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Lobster Pot Pie
Lobster pot pie is a savory baked dish that combines lobster meat with a rich, creamy filling and a pastry crust.Typically it includes:Lobster meatA sauce made with butter, cream, stock, or sherryVegetables like peas, carrots, mushrooms, or onionsHerbs and seasoningsPuff pastry or pie crust on top, and sometimes on the bottom tooIt’s basically a seafood version of chicken pot pie, but more luxurious and delicate in flavor. The filling is usually creamy and buttery, and the pastry turns golden and flaky when baked.
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Ingredients
Filling
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock chicken stock, or vegetable stock
- 1 cup half-and-half or heavy cream
- 1 tablespoon dry sherry or white wine, optional
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme chopped or dried thyme
- 1 to 1 1/4 pounds cooked lobster meat cut into bite-size pieces
Topping
- 1 sheet puff pastry thawed
- 1 egg
- 1 tablespoon water
Instructions
Preheat the oven
- Heat oven to 400°F.
Cook the vegetables
- In a large skillet, melt the butter over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add mushrooms and cook 4 to 5 minutes more, until softened.
- Stir in garlic and cook for 30 seconds.
Make the sauce
- Sprinkle the flour over the vegetables and stir well. Cook for 1 minute.
- Slowly whisk in the stock, then the half-and-half.
- Add sherry, Old Bay, salt, and pepper.
- Simmer for 3 to 5 minutes, stirring often, until the sauce thickens.
Add lobster and herbs
- Stir in peas, parsley, and thyme.
- Gently fold in the lobster meat.
- Taste and adjust salt and pepper.
- Remove from heat.
Fill the baking dish
- Spoon the filling into a 1 1/2- to 2-quart baking dish or divide among 4 ramekins.
Add the pastry
- Roll or unfold the puff pastry and cut to fit the top of your dish or ramekins.
- Lay the pastry over the filling.
- Beat the egg with 1 tablespoon water to make an egg wash.
- Brush the pastry with egg wash.
- Cut a few small slits in the top for steam to escape.
Bake
- Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown and the filling is bubbling.
- If the top browns too quickly, loosely tent with foil.
Rest and serve
- Let stand 5 to 10 minutes before serving.
If using raw lobster, cook it first before adding to the filling.
Puff pastry works best as a top crust only, since the filling is creamy.
For extra richness, add 1/4 cup grated Parmesan or Gruyère to the sauce.
You can swap in shrimp, crab, or a seafood mix if you like.
Puff pastry works best as a top crust only, since the filling is creamy.
For extra richness, add 1/4 cup grated Parmesan or Gruyère to the sauce.
You can swap in shrimp, crab, or a seafood mix if you like.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 730kcal (37%)Carbohydrates: 50g (17%)Protein: 38g (76%)Fat: 42g (65%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.4gCholesterol: 265mg (88%)Sodium: 1417mg (62%)Potassium: 925mg (26%)Fiber: 5g (21%)Sugar: 9g (10%)Vitamin A: 6050IU (121%)Vitamin C: 22mg (27%)Calcium: 265mg (27%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- Small bowl for egg wash
- rolling pin optional if pastry needs rolling
- baking sheet optional, to catch drips
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