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Lobster Pot Pie: Ultimate Seafood Delight for Cozy Nights

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A comforting lobster pot pie that combines tender lobster meat with a creamy filling and flaky, gluten-free crust.

Ingredients

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  • 2 cups Lobster Meat (Fresh, cooked)
  • 1 cup Heavy Cream
  • 1 cup Chicken or Seafood Stock
  • 1 medium Onion (Diced)
  • 2 cloves Garlic (Minced)
  • 2 medium Carrots (Diced)
  • 2 stalks Celery (Diced)
  • 1 cup Frozen Peas (No prep needed)
  • 2 teaspoons Fresh Thyme (Double for more flavor)
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Olive Oil (For sautéing)
  • 2 ready-made Pre-made Pie Crusts (Or homemade)
  • 1 large Egg (Beaten for brushing)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  3. Sauté the diced onion for about 3-4 minutes until translucent.
  4. Add minced garlic and sauté for an additional minute until fragrant.
  5. Stir in the diced carrots and celery, cooking for about 5-7 minutes until softened.
  6. Pour in the Chicken or Seafood stock and bring to a simmer.
  7. Add heavy cream, followed by lobster meat, frozen peas, thyme, lemon juice, salt, and black pepper. Stir to combine everything thoroughly and let it simmer for about 2-3 minutes.
  8. Remove the skillet from heat and allow the mixture to cool slightly.
  9. Place one pie crust in the bottom of a pie dish or baking dish.
  10. Fill the crust with the lobster mixture evenly.
  11. Cover with the second pie crust, sealing the edges well.
  12. Cut small slits in the top crust to allow steam to escape.
  13. Brush the top crust with the beaten egg for a golden finish.
  14. Bake for 25-30 minutes or until the crust is golden brown.
  15. Let the pie cool for about 10 minutes before serving.

Notes

Ensure all ingredients are certified gluten-free to maintain safety. Use dedicated gluten-free tools to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/lobster-pot-pie/