Lobster Pot Pie
By: Helen Pitlick
Published: Saturday, December 19, 2009 - 11:41pm

Ingredients




6 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
salt to taste
freshly-ground white pepper to taste
6 tablespoons flour
3 cups seafood or chicken stock
1 cup milk
2 cups diced potatoes, blanched
1 cup diced carrots, blanched
1 cup sweet peas
1 cup diced baked ham
1 pound lobster meat, cooked and diced
1/2 cup Water - (to 1 cup)
1 double pie crust

Preparation

1 Preheat the oven to 375 degrees. Grease a rectangular glass baking dish. 2 In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 8 to 10 minutes, or until the sauce starts to thicken. Stir in the milk and continue to cook for 4 minutes. Season with  3 Stir in the potatoes, carrots, peas, ham and lobster. Season with salt and pepper. Mix the filling thoroughly. If the filling is too thick, add a little water to thin out the filling. Pour the filling into the prepared pan. 4 Place the crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Using a sharp knife and make several slits in the top of the crust. 5 Place the dish in the oven and bake for about 25 to 30 minutes or until the crust is golden brown and crispy. Remove from the oven and cool for 5 minutes before serving.