Description
This creamy lobster pot pie brings the taste of the sea into a cozy home meal. Tender fresh lobster meat is folded into a velvety sauce with aromatic vegetables, cream, and a hint of sherry, then baked beneath a flaky, buttery crust. Perfect for special occasions or comforting weeknight dinners, this recipe guides you through cooking lobster perfectly, making a rich filling, and achieving golden pastry. Serve with a simple salad or white wine for an elegant yet approachable seafood feast.
Ingredients
Instructions
1. Cook live lobsters in salted boiling water for 7-8 minutes per pound, then cool in ice bath and remove meat, chopping into chunks
2. Thaw frozen lobster tails if using and steam or boil until opaque
3. Melt butter in a saucepan, stir in flour to form a roux, whisk in stock, cream and sherry, season with salt, pepper and paprika and simmer until thickened
4. Sauté carrots, celery and onion in butter until softened, add garlic for 30 seconds, stir in peas and remove from heat
5. Combine lobster meat and vegetables with the sauce, adjust seasoning and stir in thyme
6. Make crust by cutting cold butter into flour and salt until crumbly, add ice water until dough forms, chill for 30 minutes
7. Preheat oven to 400°F, fill pie dish with lobster filling, roll out dough and cover, trim and crimp edges, cut vents and brush with beaten egg
8. Bake on a sheet pan for 25-30 minutes until crust is golden, let rest 10 minutes before serving
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 20
- Cholesterol: 120
Keywords: creamy lobster pot pie, fresh lobster meat, lobster recipes, how to cook lobster, lobster tails, seafood pie, comfort food