Description
An indulgent lobster pot pie filled with creamy seafood filling and topped with flaky golden pastry—perfect for a special occasion or a comforting meal at home.
Ingredients
Filling
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 250 g cooked lobster meat
- 1/2 cup peas and carrots
- 1/2 tsp thyme
- Salt and pepper to taste
Topping
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- Preheat oven: Preheat your oven to 200°C (400°F) to ensure it reaches the right temperature for baking the pot pie.
- Sauté aromatics: In a pan, melt the butter over medium heat and sauté the chopped onion until it becomes soft and translucent, about 3-4 minutes.
- Add garlic: Stir in the minced garlic and cook briefly for about 30 seconds to release its aroma without burning.
- Make roux: Sprinkle the flour over the butter and vegetables, stirring constantly for about 1 minute to cook out the raw flour taste and form a roux.
- Incorporate liquids: Gradually whisk in the seafood or chicken broth followed by the heavy cream. Continue to stir until the mixture thickens into a creamy sauce, about 3-5 minutes.
- Add main ingredients: Fold in the cooked lobster meat, peas and carrots, thyme, and season with salt and pepper to taste. Mix well to combine.
- Assemble pot pie: Transfer the seafood filling to a baking dish. Cover the top evenly with the sheet of puff pastry, trimming any excess edges as needed.
- Apply egg wash: Brush the beaten egg generously over the puff pastry to help it brown to a beautiful golden color while baking.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the pastry is puffed and golden brown.
- Cool and serve: Remove from the oven and let the pot pie cool slightly for 5 minutes before serving to allow the filling to set.
Notes
- You can substitute shrimp or crab meat if lobster is unavailable to maintain the seafood flavor.
- Ensure the filling has cooled slightly before adding the puff pastry to prevent it from becoming soggy.
- For extra flavor, add a splash of white wine to the sauce when whisking in the broth.
- Use a sharp knife to cut slits in the pastry before baking to allow steam to escape and prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
