Lobster Pot Pie Recipe

Make the Pie Crust

In a large bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Cut in 1 cup of unsalted butter until the mixture resembles coarse crumbs.

Add 6 tablespoons of cold water, one at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

In a large skillet over medium heat, melt 2 tablespoons of butter. Add 1 cup of chopped onion, 1 cup of diced carrots, and 1 cup of diced celery. Sauté for about 5 minutes, until the vegetables are softened.

Stir in 2 tablespoons of minced garlic and cook for an additional minute.

Sprinkle 1 tablespoon of all-purpose flour over the vegetables and stir to combine. Cook for 2 minutes.

Gradually add 1 cup of chicken broth and 1 cup of heavy cream, stirring constantly until the mixture thickens. Add the cooked lobster meat, 1 tsp of dried thyme, 1 tsp of salt, 0.5 tsp of black pepper, and 1 cup of frozen peas. Mix well and cook for an additional 5 minutes.

Remove from heat and stir in 2 tablespoons of chopped parsley.

Assemble the Pot Pie

Preheat your oven to 375°F (190°C). Roll out the refrigerated pie crust on a floured surface to fit your pie dish.

Place the rolled crust in the pie dish and fill it with the lobster filling. Roll out the second pie crust and place it over the filling, sealing the edges.

Cut slits in the top crust for steam to escape. Brush the top with an egg wash (optional) for a golden finish.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Let it cool for a few minutes before serving.