New England Lobster Pot Pie with Puff Pastry

This lobster pot pie is a New England classic made with buttery chunks of lobster, a creamy filling built on lobster stock and cream sherry, and a golden puff pastry crust that shatters when you cut into it. Puff pastry instead of traditional pie crust makes this feel lighter and more elegant while still delivering everything you want from a pot pie. It takes about an hour start to finish and is the kind of dinner that feels genuinely special without requiring a culinary degree to pull off.

I grew up in New England as the daughter of a second-generation fishmonger, which meant I had access to the best lobster available. Lobster pot pie was a natural extension of that; a way to turn a luxurious ingredient into something deeply comforting and homestyle. The cream sherry in the filling is the detail I feel most strongly about; it adds a sweetness and depth to the sauce that white wine cannot replicate. If you love lobster, you will also want to try my Lobster Risotto, Lobster Fried Rice, and Lobster Quiche.

Step by Step Instructions

New England Lobster Pot Pie with Puff Pastry

Allie Hagerty

This New England lobster pot pieis made with a creamy filling of lobster stock, cream sherry, fresh tarragon,and buttery chunks of lobster, all tucked under a golden puff pastry crust.Ready in about an hour and inspired by a lifetime of cooking with the bestlobster New England has to offer.

5 from 3 ratings

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Servings 4 Servings

Equipment

• large skillet
• wooden spoon
• saucepan
• whisk
• baking dish
• Pastry brush
• Oven

Ingredients

  

1x2x3x

• 4 tablespoons butter
• 4 celery stalks diced
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 red potato diced
• 1 lb lobster meat
• ½ cup peas
• 1 tablespoon fresh tarragon chopped
• 2 ½ teaspoons fresh cracked pepper
• 2 teaspoons salt
• ½ teaspoon paprika
• 5 tablespoons all-purpose flour
• 2 cups lobster stock
• 3 tablespoons cream sherry
• ½ cup heavy cream
• 1 package of puff pastry
• 1 egg

Instructions

 

• Preheat your oven to 400°Fahrenheit (200°Celsius).
• In a skillet over medium heat, melt the butter. Add diced onion, celery, garlic, and potato. Sauté until softened.
  4 celery stalks, 1 yellow onion, 4 cloves garlic, 4 tablespoons butter, 1 red potato
• Stir in flour until well combined, then gradually pour in lobster stock and cream sherry, whisking constantly to avoid lumps.
  5 tablespoons all-purpose flour, 3 tablespoons cream sherry, 2 cups lobster stock
• Add peas, tarragon, salt, pepper, and paprika. Cook until the mixture thickens.
  ½ cup peas, 1 tablespoon fresh tarragon, 2 ½ teaspoons fresh cracked pepper, 2 teaspoons salt, ½ teaspoon paprika
• Fold in cooked lobster meat and heavy cream, then transfer the mixture to a baking dish.
  1 lb lobster meat, ½ cup heavy cream
• Roll out puff pastry to fit the baking dish and place it over the filling. Brush with beaten egg for a golden finish.
  1 package of puff pastry, 1 egg
• Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbly.
• Let it cool slightly before serving. Enjoy the indulgent flavors of lobster pot pie!

Notes

Don’t skip the cream sherry. It adds a depth and sweetness to the filling that nothing else replicates. If you truly cannot find it, dry white wine works but the flavor will be lighter and less complex.

Handle the lobster meat gently. Add it toward the end of cooking and fold it in carefully. Lobster is delicate and you want clean, buttery chunks in every bite, not shredded pieces.

Keep the puff pastry cold. Take it out of the fridge right when you are ready to use it. Warm puff pastry loses its layers and won’t puff properly in the oven.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350F rather than the microwave to keep the pastry from going soggy. The filling also freezes well for up to 3 months; freeze without the pastry and add a fresh sheet when ready to bake.

Nutrition Facts

Calories: 779kcalCarbohydrates: 52gProtein: 32gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.5gCholesterol: 249mgSodium: 2314mgPotassium: 842mgFiber: 4gSugar: 5gVitamin A: 1214IUVitamin C: 16mgCalcium: 214mgIron: 4mg

Keyword lobster, new england

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