Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Freshly baked lobster pot pie with a golden, crispy crust

Lobster Pot Pie


  • Author: Chef Grace
  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale

For the Filling:

  • 2 cups cooked lobster meat, chopped
  • 2 tbsp butter
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 small carrot, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 ½ cups seafood or vegetable broth
  • ½ cup heavy cream
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • ½ cup frozen peas

For the Crust:

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  • Preheat oven to 400°F (200°C).
  • In a pan, melt butter over medium heat. Add onions, celery, and carrots. Sauté for 3-4 minutes until softened.
  • Stir in garlic and cook for another 30 seconds. Sprinkle in the flour and cook for 1-2 minutes to remove the raw taste.
  • Gradually whisk in the broth and heavy cream, stirring constantly until the mixture thickens.
  • Add salt, pepper, paprika, thyme, and lobster meat. Stir gently, then mix in the frozen peas. Remove from heat.
  • Pour the filling into a baking dish or individual ramekins.
  • Roll out the puff pastry slightly and place it over the top of the dish. Press the edges to seal and cut small slits for ventilation.
  • Brush with egg wash and bake for 20-25 minutes until golden brown and crispy.
  • Let it rest for a few minutes before serving. Dig in!
  • Prep Time: 15 min
  • Cook Time: 25 min