Ingredients
Scale
- 1 pound lobster meat, cooked and chopped
- 1 cup carrots, diced
- 1 cup peas, fresh or frozen
- 1/2 cup celery, diced
- 1/2 cup onion, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups seafood stock or clam juice
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon parsley, chopped
- 1 store-bought or homemade pie crust
- 1 egg, beaten (for egg wash)
If you’re looking to mix things up, feel free to substitute shrimp for some of the lobster or add a pinch of cayenne for a little heat. The recipe is flexible, much like the way my grandmother used to adapt recipes on the fly, always making them her own.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots, cooking until the vegetables are tender, about 5 minutes.
- Stir in the flour, cooking for 1-2 minutes until it forms a paste with the vegetables.
- Gradually whisk in the seafood stock and cream, allowing the mixture to thicken. This is where you’ll be reminded of those moments standing on a stool in your grandmother’s kitchen, watching simple ingredients transform.
- Add the lobster, peas, salt, pepper, thyme, and parsley, stirring to combine. Let the filling simmer for another 5 minutes, allowing the flavors to meld.
- Transfer the mixture into a baking dish, and cover with the pie crust, trimming any excess. Don’t forget to cut a few slits in the crust for steam to escape.
- Brush the crust with the beaten egg for that beautiful golden finish.
- Bake for 25-30 minutes, or until the crust is golden and the filling is bubbling.
As you pull the pie from the oven, take a moment to breathe in the aroma. It’s the scent of accomplishment and love, a dish that’s more than just a meal—it’s a memory in the making.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International