Description
Buttery, creamy, and packed with tender lobster meat, this Lobster Pot Pie offers a luxurious twist on classic comfort food. The rich lobster filling is enveloped in a golden, flaky puff pastry crust, making it perfect for an elegant dinner or special occasion. Quick to prepare and impressive to serve, this recipe brings gourmet flavors to your table with ease.
Ingredients
Scale
Filling
- 2 cups cooked lobster meat
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup seafood or chicken stock
- 1/2 cup heavy cream
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pastry Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the pot pie.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
- Make Roux: Sprinkle the flour over the sautéed vegetables and stir thoroughly to coat everything evenly. This creates a roux which will thicken the sauce.
- Add Liquids and Herbs: Gradually whisk in the seafood or chicken stock and heavy cream to avoid lumps. Stir in fresh thyme and bay leaf. Let the mixture simmer gently until thickened, about 5 minutes.
- Add Lobster and Season: Stir in the cooked lobster meat gently so as not to break it up. Allow the filling to simmer for 2-3 minutes to meld flavors. Season with salt and pepper to taste.
- Prepare Filling: Remove and discard the bay leaf. Transfer the lobster filling into a suitable baking dish, spreading evenly.
- Assemble Pot Pie: Lay the thawed puff pastry sheet over the filling. Trim any excess pastry around the edges. Cut slits into the top of the pastry to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg over the surface of the puff pastry. This will give the crust a lovely golden color.
- Bake: Place the pot pie in the preheated oven and bake for 20–25 minutes or until the pastry is puffed up and golden brown.
- Rest and Serve: Let the pot pie rest for a few minutes after removing from the oven. This allows the filling to set slightly before serving.
Notes
- Use fresh or properly thawed frozen lobster tail meat for the best flavor and texture.
- Allow the filling to cool slightly before covering it with puff pastry to prevent the crust from becoming soggy.
- For enhanced flavor, consider adding a splash of white wine into the cream sauce while it simmers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Lobster Pot Pie, seafood pot pie, puff pastry lobster, creamy lobster dish, easy seafood dinner, special occasion meals
