lobster pot pie is the perfect indulgence for any occasion. Whether you’re a lobster lover or simply craving something luxurious, this recipe delivers a rich, creamy filling encased in a golden, flaky crust. It’s a delightful dish that balances both comfort and sophistication, making it ideal for a special dinner or family meal. Give this incredible recipe a try and enjoy the ultimate seafood experience!
Lobster Pot Pie: An Incredible Ultimate Recipe
- Total Time: 45-55 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Lobster pot pie is the ultimate comfort food, combining the rich, decadent flavors of lobster with the satisfying texture of a flaky, golden pie crust. It’s the perfect dish to impress guests or enjoy as a special dinner.
Ingredients
2 cups cooked lobster meat, chopped
1 cup heavy cream
1 cup chicken or seafood broth
½ cup frozen peas
½ cup carrots, diced
½ cup celery, diced
½ cup onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon fresh parsley, chopped
½ teaspoon thyme
Salt and pepper, to taste
1 store-bought pie crust (or homemade)
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 onions, carrots, and celery. Cook until they soften, about 5-7 minutes.
- Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1 minute to create a roux.
- Gradually whisk in the heavy cream and broth. Continue stirring until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the chopped lobster, peas, parsley, thyme, salt, and pepper. Mix until well combined.
- Pour the lobster mixture into a pie dish lined with your pie crust. Spread it evenly.
- Roll out the second pie crust and place it over the filling. Pinch the edges to seal and cut a few slits in the top to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Place the pie in the preheated oven and bake for 30-40 minutes, or until the crust is golden brown and flaky.
- Remove the pie from the oven and let it cool for 10 minutes before serving.
Notes
If you have leftovers, let the lobster pot pie cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 2-3 days.
You can freeze the assembled but unbaked pie for up to 2-3 months. When ready to bake, just add 10-15 extra minutes to the baking time.
If you prefer a homemade crust, feel free to use your favorite recipe or store-bought dough.
You can substitute heavy cream with half-and-half or milk to reduce the calorie count.
A pinch of cayenne pepper or a dash of hot sauce can be added to the filling for a spicy twist.
For extra richness, you can stir in shredded Gruyère or Parmesan cheese into the filling.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
