Description
This Lobster Pot Pie is a rich, comforting dish featuring tender chunks of fresh lobster meat enveloped in a creamy sauce with peas and carrots, all baked under a flaky golden puff pastry crust. Perfect for a special dinner, it combines classic pot pie elements with luxurious seafood for an indulgent treat.
Ingredients
Scale
Filling
- 1 lb fresh lobster meat, cooked
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots
- Salt and pepper to taste
Crust
- 2 sheets puff pastry
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a deep-dish pie pan, setting it aside for later use.
- Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Gradually add the all-purpose flour while stirring constantly, cooking the mixture for about 2 minutes to form a smooth roux without browning.
- Add Liquids: Slowly whisk in the low-sodium chicken broth until the mixture is smooth. Then add the heavy cream and continue to simmer gently until the sauce slightly thickens, creating a creamy base for the filling.
- Combine Filling Ingredients: Stir in the frozen peas and carrots along with the cooked lobster meat. Season the mixture with salt and pepper according to taste. Mix thoroughly to evenly distribute all ingredients.
- Assemble Pot Pie: Pour the lobster and vegetable mixture into the prepared pie dish. Cover the filling with the puff pastry sheets, ensuring the edges are sealed well. Cut small slits on the top of the pastry to allow steam escape during baking.
- Bake: Place the assembled pot pie into the preheated oven and bake for 25 to 30 minutes, or until the puff pastry crust becomes golden brown and crisp. Remove from oven and let it cool slightly before serving.
Notes
- Make sure the lobster meat is cooked and chopped into bite-sized pieces before adding to the filling.
- For a more flavorful crust, brush the puff pastry with an egg wash before baking.
- You can substitute frozen mixed vegetables with fresh if preferred, but cooking time may vary slightly.
- Keep an eye on the pie during baking to prevent the pastry from burning.
- Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
