Cheddar Bay Lobster Pot Pie
Cheddar Bay Lobster Pot Pie
Ingredients
For the Lobster and Vegetables
- 2 whole lobsters, about 1 1/2 - 2 pounds each
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 4 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 4 cups lobster stock, or seafood stock
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- as needed salt, to taste
- 1/4 cup fresh parsley, chopped
For the Cheddar Bay Biscuit Topping
- 1 box Red Lobster Cheddar Bay Biscuit mix
- 1 1/2 cups cold water
- 1/2 cup shredded cheddar cheese
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder, from biscuit mix seasoning packet
- 1/2 teaspoon dried parsley, from biscuit mix seasoning packet
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the whole lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool slightly for about 10 minutes.
⏱️ 20 min
- 2
Once the lobsters are cool enough to handle, crack open the shells and extract all the meat from the tails, claws, and knuckles. Roughly chop the lobster meat into bite-sized pieces. Set aside.
⏱️ 10 min
- 3
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375
- 4
In a large, oven-safe pot or Dutch oven (about 8-10 inches in diameter), melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and yellow onion. Sauté for 5-7 minutes until the vegetables start to soften.
⏱️ 7 min
- 5
Add the 4 cloves of minced garlic to the pot and cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 7
Gradually whisk in 4 cups of lobster stock (or seafood stock) until smooth and no lumps remain. Bring the mixture to a simmer, stirring occasionally, until it thickens.
⏱️ 8 min
- 8
Stir in 1 cup of heavy cream, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of black pepper. Taste and add salt as needed. Add the chopped lobster meat and 1/4 cup of fresh parsley to the pot, stirring to combine. Remove the pot from the heat.
⏱️ 5 min
- 9
In a medium bowl, combine the Red Lobster Cheddar Bay Biscuit mix with 1 1/2 cups of cold water. Mix until just combined; do not overmix. Fold in 1/2 cup of shredded cheddar cheese.
⏱️ 3 min
- 10
Drop spoonfuls of the biscuit dough evenly over the lobster filling in the pot, covering the entire surface.
⏱️ 2 min
- 11
Bake the pot pie in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 12
While the pot pie bakes, melt 1/4 cup of butter. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley (from the biscuit mix seasoning packet).
⏱️ 2 min
- 13
Once the pot pie is out of the oven, brush the warm biscuits generously with the garlic butter topping. Serve immediately.
⏱️ 1 min
Kitchen Tools
Cheddar Bay Lobster Pot Pie
For the Lobster and Vegetables
- 2 whole lobsters, about 1 1/2 - 2 pounds each
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 4 garlic, cloves, minced
- 1/4 cup all-purpose flour
- 4 cups lobster stock, or seafood stock
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- as needed salt, to taste
- 1/4 cup fresh parsley, chopped
For the Cheddar Bay Biscuit Topping
- 1 box Red Lobster Cheddar Bay Biscuit mix
- 1 1/2 cups cold water
- 1/2 cup shredded cheddar cheese
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder, from biscuit mix seasoning packet
- 1/2 teaspoon dried parsley, from biscuit mix seasoning packet
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the whole lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool slightly for about 10 minutes.
⏱️ 20 min - 2
Once the lobsters are cool enough to handle, crack open the shells and extract all the meat from the tails, claws, and knuckles. Roughly chop the lobster meat into bite-sized pieces. Set aside.
⏱️ 10 min - 3
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375 - 4
In a large, oven-safe pot or Dutch oven (about 8-10 inches in diameter), melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and yellow onion. Sauté for 5-7 minutes until the vegetables start to soften.
⏱️ 7 min - 5
Add the 4 cloves of minced garlic to the pot and cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 6
Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 7
Gradually whisk in 4 cups of lobster stock (or seafood stock) until smooth and no lumps remain. Bring the mixture to a simmer, stirring occasionally, until it thickens.
⏱️ 8 min - 8
Stir in 1 cup of heavy cream, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of black pepper. Taste and add salt as needed. Add the chopped lobster meat and 1/4 cup of fresh parsley to the pot, stirring to combine. Remove the pot from the heat.
⏱️ 5 min - 9
In a medium bowl, combine the Red Lobster Cheddar Bay Biscuit mix with 1 1/2 cups of cold water. Mix until just combined; do not overmix. Fold in 1/2 cup of shredded cheddar cheese.
⏱️ 3 min - 10
Drop spoonfuls of the biscuit dough evenly over the lobster filling in the pot, covering the entire surface.
⏱️ 2 min - 11
Bake the pot pie in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 12
While the pot pie bakes, melt 1/4 cup of butter. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley (from the biscuit mix seasoning packet).
⏱️ 2 min - 13
Once the pot pie is out of the oven, brush the warm biscuits generously with the garlic butter topping. Serve immediately.
⏱️ 1 min