Lobster Pot Pie Recipe

Make the Dough

In a large bowl, combine the all-purpose flour and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

Chill the Dough

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Sauté Aromatics

In a large skillet, melt the butter over medium heat. Add the minced shallots and garlic, and sauté until they are translucent, about 3-4 minutes.

Make the Sauce

Sprinkle the flour over the shallots and garlic, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Add Liquids

Gradually pour in the chicken stock and heavy cream, stirring constantly until the mixture thickens and bubbles, about 3-5 minutes.

Combine Filling Ingredients

Add the chopped lobster meat, frozen peas, thyme, salt, and black pepper to the sauce. Stir to combine and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.

Preheat Oven

Preheat your oven to 400°F (200°C).

Roll Out Dough

On a floured surface, roll out the chilled dough to fit your pie dish. Place the rolled dough in the dish and trim any excess.

Fill the Pie

Pour the lobster filling into the prepared crust, spreading it evenly.

Top with Dough

Roll out any remaining dough and place it on top of the filling. Seal the edges and cut slits in the top for steam to escape.

Bake

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

Serve

Let the pot pie cool for a few minutes before serving. Enjoy your delicious lobster pot pie!