Lobster Pot Pie: A Decadent Recipe You’ll Love
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 live lobsters (1.5–2 pounds each)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup dry white grape juice
- 2 tablespoons butter
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 3 cups seafood stock or chicken stock
- 1 cup heavy cream
- Refrigerated pie crusts or homemade pie crust
- Instructions for Preparation:
Instructions
- Cook lobsters in boiling salted water for about 8-10 minutes per pound until bright red. Chill in an ice bath and shell the meat.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add lobster meat and deglaze with white grape juice.
- In another pot, melt butter and sauté onions, carrots, and celery until softened. Add mushrooms and thyme; cook until mushrooms release moisture.
- Make a roux by whisking flour into melted butter; gradually add stock to thicken.
- Stir in heavy cream and seasonings; mix in lobster and vegetables.
- Preheat oven to 375°F (190°C). Assemble pot pie with filling under the pie crust.
- Brush with egg wash and bake for about 30-40 minutes until golden brown.
- Helpful Notes:
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 462
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg