Description
A sumptuous and comforting dish combining tender lobster meat with creamy filling in a flaky crust.
Ingredients
Scale
- 1 lb Lobster meat
- 1 cup Heavy cream
- 1 cup Chicken stock or seafood stock
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 1 tbsp Fresh thyme, chopped
- 1 tbsp Lemon juice
- Salt and Black pepper to taste
- 2 tbsp Olive oil
- 2 Pre-made pie crusts
- 1 medium Egg, beaten
Instructions
- Preheat your oven to 400°F (204°C).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until they soften and become translucent, about 3-4 minutes.
- Add the diced carrots and celery, cooking for about five minutes until softened.
- Pour in the heavy cream and stock, bringing the mixture to a gentle simmer.
- Fold in the lobster meat and frozen peas, allowing them to simmer for an additional five minutes.
- Stir in fresh thyme, lemon juice, and season with salt and black pepper. Adjust seasonings as needed.
- Fit one pie crust into a 9-inch pie dish, then pour in the lobster filling.
- Cover with the second crust, sealing the edges and cutting vent slits.
- Brush the top crust with the beaten egg. Bake for 30-35 minutes until golden and flaky.
- Let the pot pie rest for 10-15 minutes before serving.
Notes
For a personal touch, try a homemade pie crust instead of pre-made. Feel free to add a bit of hot sauce or use different seafood.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg