Lobster Pot Pie Ultimate (Version for Printing)

Golden crust encases lobster, vegetables, and rich, savory cream sauce with a hint of thyme.

# Ingredients You’ll Need:

→ Seafood

01 - 450 g fresh lobster meat, cooked and chopped

→ Dairy

02 - 240 ml heavy cream

→ Stock

03 - 240 ml chicken or seafood stock

→ Oil

04 - 1 tablespoon olive oil

→ Vegetables

05 - 1 medium onion, diced
06 - 2 cloves garlic, minced
07 - 130 g carrots, diced
08 - 130 g celery, diced
09 - 130 g frozen peas

→ Herbs and Seasonings

10 - 2 tablespoons fresh thyme, chopped
11 - 1 teaspoon lemon juice
12 - 1 teaspoon salt
13 - 0.5 teaspoon ground black pepper

→ Crust

14 - 2 pre-made pie crusts or homemade pie crusts
15 - 1 egg, beaten (for egg wash)

# How to Make It:

01 - Preheat oven to 200°C.
02 - In a large skillet over medium heat, add olive oil. Sauté diced onion and minced garlic until the onion is translucent.
03 - Stir in diced carrots and celery. Sauté for approximately 5 minutes until slightly softened.
04 - Pour in heavy cream and chicken or seafood stock. Bring the mixture to a gentle simmer.
05 - Add cooked chopped lobster meat and frozen peas. Stir well and simmer for another 5 minutes.
06 - Mix in chopped fresh thyme, lemon juice, salt, and black pepper. Ensure filling is evenly combined, then remove from heat.
07 - Roll out one pie crust and fit it into a 23 cm pie dish. Add prepared lobster filling, spreading evenly.
08 - Drape the second pie crust over the filling. Seal edges by crimping with a fork and cut steam vents into the top crust.
09 - Brush the top crust with beaten egg for an enhanced golden finish.
10 - Place in preheated oven and bake for 30–35 minutes, or until the crust is golden brown.
11 - Remove from the oven and allow to cool for 10–15 minutes prior to serving.

# Extra Tips:

01 - Allow the pot pie to cool before slicing to maintain clean portions and prevent filling from spilling.

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