Maximum Living Shrimp & Lobster Pie
Satiate your seafood cravings, and warm your bones with this decadent and savory pie.
1/3 cup butter
1/3 cup flour
1/3 cup chopped yellow onion
1 teaspoon oregano
1 teaspoon dill
1/2 tablespoon salt
1/4 tablespoon black pepper
1 3/4 cup chicken stock
2/3 cup whole milk
1 package (10 oz) frozen mixed vegetables (carrots, corn, broccoli, peas)
2 cup lobster or 2 lobster tails
1 lb. pink shrimp, peeled and deveined
2 frozen pie crusts
Preheat oven to 425 degrees.
Steam lobsters over boiling water for about 3 minutes until meat turns white. Set aside to cool.
Cut up meat into bite sized pieces about 1/2 to 3/4 inch.
Boil shrimp for about 5 minutes. Remove from pot and set aside.
Melt butter over medium heat. Add onions, salt, pepper, oregano and dill. Sauté until onions turn translucent.
Add flour and stir constantly until mixture is smooth and bubbly.
Stir in broth and milk. Heat to boiling, stirring constantly, then remove from heat.
Add vegetables, shrimp and lobster meat and combine.
Pour into bottom prepared pie pastry and top with another.
Seal pie crust edges together by pinching with your fingers.
Cut a few slits in the top of the pie.
Place pie on baking sheet. Put on middle shelf in oven and bake for 30 minutes or until pie crust turns a golden brown.
Remove from oven and let sit for about 10 minutes before serving.