Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Lobster Pot Pie.

¼ cup onions (small dice)

¼ cup celery (small dice)

¼ cup corn

¼ cup peas

¼ cup steamed red potatoes (small dice)

¼ cup scallions (thinly sliced)

1 ¼ cup lobster bisque soup

10 ea. saltine crackers (crushed)

¼ tsp old bay seasoning

½ lb. lobster meat (medium dice)

1 tbs. butter

1 ea. 9” pie shell (par baked)

1 ea. 10” round puff pastry sheet

1 ea. whole egg (beaten for egg wash)

1. In a sauté pan melt butter, add the onion, celery and cook until the onion is translucent, and the celery is tender.

2. Add the corn, peas, potatoes, scallions and cook for one minute.

3. Add the lobster bisque and bring to a simmer.

4. Add the crushed saltines, mix well, and remove from heat.

5. Place the lobster meat in the par baked pie shell making sure to spread evenly across the bottom of the shell.

6. Ladle in the wet mixture on top of the lobster meat, filling the pie shell to the rim.

7. Place the puff pastry sheet on top of the pie shell and crimp the edges making sure it adheres to the pie shell.

8. Brush the top of the puff pastry with egg wash and sprinkle with the old bay seasoning.

9. Cook at 325 degrees for 10-15 minutes or until golden brown.