Servings: 4
Ingredients
For the Filling:
- 2 cups lobster meat (ShopLobster’s raw claw & knuckle meat is perfect for this recipe)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 cup potatoes diced (optional, but recommended)
- 1 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup corn kernels
- 1/4 cup cup dry sherry (optional)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
Instructions
Prepare the Crust:
- In a large mixing bowl, combine flour, salt, and sugar.
- Add cold butter cubes and use a pastry cutter or hands to work into coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until dough comes together (use a fork). Don’t overwork it.
- Divide dough into two disks (one slightly larger), wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the Filling:
- In a large pot, melt butter over medium heat.
- Add onion, carrots, celery, and garlic. Sauté until tender (5–7 minutes).
- Stir in flour and cook 2–3 minutes, stirring constantly, until golden.
- Whisk in broth gradually, bring to a simmer, then add potatoes and cook 10 minutes or until tender.
- Stir in cream, peas, corn, thyme, salt, pepper, and sherry. Cook 5 minutes until thickened.
- Add lobster meat and parsley. Cook another 2–3 minutes. Remove from heat.
Assemble and Bake:
- Preheat oven to 375°F (190°C).
- Roll out larger dough disk and line the pie dish.
- Add lobster filling to crust.
- Roll out remaining dough and cover the pie. Trim and crimp the edges.
- Cut slits in top crust for steam.
- Bake 45–50 minutes until golden and bubbly.
- Let cool slightly before serving, it’s hot!
Tried this recipe?Let us know how it was!
