Description
Indulge in a savory and satisfying meal with our delectable Lobster Pot Pie recipe. Discover the perfect comfort food for any occasion.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¼ to ⅓ cup ice water
- For the filling:
- 1½ pounds lobster meat, cooked and roughly chopped
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups seafood stock
- ½ cup heavy cream
- ¼ cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon, chopped
- ½ cup frozen peas
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: Prepare the Pastry In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Step 2: Prepare the Filling Base Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onions, carrots, and celery, cooking until softened but not browned, about 6-8 minutes. Add the garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
- Step 3: Create the Sauce Gradually whisk in the seafood stock, followed by the heavy cream and white wine. Bring the mixture to a gentle simmer, stirring frequently as it thickens. Add the thyme and tarragon, then reduce heat to maintain a gentle simmer for about 5 minutes until the sauce coats the back of a spoon. Season with salt and pepper to taste.
- Step 4: Complete the Filling Gently fold in the chopped lobster meat, frozen peas, and lemon juice. Be careful not to break up the lobster pieces too much. Remove from heat and let the mixture cool slightly while you roll out the pastry.
- Step 5: Assemble and Bake Preheat your oven to 375°F (190°C). Roll out the pastry on a lightly floured surface to about ¼-inch thickness. Pour the filling into a 2-quart baking dish or individual ramekins. Cover with the pastry, allowing for a slight overhang. Trim and crimp the edges, then cut several vents in the top to allow steam to escape. Brush the pastry with beaten egg for a golden finish. Place the pie on a baking sheet and bake for 35-40 minutes (or 25-30 minutes for individual pies) until the crust is golden brown and the filling is bubbling.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg