Lobster Pot Pie

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easy, delicious, we added crab also

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I made mine with bacon and scallops instead of lobster and ham... delicious!

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I made this for my husband, much more the seafood-lover than I am. He said it was really good, but the lobster got a little lost in it, especially combined with the ham. Maybe put shrimp instead of ham next time? Otherwise, it was really easy to put together, and makes enough to feed a small crowd! I'll probably use this recipe as guidelines for making ANY kind of pot pie from now on.

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I was looking for a simple recipe to use up a pound of cooked lobster and this recipe did not disappoint. For the the required cup of ham, I bought and used a 1/2 pound of Black Forest cooked ham from Whole Foods market and it added a nice dimension to balance the lobster. The only slight error was I did not use the basic savory pie crust recipe and instead used a rolled up prefab pie crust (Pilsbury and would say although it did not degrade the finished pot pie, I would take the time next time and go with (make from scratch the savory pie crust recipe. The reason would be that the prefabricated pie crust takes longer to brown and cook and that it's a little thinner than a normal pot pie crust. I've never been a big fan of pot pies but this has to be the best tasting pot pie I've ever tried.

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I would say that I have never experienced lobster in this way before. I am from MA and have had many lobster dinners, baked, boiled. This was truly and exciting recipie for me to make . The spices used enhanced the taste of the lobster to its fullest. To me Lobster is King. I will make this for only those who appreciate cook eats. No pun intended.