1bunch green onionsminced, green and white parts, about 1/2 cup
0.5cupfresh Italian parsleyminced
Pastry
2 ⅔ cupsall-purpose flourplus more for dusting
1teaspoonsea salt
1cupunsalted butterice cold and cut into pieces
0.5cupice wateror more as needed
Egg Wash
1large egg white
1tablespoonolive oil
⅛teaspoonwhite pepper
Instructions
Lobster Filling
Melt butter in a large sauté pan over medium heat. Add onion and cook until onions are translucent, about 3 to 5 minutes.
Reduce to low heat, add the flour and continue cooking for 3 minutes, stirring occasionally. Slowly whisk the stock into the flour mixture.
Add the thyme, salt and pepper, and simmer for 5 minutes. Sauce will begin to thicken. Stir in the heavy cream, or coconut milk.
Remove from heat, add stir in the lobster, vegetables, parsley, and green onions. Adjust seasonings as needed and set aside.
Pastry Crust
Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter. Pulse/mix ingredients until they resemble a coarse meal.
Drizzle the cold water one tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
Turn the dough out onto a lightly floured surface. Divide into two balls, set one aside. Pat each ball down into a disk, wrap well with plastic wrap, and chill in the refrigerator for 20 minutes.
Assemble
Preheat oven to 375° F.
Line a 9-inch x 2-inch pie dish with one pie crust, fill with lobster mixture, and top with second crust.
Crimp the edges together and brush with egg wash. Poke 5 or 6 holes in the top crust to vent. Place the pot pie on a baking sheet to catch any potential spills.
Bake in preheated oven for 1 hour and 15 minutes, or until the top crust is golden brown and filling is bubbling.
Allow pot pie to cool for 30 to 60 minutes before serving, or the filling will be thin and not stay in place.
Lobster "Cookie"
While the pot pie is resting, roll up the pie crust scraps and cut out using a lobster shaped cutter. Mix red food coloring with the remaining egg wash and bake until golden brown.