Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially when it comes to the lobster and pastry. I always recommend using fresh lobster if possible, but good-quality frozen lobster tails work well too and make the recipe more accessible. For the crust, homemade is lovely if you have time, but store-bought puff pastry can save the day while still delivering that buttery flake. The sauce is best with fresh herbs and a touch of white wine, but you can easily skip the wine for a kid-friendly version.
- 1 pound cooked lobster meat, chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 sheet puff pastry (9x9 inches), thawed
- 1 egg, beaten (for egg wash)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a small pie dish or individual ramekins if preferred.
- Melt butter in a medium skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté until vegetables soften, about 5-7 minutes.
- Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 2 minutes to remove the raw flour taste, stirring constantly.
- Gradually whisk in the milk and cream, then add the white wine if using. Cook, stirring often, until the sauce thickens, about 5 minutes.
- Remove from heat and stir in the fresh thyme, salt, and pepper. Gently fold in the chopped lobster meat, being careful not to break it up too much.
- Pour the lobster filling into your prepared dish. Roll out the puff pastry to fit over the top, trimming any excess.
- Brush the edges of the dish with beaten egg, then place the pastry on top. Press edges to seal and cut a few small slits in the pastry to vent steam.
- Brush the entire pastry with more egg wash for a beautiful golden finish.
- Bake for 20-25 minutes or until the crust is puffed and golden brown. Let the pot pie rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
