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    • Lobster Pot Pie

    Mark Sharron
    Medium difficulty
    1 hour
    02-Apr
    Lobster Pot Pie is a classic seafood dish that is easy to make and packed with flavour. It is a comforting meal that is perfect for any occasion. This dish is made with a creamy sauce, fresh lobster, and various vegetables. The combination of flavours creates a delicious dish that will surely please any seafood lover. The crust is made from a flaky pastry filled with the lobster and vegetable mixture. This pot pie is sure to be a hit with the entire family.    
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    Ingredients

    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 1/2 cup dry white wine
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried tarragon
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/2 cup chopped carrots
    • 2 tablespoons chopped fresh parsley
    • 1/2 pound cooked lobster meat, cubed
    • 1/2 cup frozen peas
    • 1/2 cup frozen corn
    • 1/2 cup half-and-half
    • 1/2 cup heavy cream
    • 1/2 teaspoon Worcestershire sauce
    • 1 (9-inch) unbaked deep-dish pie crust
    • 1/4 cup grated Parmesan cheese

    Method

    • Step-by-step Method for Lobster Pot Pie
    • Preheat oven to 400°F (200°C)
    • Prepare vegetables: Chop onion, celery, carrots, and parsley; cube cooked lobster meat
    • In a medium saucepan, melt butter over medium heat
    • Add chopped onion, celery, and carrots to butter; sauté until softened (about 5 minutes)
    • Add flour to the vegetables and butter; stir constantly for 2 minutes to form a roux
    • Gradually pour in chicken broth and white wine, whisking until smooth
    • Add dried thyme, dried tarragon, white pepper, salt, and cayenne pepper; mix well
    • Bring mixture to a gentle simmer; cook 3-4 minutes until slightly thickened
    • Add half-and-half and heavy cream to the pan; stir to combine and return to a low simmer
    • Add Worcestershire sauce, frozen peas, frozen corn, and chopped parsley to the sauce
    • Simmer gently until vegetables are just tender and mixture has thickened, about 6-8 minutes
    • Remove pan from heat and gently fold in cubed cooked lobster meat
    • Taste and adjust seasoning if needed
    • Pour lobster and vegetable filling into a 9-inch deep-dish pie dish
    • Lay unbaked deep-dish pie crust over the filling; crimp edges to seal
    • Cut small slits in the crust for steam to escape
    • Brush top of pie crust lightly with a bit of cream if desired, for gloss
    • Sprinkle grated Parmesan cheese evenly over the pie crust
    • Place pie on a baking sheet to catch drips and transfer to oven
    • Bake for 25-35 minutes, or until crust is golden brown and filling bubbles
    • Let rest at least 10 minutes before serving
    • Slice and serve hot, garnished with extra fresh parsley if desired
    • Suggested plating: Serve with a crisp green salad and lemon wedges; portion at the table for elegance; offer chilled white wine or sparkling water alongside