Description

This Lobster Pot Pie recipe combines succulent fresh lobster meat with a creamy vegetable filling, all encased in a golden, flaky puff pastry crust. Perfect as an elegant yet comforting meal, it brings together tender lobster, aromatic herbs, and a rich sauce baked to perfection in under an hour.

Ingredients

Filling Ingredients

1 lb fresh lobster meat
4 tbsp unsalted butter
1 medium onion, finely chopped
2 stalks celery, chopped
2 medium carrots, diced
1 cup heavy cream
1 cup low-sodium chicken broth
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Crust

1 sheet puff pastry, thawed

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Instructions

Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the pot pie.
Sauté vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion, chopped celery, and diced carrots, cooking for about 5 to 7 minutes until the vegetables are soft and fragrant.
Add lobster and liquids: Stir in the fresh lobster meat, heavy cream, and low-sodium chicken broth. Let the mixture simmer gently for 5 to 10 minutes until it thickens slightly, creating a creamy filling.
Season the filling: Mix in the fresh thyme, fresh parsley, and salt and pepper to taste. Adjust seasoning as needed to ensure a flavorful filling.
Assemble the pie: Grease a pie dish and line it with one sheet of the thawed puff pastry. Pour the lobster and vegetable filling evenly into the dish. Cover with the second sheet of puff pastry, sealing the edges carefully. Cut small slits on top to allow steam to escape during baking.
Bake: Place the assembled pot pie in the preheated oven and bake for 30 to 35 minutes until the puff pastry is beautifully golden brown and crisp.

Notes

Use fresh lobster meat for the best flavor; cooked lobster meat can be used but adjust cooking times accordingly.
Ensure the puff pastry is completely thawed before assembling for easier handling and sealing.
You can add a sprinkle of grated Parmesan cheese for extra richness in the filling if desired.
Serve the pot pie warm with a light green salad or steamed vegetables on the side.
Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crispness.