Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or four individual ramekins. Unfold the thawed puff pastry sheet onto a lightly floured surface. If using a single pie, cut a circle slightly larger than your pie dish to form the top crust. If using ramekins, cut out four circles, each large enough to cover the top of a ramekin with a slight overhang. Place these circles on a parchment-lined baking sheet and refrigerate until ready to use. This chilling helps ensure a perfectly flaky crust.1 sheet puff pastry
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. We want them tender but not browned, as this will form the aromatic base for our filling.1 tablespoon unsalted butter, 1 cup yellow onion, 1 cup celery, 1 cup carrots
- Sprinkle the flour over the softened vegetables and stir well to coat. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. This is your roux, which will thicken the sauce. Gradually whisk in the warmed milk, a little at a time, ensuring each addition is incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken.1/4 cup all-purpose flour, 1.5 cups whole milk
- Stir in the heavy cream, salt, freshly ground black pepper, dried thyme, and cayenne pepper (if using). Bring the mixture to a gentle simmer, stirring frequently. Let it simmer for about 5 minutes, or until the sauce has thickened to your desired consistency – it should be creamy and coat the back of a spoon. Taste and adjust seasoning as needed; it's crucial for flavor!1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon dried thyme, pinch cayenne pepper
- Gently fold in the chopped cooked lobster meat into the thickened sauce. Stir just until the lobster is warmed through; overcooking can make the lobster tough. Remove the skillet from the heat.2 cups cooked lobster meat
- Pour the lobster filling evenly into your prepared pie dish or individual ramekins.
- Carefully remove the chilled puff pastry circles from the refrigerator. Drape one circle over the single pie dish, pressing the edges down to seal them to the rim of the dish. Trim any excess pastry. For individual ramekins, place one circle over each, pressing down gently to seal. You can crimp the edges with a fork if desired. Cut a few small slits in the center of each pastry top to allow steam to escape during baking; this prevents the pastry from puffing up too much and becoming soggy.1 sheet puff pastry
- Brush the tops of the puff pastry evenly with the beaten egg wash. This will give the crust a beautiful golden-brown sheen. Place the pie dish or ramekins on a baking sheet (to catch any potential drips) and bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed, golden brown, and the filling is bubbling around the edges.1 large egg
- Once baked, carefully remove the Classic Lobster Pot Pie from the oven. Let it rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve and preventing burnt tongues! Serve hot and enjoy this luxurious creation.
Notes
Allow the pot pie to cool completely at room temperature before storing. Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results. For freezing, assemble but do not bake, wrap tightly, and freeze for up to 1-2 months. Bake from frozen at 375°F (190°C).
