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1
Preheat oven to 425 degrees F (220 degrees C).
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2
Bring water and crab boil bag to a boil in a large saucepan.
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3
Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
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4
Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
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5
Place a pie crust into the bottom of a 9-inch pie pan and set aside.
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6
Heat butter in a skillet over medium heat.
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7
Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
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8
Stir flour into onion and celery mixture until vegetables are coated with flour.
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9
Combine chicken broth and milk in a bowl.
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10
Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
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11
Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
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12
Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
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13
Pour lobster filling into the prepared pie crust.
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14
Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
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15
Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
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16
Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
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17
Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.
