Lobster Pot Pie

Name: Lobster Pot Pie
Ingredients: 6 tablespoons butter; 1 cup onions chopped; 1/2 cup chopped celery; salt to taste; ground white pepper freshly-, to taste; 6 tablespoons flour; 3 cups seafood stock; 1 cup milk; 2 cups diced potatoes blanched; 1 cup carrots diced, blanched; 1 cup sweet peas; 1 cup baked ham diced; 1 pound lobster meat cooked and diced; 1/2 cup water to 1 cup; 1 pie crust double

15 ingredients

5 steps

Ingredients

6 tablespoons butter
1 cup onions chopped
1/2 cup chopped celery
salt to taste
ground white pepper freshly-, to taste
6 tablespoons flour
3 cups seafood stock
1 cup milk
2 cups diced potatoes blanched
1 cup carrots diced, blanched
1 cup sweet peas
1 cup baked ham diced
1 pound lobster meat cooked and diced
1/2 cup water to 1 cup
1 pie crust double

Directions

1

Preheat the oven to 375 degrees. Grease a rectangular glass baking dish.
2

In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken. Stir in the milk and continue to cook for 4 minutes. Season with
3

Stir in the potatoes, carrots, peas, ham and lobster. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling. Pour the filling into the prepared pan.
4

Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Using a sharp knife and make several slits in the top of the crust.
5

Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.