Maine Lobster Pot Pie

Maine Lobster Pot Pie

Maine Lobster Pot Pie


3 cups all purpose flour

2 sticks butter, cold

1/2 tsp salt

1/4 cup plus 3 tbsp ice cold water

4 tbsp unsalted butter

4 tbsp all purpose flour

3 cups chicken or veggie stock

1 1/2 cups diced potato

2 cups frozen mixed veggies

1/2 tsp garlic powder

2 tbsp fresh chopped rosemary

1/2 tsp salt

1/4 tsp black pepper

1/4 cup heavy cream

3 cups (1.5 lbs) roughly chopped cooked Maine Lobster meat

1 egg, beaten

  • Preheat the oven to 400 degree F. Lightly butter an 8 qt size baking dish
  • Place the flour in a large bowl and grate the butter into it
  • Add the salt and gently mix together with your fingers
  • Add the cold water and mix until the dough forms and comes together to form a ball
  • Once the dough is in a ball, cover with plastic wrap and chill for 30 minutes in the fridge
  • In a large pan melt the butter and whisk in the flour until the mixture starts to turn golden in color.
  • Gradually add the stock whisking after each addition and removing any lumps
  • Once all of the stock has been added and the sauce has thickened, add the potatoes and veggies and simmer for 3-4 minutes.
  • Add the garlic powder, rosemary, salt, pepper and heavy cream, stir well
  • Gently fold in the cooked lobster to the pot pie filling and transfer to your prepared baking dish
  • Roll the pastry out so it is big enough to cover the baking dish with some hanging over the sides of the dish
  • Tuck the pastry into the sides of the pie dish making sure to allow plenty of pastry to prevent it shrinking as it cooks
  • Trim the edges of the pastry and brush the top of the pot pie with a beaten egg
  • Bake in the oven for 60-65 minutes and the pie is bubbling and golden brown on top

Serves 6

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