Lobster Pot Pie Classic (Printable View)
Buttery lobster, tender veggies, and creamy sauce baked under golden pastry for pure comfort in every bite.
# Ingredient List:
→ Filling
01 -
1 pound cooked lobster meat, chopped
02 -
1 cup heavy cream
03 -
2 tablespoons unsalted butter
04 -
1 medium onion, chopped
05 -
2 medium carrots, diced
06 -
2 celery stalks, diced
07 -
1 cup frozen peas
08 -
1 teaspoon fresh thyme, chopped
09 -
1 teaspoon fresh parsley, chopped
10 -
1 tablespoon all-purpose flour
11 -
1 teaspoon lemon juice
12 -
Salt and black pepper, to taste
→ Crust
13 -
1 sheet puff pastry or prepared pie dough
14 -
1 large egg, beaten (for egg wash)
# Preparation Steps:
01 -
Set oven temperature to 400°F (200°C) to preheat.
02 -
Melt unsalted butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, approximately 5 to 7 minutes.
03 -
Sprinkle in all-purpose flour and cook, stirring for 1 minute. Gradually whisk in heavy cream, stirring until mixture is smooth and begins to thicken.
04 -
Fold in chopped lobster meat, frozen peas, thyme, parsley, lemon juice, salt, and pepper. Stir to combine thoroughly. Remove from heat and allow to cool slightly.
05 -
On a lightly floured surface, roll out the puff pastry or pie dough to cover your baking dish. Gently press the dough into the bottom and sides as needed.
06 -
Spread the lobster mixture evenly in the prepared baking dish.
07 -
Drape rolled pastry over the filling, sealing the edges firmly. Cut small slits in the surface for steam to escape and brush top evenly with beaten egg.
08 -
Place baking dish in preheated oven and cook for 25 to 30 minutes, or until crust is deeply golden and cooked through.
09 -
Remove from oven and permit to cool for 10 minutes before slicing.
10 -
Slice and serve warm.
# Supplementary Details:
01 -
Allowing the dish to cool slightly before serving helps the filling set, ensuring clean slices.