Dairy and Gluten Free Decadent Lobster Pot Pie
Flaky puff pastry crowns sweet and succulent lobster is combined with generous chunks of vegetables in a savory sauce.
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Servings: 3
Equipment
- 1 stockpot
- 4 8 ounce ramekins or 7x10 casserole dish
Ingredients
- 1 lbs raw lobster meat, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 shallot, diced
- 1 garlic clove, minced
- 1 cup frozen peas
- 1 1/2 tsp thyme
- 1 1/2 tsp kosher salt
- 3 cups seafood stock
- 1/2 cup Dairy Free heavy cream
- 2 tbsp Dairy Free butter
- 1 1/2 cups potatoes, peeled and cubed small
- 1 puff pastry sheet, cut into 4 squares defrost according to package directions
- egg wash, 1 egg whisked with 1 tbsp water
Instructions
- Preheat oven to 400 degrees.
- Place a large stockpot over medium heat. Add the butter, garlic, shallots, carrots, and celery. Sauté for 5 minutes or until the shallots are translucent.
- Add the potatoes and seafood stock. Stir to combine. Cover. Allow to simmer until the potatoes are fork tender, about 10 minutes.
- Uncover and remove from heat. Stir in the salt, heavy cream, peas, and thyme. Let cool.
- Once cooled stir in the lobster meat.
- Divide the filling between 4 8 oz ramekins or add to a 7x10 casserole dish. Brush the edges of the ramekins or casserole dish with the egg wash. Top with puff pastry.
- Let your lobster pot pies bake for 20-25 minutes or until the crust is golden brown.
- Enjoy!
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