- 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
- 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.
05/16/2018
recipepes.com
Lew's Famous Lobster Pot Pie, recipe
PT15M
PT1H
5
455 calories
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