Lobster Pot Pie

Lobster Pot Pie

Lobster Pot Pie is an indulgent and luxurious twist on the classic comfort dish. Creamy, flavorful lobster filling encased in a buttery, flaky crust makes for a meal that is as impressive as it is delicious.

Perfect for special occasions or when you want to treat yourself to something extraordinary, this recipe will become a cherished favorite.

Ingredients

For the Filling:

1 pound cooked lobster meat, chopped

2 tablespoons unsalted butter

1 small onion, finely diced

1 medium carrot, diced

1 stalk celery, diced

2 cloves garlic, minced

3 tablespoons all-purpose flour

1 1/2 cups seafood stock (or chicken stock)

1/2 cup heavy cream

1/4 cup dry white wine

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

Salt and black pepper to taste

1/2 cup frozen peas

1 tablespoon fresh parsley, chopped

For the Crust:

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

How to Make

Step 1: Prepare the Filling

Melt butter in a large skillet over medium heat. Add the onion, carrot, and celery. Sauté for 4–5 minutes until softened.

Add the garlic and cook for another 1 minute until fragrant.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.

Slowly whisk in the seafood stock, followed by the heavy cream and white wine. Continue to stir until the mixture thickens, about 3–4 minutes.

Stir in Dijon mustard, smoked paprika, salt, and black pepper. Add the lobster meat, peas, and parsley, mixing gently to combine. Remove from heat and set aside to cool slightly.

Step 2: Assemble the Pot Pie

Preheat your oven to 375°F (190°C).

Divide the filling among individual oven-safe ramekins or pour it into a large pie dish.

Roll out the puff pastry sheet on a lightly floured surface. Cut it into shapes slightly larger than your ramekins or dish.

Place the pastry over the filling, pressing the edges to seal. Trim any excess pastry and crimp the edges for a decorative touch.

Cut small slits in the pastry to allow steam to escape, then brush the top with beaten egg for a golden finish.

Step 3: Bake the Pot Pie

Place the ramekins or pie dish on a baking sheet to catch any spills.

Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and puffed.

Let the pot pie cool for a few minutes before serving.

Chef’s Note

For a shortcut, use store-bought seafood stock and pre-cooked lobster tails.

Add a pinch of cayenne pepper or Old Bay seasoning for a touch of spice.

Serve with a simple green salad or crusty bread to complete the meal.

Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven for best results.

Nutrition Information (per serving, serves 4)

Calories: 420

Protein: 25g

Carbohydrates: 26g

Fat: 22g

Fiber: 2g

Sugar: 3g

Sodium: 620mg

Lobster Pot Pie is the ultimate comfort food with a gourmet flair. Its creamy filling and golden crust make it a dish that’s both hearty and elegant, perfect for wowing your guests or treating yourself to a special meal.