Lobster Pot Pie: A Decadent Recipe You’ll Love
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 live lobsters (1.5–2 pounds each)
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 box refrigerated pie crusts (or homemade)
- Preparation Instructions:
Instructions
- Boil lobsters in salted water for 8-10 minutes until bright red; cool in an ice bath and shell.
- In a skillet, heat olive oil and sauté garlic until fragrant; add lobster meat and cook for 2-3 minutes.
- In another pot, melt butter and sauté onions, carrots, and celery until softened. Add mushrooms and thyme; cook until tender.
- Make roux by whisking flour into melted butter until golden brown; gradually add seafood stock to thicken.
- Stir in heavy cream along with seasonings; mix in sautéed lobster and vegetables.
- Preheat oven to 375°F (190°C). Assemble filling in pie crust and top with another crust; brush with beaten egg.
- Bake for 30-40 minutes until golden brown.
- Helpful Notes:
Nutrition
- Serving Size: 1 slice (approx. 250g)
- Calories: 540
- Sugar: 3g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 140mg