Lew's Famous Lobster Pot Pie

Recipe View Preheat the oven to 425 degrees F (220 degrees C).

Recipe View In a large saucepan, bring water and crab boil to a rolling boil.

Recipe View Add lobster tails and cook until they turn bright red and the meat is opaque, about 5-8 minutes. Drain and let cool slightly. Remove lobster meat from shells and dice. Set aside in a bowl.

Recipe View Carefully place one pie crust into a 9-inch pie pan. Crimp the edges to create a decorative border and set aside.

Recipe View In a skillet, melt butter over medium heat. Add diced onion and celery and sauté until softened, approximately 5-8 minutes. Stir in flour until vegetables are evenly coated.

Recipe View In a separate bowl, combine chicken broth and milk. Gradually whisk the broth and milk mixture into the onion, celery, and flour mixture, stirring constantly until the sauce thickens.

Recipe View Stir in seafood seasoning, garlic powder, and black pepper into the thickened sauce. Adjust seasonings to taste.

Recipe View Gently fold in thawed mixed vegetables, diced potato, and cooked lobster meat into the creamy sauce. Simmer until potatoes are tender, about 8 minutes.

Recipe View Pour the decadent lobster filling into the prepared pie crust.

Recipe View Carefully cover with the remaining pie crust. Seal the edges by crimping them together. Cut a few slits or an X into the top crust to allow steam to escape during baking.

Recipe View Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 40-45 minutes.

Recipe View Remove from oven and let stand for 10-15 minutes to allow the sauce to thicken slightly before serving.