Lobster And Crab Pot Pie Recipe
Description
This Lobster and Crab Pot Pie recipe is a delicious combination of fresh seafood and savory herbs that's sure to please any seafood lover. This pot pie is a great way to enjoy a comforting meal without spending a lot of time in the kitchen. The buttery crust and creamy filling are a perfect match for the succulent lobster and crab meat. The addition of fresh herbs, such as tarragon, dill, and parsley, adds a bright and flavorful touch. This pot pie is sure to become a family favorite!
Prep time
This pot pie can be prepared in just a few minutes. The crust is made with store-bought puff pastry, so all you have to do is roll it out. The filling is quickly put together with the help of a food processor or blender and then simmered until thick and creamy. The lobster and crab is added just before baking and it only needs to be cooked for a few minutes. This pot pie can be on the table in about an hour.
Cook Time
This pot pie takes about 25 minutes to bake. The crust should be golden brown and the filling should be bubbling around the edges. Allow the pot pie to rest for a few minutes before serving so the filling can thicken up and the crust can crisp up. The result is a rich and creamy pot pie that's sure to satisfy your seafood cravings.
Ingredients
- 1 pound cooked lobster meat, cut into small pieces
- 1/2 pound cooked crab meat
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/4 cup all-purpose flour
- 2 cups seafood or vegetable stock
- 2 tablespoons fresh tarragon, chopped
- 1 teaspoon fresh dill, chopped
- 1/4 cup heavy cream
- 1/4 cup butter
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Instructions
1. Preheat the oven to 375°F. Grease a 9-inch pie plate with butter.
2. In a large pot, heat the butter over medium heat. Add the onion, celery, and garlic and cook until softened, about 5 minutes. Add the wine and cook for an additional 2 minutes.
3. Add the flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Remove from the heat and stir in the tarragon, dill, cream, butter, parsley, salt, and pepper.
4. Add the lobster and crab to the pot and stir to combine. Pour the filling into the prepared pie plate.
5. Unfold one sheet of puff pastry and place it over the top of the filling. Cut off any excess pastry and crimp the edges. Brush the top with the beaten egg.
6. Bake for 25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for 10 minutes before serving.
Equipment
- Large pot
- 9-inch pie plate
- Food processor or blender (optional)
- Rolling pin
- Pastry brush
Notes
This pot pie is best served fresh and hot out of the oven. Any leftovers can be stored in the refrigerator for up to 3 days. The pot pie can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 375°F for 25 minutes.
Nutrition: Per Serving
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 520mg
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 15g
Recipe Tips
This recipe can easily be adapted to your own tastes. For a milder flavor, use cooked shrimp instead of lobster and crab. If you prefer a spicier flavor, add a pinch of cayenne pepper to the filling. This pot pie can also be topped with freshly grated Parmesan cheese or a sprinkle of toasted bread crumbs. For a fun presentation, cut the puff pastry into star shapes and place them on top of the pot pie.
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