lobster pot pie recipe

Written ByJenny Smyth Posted on
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The Best lobster pot pie recipe

I’m so excited to share with you my favorite lobster pot pie recipe. As a busy mom of three, I’m always on the lookout for delicious and easy-to-make meals that my family will love. This recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether we’re having a family gathering or just a quick weeknight dinner, this dish never fails to impress. The combination of succulent lobster, flavorful vegetables, and rich pastry crust is truly unbeatable. And the best part?

It’s surprisingly easy to make! With just a few simple ingredients and some basic cooking techniques, you can have this mouthwatering meal on the table in no time. I first discovered this recipe while on vacation in Maine, where lobster is a staple ingredient.

The locals would often serve it at family gatherings and special events, and I was hooked from the first bite. Over the years, I’ve tweaked the recipe to make it my own, adding some extra seasonings and spices to give it an extra boost of flavor. My kids adore helping me in the kitchen, especially when we get to use the pastry blender to mix together the butter and flour.

One of the things I love most about this recipe is how versatile it is. You can serve it as a main course or as a side dish, depending on your preference. And if you’re feeling adventurous, you can even add some extra ingredients like diced ham or chopped herbs to give it an extra kick of flavor.

But what really sets this recipe apart is its health benefits. Not only is lobster a lean protein source, but the vegetables add fiber and vitamins to make this meal a true nutritional powerhouse.

Lobster Pot Pie

4.7 from 1602 votes

A decadent twist on classic comfort food, this lobster pot pie features tender chunks of lobster meat in a creamy sherry sauce, all encased in a flaky, buttery crust. Perfect for a special occasion or a cozy dinner, it combines the richness of seafood with the heartiness of a pot pie.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Filling

1 1/2 pounds cooked lobster meat, cut into bite-sized pieces
2 tablespoons unsalted butter
1 medium onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup chicken or seafood stock
1 cup heavy cream
1/4 cup dry sherry
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas

For the Crust

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
4 to 5 tablespoons ice water
1 egg, beaten (for egg wash)

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2In a large skillet over medium heat, melt the butter and cook the onion, celery, and carrots until softened, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.
5Gradually whisk in the stock and heavy cream, then add the sherry, thyme, salt, and pepper.
6Bring the mixture to a simmer and cook until thickened, about 3 minutes.
7Gently fold in the lobster meat and frozen peas, then remove from heat.
8Divide the filling evenly among the ramekins or pour into the pie dish.
9To make the crust, combine the flour and salt in a bowl.
10Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
11Add ice water one tablespoon at a time, mixing until the dough just comes together.
12Form into a disc, wrap in plastic, and refrigerate for 15 minutes.
13On a floured surface, roll the dough out to about 1/8-inch thickness.
14Cut rounds slightly larger than the ramekins or one large round for the pie dish.
15Place the dough over the filling, pressing the edges to seal.
16Cut a few small slits in the top to allow steam to escape.
17Brush the crust with the beaten egg.
18Place the ramekins or pie dish on a baking sheet and bake for 25 to 30 minutes, until the crust is golden brown and the filling is bubbly.
19Let cool for 5 minutes before serving.

🔧Equipment

Large skillet or saucepan
Mixing bowl
Pastry cutter or fork
Rolling pin
4 (10-ounce) ramekins or a 9-inch pie dish
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 24g

📝Notes

For a quicker option, use store-bought puff pastry instead of homemade crust. Ensure the lobster is cooked but not overdone to maintain tenderness.

Watch Video Of How Lobster Pot Pie Works

This lobster pot pie recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether we’re having a family gathering or just a quick weeknight dinner, this dish never fails to impress.

One of my favorite things about this recipe is how easy it is to reheat – simply thaw it overnight in the fridge before reheating it in the oven until golden brown.

❓ Frequently Asked Questions About Lobster Pot Pie

Q: What type of lobster works best in this recipe?

The type of lobster you use will depend on your personal preference and budget. For this recipe, I recommend using fresh or frozen chunks of lobster meat. You can also use canned lobster meat if you prefer.

Q: Can I substitute other types of seafood for the lobster?

While you can use other types of seafood in place of the lobster, keep in mind that they may change the flavor profile of the dish. Some options include shrimp, scallops, or mussels.

Q: Do I need to make my own pastry dough from scratch?

No, you don’t need to make your own pastry dough from scratch! You can use store-bought puff pastry or even frozen puff pastry sheets if you prefer.

Q: How do I prevent the filling from becoming too thick?

To prevent the filling from becoming too thick, make sure to cook it slowly over low heat until all the ingredients are well combined and heated through.

Q: Can I freeze leftover pie for later use?

Yes, you can freeze leftover pie for later use! Simply thaw it overnight in the fridge before reheating it in the oven until golden brown.

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