Lew's Famous Lobster Pot Pie

Ingredients

• Servings: 1
• 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
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup milk
• 1 teaspoon seafood seasoning, such as old bay™
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups frozen mixed vegetables, thawed
• 1/2 cup diced potato

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 425 degrees f (220 degrees c).
• bring water and crab boil bag 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 with flour.
• 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 ground 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.