Description
Lobster Pot Pie delivers pure comfort straight from coastal kitchens, wrapping tender seafood in a golden, flaky crust that melts right into your soul. Packed with rich lobster meat and creamy sauce, this dish turns an ordinary dinner into a memorable seaside celebration.
Ingredients
Scale
Main Ingredients:
- 0.75–1 lb lobster meat
- 2 Yukon gold potatoes
- 2 small carrots
- 1 stalk celery
Supporting Ingredients:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- 1.5 cups seafood or chicken broth
- 0.5 cup heavy cream
- 2 small shallots
- 2 cloves garlic
- 1 tablespoon fresh tarragon (or 1 teaspoon dried)
- Salt
- Pepper
Finishing Ingredients:
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Heat 2 tablespoons olive oil in a deep skillet over medium heat (375°F). Sauté 2 diced shallots and 2 minced garlic cloves until fragrant and translucent, about 2-3 minutes.
- Add 2 sliced carrots, 1 diced celery stalk, and 2 diced Yukon gold potatoes to the skillet. Cook for 5-6 minutes until vegetables start to soften but remain slightly crisp.
- Melt 3 tablespoons unsalted butter in the pan. Sprinkle ¼ cup all-purpose flour over the butter, stirring constantly for 1-2 minutes to create a smooth roux.
- Gradually pour 1½ cups seafood or chicken broth into the skillet, whisking continuously to prevent lumps. Add ½ cup heavy cream and simmer for 3-4 minutes until sauce thickens.
- Stir in 1 tablespoon fresh tarragon, salt, and pepper. Fold ¾–1 pound chopped lobster meat into the sauce, gently warming for 1-2 minutes.
- Preheat oven to 400°F (200°C). Transfer mixture to a pie dish or ramekins, spreading evenly.
- Carefully drape 1 sheet thawed puff pastry over the filling. Trim excess pastry, seal edges, and cut 2-3 small venting slits.
- Brush pastry top with 1 beaten egg. Bake for 25-30 minutes until crust turns golden brown and filling bubbles.
Notes
- Use fresh lobster meat for the best flavor and texture in this dish.
- Strain the sauce through a fine-mesh sieve to ensure a silky, smooth consistency.
- Brush the pie crust with egg wash for a golden, glossy top that looks professional and appetizing.
- Consider substituting gluten-free flour and pie crust for those with wheat sensitivities, which works beautifully without compromising the rich, creamy essence of the pot pie.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pot Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg