Looking for the perfect meal to make your significant other on Valentine’s Day? This warm & creamy lobster pot pie recipe will be sure to fill their belly, and their heart!
If you want to avoid the crowds on Valentine’s Day, you’re in good company!Although we’ll be celebrating Vday in the Cayman Islands this year, I’m still dreaming about how good this pot pie was and can’t wait to make it again! There’s nothing better than a warm pot pie during the winter, and although I love chicken, I thought it would be fun to jazz things up with some lobster for the special occasion.
This is a fairly easy recipe to follow — the key is purchasing cooked lobster meat vs. boiling it yourself (I learned that the hard way!). There’s also no need to worry about making your own pastry dough because the pie crust is made from Pillsbury Crescent Rolls!
Check out the ingredients & instructions below! Enjoy!
(Serves 4-6 people. Cut ingredients in half if cooking for two <3)
- 1 stick of unsalted butter, softened
- 1 1/2 cups of chopped yellow onion
- 3/4 cups of chopped fennel
- 2 tablespoons of white wine
- 2 1/2 cups of fish stock or clam juice
- 1/2 cup of all-purpose flour
- 1 1/2 teaspoons of kosher salt & 1 teaspoon of pepper
- 1/4 cup of heavy cream
- 1 package (6 oz) cream cheese, softened
- 1 lb of cooked lobster meat
- 1 1/2 cups of frozen corn
- 2 medium red potatoes, skinned, boiled & cubed
- 1/2 cup of chopped flat-leaf parsley
- Pastry: 2 cans (16 oz) of Pillsbury Refrigerated Crescent Rolls
- 1 tablespoon butter, melted for brushing pie crust
- 1/2 cup of seasoned croutons, crushed
- Prep time: 45 minutes
- Cook time: 30 minutes
***Prior to taking the steps below, boil your potatoes for about 10 minutes or until they’re al dente, cool immediately in cold water so they don’t overcook, and cut into medium-sized cubes.***
- Preheat the oven to 375 degrees.
- While oven is preheating, add the butter to a large skillet over medium heat & saute the onions, carrots and fennel for about 10 to 15 minutes.
- Turn down the heat to low, add the flour and cook for 3 more minutes, stirring occasionally. Add the white wine and cook for 1 minute.
- Slowly add the stock, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
- Place the lobster, frozen corn, potatoes, parsley and softened cream cheese in a bowl (no need to defrost the corn). Pour the sauce over the mixture and check the seasonings. Mix and set aside.
- Unroll the dough, and with a knife cut it into circles that will fit the ramekins you plan on using. Note: If you choose to do a ramekin, depending on the size of the dish, you may have enough mix for for 6-8 ramekins. If that’s the case, you’ll want to cut your dough in smaller circles.
- Butter the bottom and side of the ramekin. Line each ramekin with a circle of the dough, place about a 3/4 – 1 cup of the lobster mixture into the ramekin, and top with another cutout circle of dough.
- Crimp the edges together and brush top of dough with 1 tablespoon of melted butter, make a few slits in it with a knife & sprinkle with seasoned croutons.
- Bake for 25-30 minutes or until golden brown.
I hope you’re inspired to recreate these mini-pot pies for your significant other this Valentine’s Day, or the next time you’re in the mood for a warm & comforting meal!