How to Make Lew's Famous Lobster Pot Pie - A Step-by-Step Guide

There are few dishes more indulgent and luxurious than a perfectly prepared lobster pot pie. The rich, succulent meat of the lobster combined with a creamy, buttery sauce and flaky pastry crust make for a truly unforgettable dining experience. In this recipe, we'll share with you the secrets to making Lew's Famous Lobster Pot Pie, a dish that has gained a reputation for being absolutely irresistible.

One of the key components of a great lobster pot pie is, of course, the lobster itsel...

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Ingredients

  • 1 (3 ounce) package dry crab boil (such as Zatarain's® Crab & Shrimp Boil)
  • 5 small lobster tails
  • 1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
  • 5 tablespoons butter
  • ½ cup diced onion
  • ½ cup diced celery
  • ⅓ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ¾ cup milk
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups frozen mixed vegetables, thawed
  • ½ cup diced potato

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6
  • Yield: 1 9-inch pot pie

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Bring water and crab boil to a boil in a large saucepan.
  • Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes. Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
  • Place a pie crust into the bottom of a 9-inch pie pan and set aside.
  • Heat butter in a skillet over medium heat. Cook and stir onion and celery in butter until tender, 5 to 8 minutes. Stir flour into onion and celery mixture until vegetables are coated.
  • Combine chicken broth and milk in a bowl. Slowly stir broth and milk into onion, celery, and flour mixture until thickened. Stir seafood seasoning, garlic powder, and black pepper into thickened sauce.
  • Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
  • Pour lobster filling into the prepared pie crust.
  • Cover with remaining pie crust and seal by crimping the edges of the two crusts together. Cut an X into top of pie crust with a sharp knife to allow steam to escape during baking.
  • Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
  • Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.
  • Nutrition

    587 cal.

    • Total Fat: 33g
    • Saturated Fat: 12g
    • Cholesterol: 119mg
    • Sodium: 1058mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 26g
    • Vitamin C: 8mg
    • Calcium: 111mg
    • Iron: 3mg
    • Potassium: 551mg