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Ingredients
Scale
- 2 cups cooked lobster meat, chopped
- 1 cup heavy cream
- 1 cup chicken or seafood broth
- ½ cup frozen peas
- ½ cup carrots, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon thyme
- Salt and pepper, to taste
- 1 store-bought pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Melt butter in a large skillet over medium heat, add vegetables, and cook until softened.
- Sprinkle flour over the vegetables and stir, cooking for 1-2 minutes.
- Add heavy cream and broth, whisking to combine and thicken.
- Stir in lobster, peas, parsley, thyme, salt, and pepper. Cool the filling.
- Preheat oven to 400°F (200°C). Prepare pie crust in a dish.
- Pour cooled filling into the crust and cover with a top crust. Brush with beaten egg.
- Bake for 25-30 minutes until golden brown and bubbling.
Notes
Use fresh lobster for the best flavor or high-quality frozen lobster if fresh isn’t available.
Let the filling cool slightly before adding it to the crust to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg