Description
A creamy lobster pot pie topped with golden puff pastry.
Ingredients
Scale
- 2 cups cooked lobster meat
- 1 sheet puff pastry, thawed
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup seafood or chicken stock
- 1/2 cup heavy cream
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter and sauté onion, carrots, celery, and garlic until softened.
- Sprinkle flour over vegetables and stir well to coat.
- Gradually whisk in stock and cream; add thyme and bay leaf, then simmer until thickened.
- Add lobster meat, stir gently, and simmer for 2–3 minutes. Season with salt and pepper.
- Remove bay leaf and transfer filling into a baking dish.
- Cover with puff pastry, trim edges, and cut slits on top for steam release.
- Brush pastry with beaten egg for a golden finish.
- Bake for 20–25 minutes until crust is golden and puffed.
- Let rest for a few minutes before serving.
Notes
- This pot pie can be made with leftover lobster or store-bought cooked lobster meat.
- Feel free to add more vegetables like peas or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg