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Lobster Pot Pie Ultimate Seafood Recipe

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★★★★★

4.5 from 310 reviews

This Lobster Pot Pie is the ultimate seafood comfort food, featuring a rich and creamy filling of lobster meat, vegetables, and fresh herbs, all encased in a flaky golden pie crust. Perfect for dinner gatherings or a special treat, this recipe balances decadent flavors and hearty textures for a delightful meal.

Ingredients

Scale

For the Filling

  • 2 cups Lobster meat (substitute with cooked shrimp or mixed seafood if unavailable)
  • 1 cup Heavy cream (use unsweetened coconut milk for a lighter alternative)
  • 1 cup Chicken or seafood stock
  • 1 piece Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup Carrots, diced (parsnips can be used as an alternative)
  • 1 cup Celery, chopped
  • 1 cup Frozen peas
  • 1 tablespoon Fresh thyme (double for bolder flavor)
  • 1 tablespoon Lemon juice, freshly squeezed
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoons Olive oil (for sautéing)
  • 2 pieces Pre-made pie crusts (alternatively, use homemade crust)
  • 1 piece Egg, beaten for glazing

For Serving

  • 1 bowl Crisp green salad dressed with lemon vinaigrette
  • 1 loaf Crusty bread

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) for 15 minutes to ensure even baking of the pot pie.
  2. Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil. Add the diced onion and minced garlic, sautéing for 3 to 5 minutes until the onion becomes translucent and fragrant.
  3. Cook Vegetables: Stir in the diced carrots and chopped celery, cooking for another 5 minutes until they soften but still retain some texture.
  4. Add Cream and Stock: Pour in 1 cup heavy cream and 1 cup chicken or seafood stock. Simmer the mixture for about 3 minutes until it thickens slightly, creating a creamy base for the filling.
  5. Incorporate Seafood and Peas: Gently fold in the lobster meat and frozen peas. Allow the filling to heat on low for about 5 minutes to warm through without overcooking the lobster.
  6. Season the Filling: Add the fresh thyme, lemon juice, salt, and black pepper. Let the mixture simmer briefly before removing it from heat to blend the flavors.
  7. Assemble the Pie: Fit one pre-made pie crust into a pie dish. Pour the prepared filling over the crust, then cover with the second pie crust. Seal the edges well and cut small vents on top to allow steam to escape.
  8. Glaze the Crust: Brush the top crust with the beaten egg to achieve a golden and glossy finish after baking.
  9. Bake: Bake the pot pie in the preheated oven for 30 to 35 minutes until the crust is golden brown and fragrant.
  10. Cool and Serve: Allow the pie to cool for 10 to 15 minutes before serving. Serve with a crisp green salad dressed with lemon vinaigrette and crusty bread.

Notes

  • Consider pre-baking the bottom crust (blind baking) for 8-10 minutes to ensure extra crispiness and prevent a soggy base.
  • Substitute lobster with cooked shrimp or mixed seafood if lobster is unavailable.
  • Use unsweetened coconut milk instead of heavy cream for a lighter, dairy-free version.
  • Double the fresh thyme for a more pronounced herbal flavor.
  • Let the pie cool sufficiently after baking to avoid burns and to allow the filling to set.
  • Tried this recipe? Let us know how it was!

Keywords: lobster pot pie, seafood pot pie, lobster recipes, comfort food, seafood pot pie recipe, baked seafood pie

Find it online: https://cheframi.com/lobster-pot-pie-ultimate-seafood-recipe/