Lew's Famous Lobster Pot Pie
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
46
Sourness
31
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
5 small
Lobster Tail5 tbsps
Butter1 cup
Onion (diced)1 cup
Celery (diced)1 cup
All-Purpose Flour1.5 cups
Chicken Broth3 cup
Milk1 tsp
Garlic Powder1.5 cups
Mixed Vegetable (frozen, thawed)1 cup
Potato (diced)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Bring water and crab boil bag to a boil in a large saucepan
3
Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes
4
Drain and cool lobster tails
5
Remove shells, and dice lobster meat
6
Transfer to a bowl
7
Place a pie crust into the bottom of a 9-inch pie pan and set aside
8
Heat butter in a skillet over medium heat
9
Cook and stir onion and celery in butter until tender, 5 to 8 minutes
10
Stir flour into onion and celery mixture until vegetables are coated with flour
11
Combine chicken broth and milk in a bowl
12
Slowly stir broth and milk into onion, celery, and flour mixture until thickened
13
Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce
14
Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes
15
Pour lobster filling into the prepared pie crust
16
Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together
17
Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking
18
Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes
19
Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken