Lobster Pot Pie Recipe
Make Lobster Pot Pie Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Crust & Topping
Finishing (optional)
Method
Filling
- 1
Prepare lobster
If using whole cooked lobster, remove meat from tail and claws and chop into 1/2-inch pieces to yield about 2 cups. Pat dry lightly with paper towels. If using pre-cooked lobster meat, chop and pat dry.
- 2
Sweat vegetables
In a 10-inch sauté pan or skillet over medium heat, melt 3 tablespoons unsalted butter. Add the diced onion, celery and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not brown.
- 3
Build roux
Sprinkle 3 tablespoons flour over the softened vegetables and stir for 1–2 minutes to cook the raw flour taste, forming a light roux.
- 4
Deglaze and simmer
Pour in 1/4 cup dry white wine to deglaze the pan, scraping any bits from the bottom. Let the wine reduce by half, about 1–2 minutes. Then slowly whisk in 1 1/4 cups stock until smooth.
- 5
Finish sauce
Bring the sauce to a gentle simmer and cook for 3–4 minutes until slightly thickened. Stir in 1/2 cup heavy cream and 1/4 cup milk, then add 1 teaspoon Dijon mustard, 1 tablespoon chopped tarragon, 1 tablespoon chopped parsley, 1 teaspoon lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning. If using, stir in 1/2 cup frozen peas and cook for 1–2 minutes until heated through.
- 6
Add lobster
Remove the pan from heat and fold in the chopped lobster meat gently so it doesn't break up. Let the filling cool slightly while you prepare the dough—about 10 minutes. The filling should be thick but spoonable.
Crust & Assembly
- 7
Make dough
In a large bowl, combine 1 3/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold cubed butter and 1/4 cup cold shortening (if using) using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-size pieces. Sprinkle 3 tablespoons ice water over the mixture, tossing with a fork until dough just comes together. Add an extra teaspoon of water if needed. Do not overwork. Form dough into a disk, wrap in plastic, and chill 20–30 minutes.
- 8
Preheat oven
Preheat oven to 400°F (205°C).
- 9
- 10
Fill pie
Spoon the cooled lobster filling into the prepared pie dish (or divide among ramekins). Smooth the top, leaving about 1/4 inch gap from the edge to allow the top crust to seal if using a bottom crust. If you prefer a fully covered pot pie, place the dough over the filled dish and crimp edges to seal.
- 11
Top crust (if using separate top)
If making a top crust only, roll remaining dough into a circle slightly larger than the dish, place over the filling, and crimp to seal. Trim excess and flute edges. Cut 2–3 small slits in the center to vent steam.
- 12
- 13
Bake
Place the pie on a baking sheet to catch drips and bake in the preheated oven for 25–30 minutes for a single 9-inch pie (or 18–22 minutes for individual ramekins), until the crust is golden and the filling is bubbling at vents. If edges brown too fast, cover them with foil.
- 14
Rest
Remove from oven and let rest 10 minutes so the filling firms slightly before serving.
Finishing
- 15
Finish and serve
Brush the crust lightly with 1 tablespoon melted butter and sprinkle with snipped chives. Cut into portions and serve warm with a lemon wedge, if desired.