Why You’ll Love This Recipe
Lobster Pot Pie is the epitome of comfort food elevated with luxurious seafood. This dish features tender chunks of lobster meat nestled in a creamy, flavorful filling packed with vegetables, all encased in a golden, flaky pastry. It’s perfect for special occasions, a romantic dinner, or when you want to indulge in something truly decadent yet familiar.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lobster meathomemade or store-bought puff pastryunsalted butteroniongarliccarrotsceleryfrozen peasall-purpose flourseafood or chicken stockheavy creamwhite winefresh thymefresh parsleylemon juiceolive oilsalt and pepperegg (for egg wash)
directions
Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil and butter over medium heat. Add onion, garlic, carrots, and celery, cooking until softened.
Stir in flour and cook for 1-2 minutes to create a roux.
Gradually pour in white wine, then stock, stirring constantly until smooth and slightly thickened.
Add heavy cream, fresh thyme, salt, and pepper. Let simmer until the mixture thickens further.
Fold in the lobster meat, peas, lemon juice, and parsley. Remove from heat and let cool slightly.
Spoon the filling into individual ramekins or a large baking dish.
Roll out the puff pastry and cut to fit over the dish(es). Press edges to seal and cut small slits in the top to vent.
Brush with beaten egg for a golden crust.
Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
Let cool slightly before serving.
Servings and timing
This recipe yields 4 individual pot pies or one large pie.
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55-60 minutes
Variations
Add mushrooms or leeks for extra depth of flavor.
Swap white wine for sherry or brandy for a richer taste.
Use crab or shrimp in addition to or instead of lobster for variety.
Make it spicy with a touch of cayenne or smoked paprika.
storage/reheating
Store leftovers in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven until warmed through and the pastry is crisp.
Freeze unbaked pot pies for up to 2 months and bake from frozen, adding extra time.
FAQs
Can I use frozen lobster meat?
Yes, thaw it completely and pat dry before using.
Do I need to pre-cook the pastry?
No, the puff pastry bakes directly on top of the filling.
Can I make this dish ahead of time?
Yes, prepare the filling and refrigerate. Add pastry and bake before serving.
What sides go well with Lobster Pot Pie?
A crisp green salad or roasted vegetables pair beautifully.
How do I prevent a soggy bottom crust?
This recipe uses only a top crust, which stays crisp when baked properly.
Can I use milk instead of cream?
Heavy cream provides richness, but whole milk can be used for a lighter version.
What if I don’t have ramekins?
Use a deep-dish pie pan or a baking dish.
Can I make it gluten-free?
Use a gluten-free pastry and substitute flour with a GF thickener like cornstarch.
Is it kid-friendly?
Yes, especially if you cut the lobster into smaller, manageable pieces.
Can I add cheese?
Yes, a bit of Gruyère or sharp cheddar can enhance the flavor.
Conclusion
Lobster Pot Pie is a gourmet twist on a classic comfort dish that brings together the richness of seafood with the hominess of a creamy pot pie. It’s impressive, hearty, and unforgettable—sure to impress guests or elevate your next cozy meal at home.
Print
Lobster Pot Pie: An Incredible Ultimate Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Baking, Sautéing
- Cuisine: American Seafood Comfort
Description
A luxurious twist on classic comfort food—tender lobster meat in a creamy, savory filling, topped with golden flaky pastry.
Ingredients
- 1 lb cooked lobster meat, roughly chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups half-and-half (or heavy cream)
- 1/2 cup seafood or chicken stock
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Grease a 1.5–2 quart baking dish or individual ramekins.
- In a large skillet over medium heat, melt butter. Add onion, garlic, carrots, and celery; sauté until softened, about 5–6 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
- Gradually whisk in half-and-half and stock until smooth and slightly thickened.
- Stir in thyme, parsley, Dijon mustard, salt, and pepper. Cook 1–2 minutes more for flavors to meld.
- Remove skillet from heat and gently fold in lobster meat.
- Pour the lobster filling into the prepared dish(es).
- Lay puff pastry over the top, trimming excess and pressing edges to seal. Cut a few slits for steam vents.
- Brush pastry with beaten egg for a golden finish.
- Bake for 20–25 minutes (15–18 minutes for smaller ramekins), until pastry is puffed and golden and filling is bubbly.
- Let rest 5 minutes before serving to set the sauce.
Notes
- Variation: Add a splash of white wine before cream for extra depth.
- Make-ahead: Assemble up to step 8, cover and refrigerate up to 24 hours; bake when ready.
- Substitution: Use crab meat instead of lobster for a more budget-friendly version.
- Pastry alternative: Use a homemade pie crust instead of puff pastry.
- Serving suggestion: Garnish with fresh chopped parsley or lemon zest.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 140 mg
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