Description
A rich, elegant twist on comfort food—this Lobster Pot Pie features tender lobster meat, a creamy herb sauce, and a crisp, golden puff pastry crust. Perfect for special occasions or a luxurious night in.
Ingredients
1 ½ cups cooked lobster meat
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 ½ cups seafood or chicken stock
½ cup heavy cream
2 cloves garlic, minced
1 small onion, diced
1 cup diced carrots
½ cup diced celery
½ cup green peas
2 sprigs fresh thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
1 sheet puff pastry, thawed
1 egg yolk
1 tablespoon water
Instructions
1. In a large saucepan, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
2. Sprinkle in the flour and stir to form a roux. Cook for 1-2 minutes.
3. Slowly whisk in the stock until smooth. Add heavy cream, thyme, bay leaf, salt, and pepper. Simmer for 10 minutes.
4. Remove thyme and bay leaf. Stir in lobster and peas. Taste and adjust seasoning.
5. Spoon mixture into ramekins. Roll out puff pastry and cut to fit. Cover and seal.
6. Mix egg yolk and water. Brush pastry tops.
7. Bake at 400°F (200°C) for 20-25 minutes, until golden. Let cool briefly before serving.
Notes
For best results, use fresh lobster meat, but frozen (thawed) also works beautifully.
Avoid soggy pastry by ensuring your filling isn’t too watery before baking.
Let the pie rest for 5 minutes after baking to allow the filling to settle and thicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 450
- Sugar: 4g
- Sodium: 560mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 135mg