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Lobster Pot Pie Ultimate Seafood Recipe

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★★★★★

5 from 138 reviews

This Lobster Pot Pie recipe delivers a luxurious seafood twist on a classic comfort dish. Tender lobster meat is combined with creamy, savory vegetables and a rich sauce, all encased in a flaky golden pie crust. Perfect for an elegant dinner or special occasion, it’s paired beautifully with a crisp green salad and crusty bread for a complete 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 the oven: Preheat your oven to 400°F (204°C) and allow it to come to temperature for about 15 minutes to ensure even baking.
  2. Sauté aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3 to 5 minutes until they become translucent and fragrant.
  3. Cook the vegetables: Stir in the diced carrots and chopped celery, cooking for an additional 5 minutes until these vegetables are tender and softened, creating a flavorful base.
  4. Simmer the sauce: Pour in 1 cup of heavy cream and 1 cup of chicken or seafood stock. Allow the mixture to simmer gently for about 3 minutes until it thickens slightly into a creamy sauce.
  5. Add seafood and peas: Gently fold in the lobster meat and frozen peas, heating everything together on low for 5 minutes to warm through without overcooking the seafood.
  6. Season the filling: Stir in fresh thyme, lemon juice, salt, and black pepper. Let it simmer briefly to meld all flavors before removing from heat.
  7. Assemble the pie: Fit one pie crust into your pie dish. Pour the warm filling evenly inside, then cover with the second pie crust. Seal the edges well and cut vents into the top to allow steam to escape during baking.
  8. Glaze and bake: Brush the top crust with the beaten egg for a glossy, golden finish. Bake the pie for 30 to 35 minutes until the crust is beautifully golden and fragrant.
  9. Cool and serve: Allow the pie to cool for 10 to 15 minutes to set before slicing. Serve warm with a crisp green salad and crusty bread for a satisfying meal.

Notes

  • Consider pre-baking the bottom crust for 5-7 minutes to achieve extra crispiness and avoid sogginess.
  • Substitute lobster with cooked shrimp or mixed seafood if lobster is unavailable, adjusting cooking time slightly.
  • Use unsweetened coconut milk instead of heavy cream for a lighter, dairy-free variation.
  • Double the fresh thyme for a more pronounced herb flavor if desired.
  • Seal the pie edges well to prevent filling leakage during baking.
  • Let the pie rest after baking to allow filling to thicken and slicing to be cleaner.
  • Tried this recipe? Share your experience and tweaks for this ultimate seafood treat!

Keywords: lobster pot pie, seafood pot pie, lobster recipe, comfort food, seafood dinner, baked pie, pot pie with crust, creamy seafood pot pie

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