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1
Preheat the oven to 425F.
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2
To prepare the filling, in a medium skillet, heat the olive oil and 2 tablespoons of the butter over medium heat.
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3
Add the celery, onion, and garlic, and saute until tender.
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4
Take the skillet off the heat and set aside.
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5
In a large pot, melt the remaining 10 tablespoons butter over medium heat.
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6
Once the butter has melted, slowly add the flour, whisking constantly until it begins to brown.
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7
Alternate adding the heavy cream and clam juice, beginning and ending with the clam juice and whisking continuously until the mixture begins to thicken.
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8
Ultimately, you want a thick, creamy texture.
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9
If the mixture is still too thick and clumpy after all of the cream has been added, add more heavy cream or clam juice, 1 tablespoon at a time, until you have achieved a smooth, creamy consistency.
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10
Reduce the heat under the pot to low and stir in the tomato paste.
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11
Next, add the reserved sauteed celery, onion, and garlic.
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12
Stir in the dill, sherry, and brandy, and cook for approximately 10 more minutes.
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13
Finally, add the lobster meat, stirring it thoroughly throughout the mixture.
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14
Set the filling to the side while you prepare the crust.
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15
To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
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16
On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle.
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17
Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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18
Spread the lobster cream filling evenly across the bottom of the pie shell.
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19
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle.
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20
Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.
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21
Unfold the circle so that the entire pie is covered.
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22
Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
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23
If youre feeling creative, find a lobster cookie cutter and cut a lobster-shaped hole out of the pie top.
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24
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
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25
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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26
Reduce the heat to 375F and continue baking for an additional 40 to 45 minutes, or until the crust turns a golden brown.
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27
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for at least 20 minutes before serving.
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28
Cooked Lobster Pot Pie can be stored in the refrigerator for up to 3 days.
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29
An uncooked pie can be stored in the freezer for up to 2 months.
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30
Wrap the pie tightly in plastic wrap and store it in your freezer.
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31
For best results, thaw the pie in the refrigerator before baking as instructed.
