The Best Lobster Pot Pie Recipe (Easy with Puff Pastry)
This Lobster Pot Pie is a nostalgic, easy recipe for a New England take on a classic homestyle pot pie recipe. With a creamy base, a filling full of buttery chunks of lobster and vegetables and a golden brown crust, this dish will warm and keep you full. If you’re a fan of lobster recipes, this one will become one of your new favorites!
If you are a fan of lobster, some other recipes you might want to try include my Lobster Quiche, Creamy Lobster Pasta, Lobster Gnocchi, or my famous Lobster Cakes!
Table of Contents
Why You’ll Love This Recipe
- Nostalgia – This lobster pot pie recipe is reminiscent of a traditional chicken pot pie recipe. With a creamy filling, vegetables, and a flaky, buttery crust, this recipe reminds me of my childhood! This dish is the definition of comfort food with a modern twist!
- Date-night approved – Whether you’re celebrating Valentine’s Day, an anniversary, or just a Friday night date night, this recipe is special enough for a celebration but simple enough to make during the week! What’s more romantic than succulent chunks of cold-water lobster?
- Easy ingredients – No need for a trip to specialty markets – you should be able to find all of these ingredients at your local grocery store (including a sheet of puff pastry).
What Are the Origins of Lobster Pot Pie?
Lobster pot pie is a delicious dish that combines lobster’s richness with a pot pie’s comforting warmth. While there isn’t a specific documented origin for lobster pot pie, it likely emerged as a variation of traditional pot pie recipes, which have been around for centuries. Pot pies have long been part of culinary traditions in many cultures. The concept of enclosing savory fillings within a pastry crust dates back to medieval Europe. Over time, variations of pot pies developed in different regions and with different ingredients based on local availability and preferences.
Lobster pot pie, specifically, likely originated in regions where lobster is abundant, such as coastal areas of North America, particularly in New England (where I’m from!!), where lobster is a culinary staple. Given lobster’s popularity in these areas, it makes sense that it would find its way into various dishes, including pot pie.
The combination of tender lobster meat, savory vegetables, and creamy sauce encased in a flaky pastry crust creates a comforting and indulgent dish perfect for special occasions or a cozy meal on a chilly day. While its exact origins may be uncertain, lobster pot pie has certainly become a beloved dish enjoyed by many seafood lovers.
Ingredients
- Cooked lobster meat – Opt for fresh, high-quality lobster meat for the best flavor and texture. If fresh lobster isn’t available, frozen lobster meat can be a convenient alternative. Thaw it properly before using for optimal results. You can use lobster tails or claws – I prefer to use some of both for a nice lobster mixture.
- Celery — Although mild, celery adds a refreshing crunch and subtle flavor to the filling. Chop the celery finely for a more uniform texture in your pot pie.
- Yellow onion – I love onions! Yello onion adds a sweet and savory base flavor for the filling.
- Peas – Bright, green peas add sweetness and color to the filling. If using frozen peas (as I do), thaw them before adding to the filling to prevent excess moisture.
- Garlic —You can never have enough garlic! In this lobster pot pie, garlic’s aromatic flavor enhances the savory profile of the filling. Finely mince the garlic cloves for an even flavor distribution throughout the dish.
- Tarragon – Lobtser and tarragon are a classic flavor combo. Tarragon Infuses a subtle hint of licorice-like flavor, complementing the sweetness of the lobster. Use fresh tarragon for the best flavor, although dried tarragon can also be used!
- Paprika — Paprika adds warmth and a mild smokiness to the filling. You can use smoked paprika for an extra layer of depth in flavor. Although cayenne pepper has a different flavor, you could also use a hint of cayenne!
- All-purpose flour – Flour acts as a thickening agent to create a creamy consistency in the filling.
- Lobster stock (or broth of choice) – Lobster stock provides a rich seafood flavor base for the filling. If lobster stock isn’t available, you can use seafood or chicken broth as alternatives.
- Cream sherry — I love to use cream sherry in my lobster recipes. It adds a touch of sweetness and depth of flavor to the filling. Use a good-quality cream sherry for the best results, and adjust the amount according to your taste preferences.
- Potatoes – Potatoes add a heartiness and texture to the filling. Dice the potatoes into small, evenly sized pieces for quicker cooking and a consistent texture in your pot pie.
- Heavy cream – Heavy cream contributes richness and creaminess to the filling. Use heavy cream for a velvety texture, but you can use half-and-half or whole milk as alternatives if you prefer a lighter version.
- Puff pastry – I love using puff pastry, which povides a flaky and buttery crust for the pot pie. Thaw the puff pastry according to the package instructions before using, and brush it with an egg wash for a golden, glossy finish.
- Egg – I use one egg for the egg wash to give the puff pastry a beautiful golden color when baked. Beat the egg with a little water or milk for a smoother, more even application on the pastry.
Substitutions and Additions
- Substitue for lobster – Maine lobster can be a really expensive ingredient. It can also be hard to find. Instead of lobster, you can use other types of seafood. Try crab meat, langoustine, shrimp (or a seafood mix) for a delicious take on this classic pot pie.
- Use white wine – Although I love the taste of sherry cream sauce with sweet lobster, it’s an ingredient people don’t often have. Feel free to use white wine instead, which will impart a lighter flavor.
- Use what you have – The beauty of a pot pie is that you can use whatever vegetables you have! You can use seafood stock, chicken broth, fresh tarragon, or dried.. get creative with what you already have at home!
- Add corn – There is no better pairing than fresh, buttery lobster and sweet corn! Add some corn for a summery take on this classic lobster pot pie!
Step by Step Instructions
Step 1: Preheat your oven to 400°Fahrenheit (200°Celsius).
Melt the butter in a large skillet over medium-high heat. Add the diced onion and minced garlic and saute until fragrant.
Step 2: Next, add the celery, diced potatoes, fresh tarragon, salt, pepper, and paprika. Sauté until the vegetables are softened and translucent, about 5-7 minutes.
Step 3: Sprinkle the flour over the vegetables and butter, stirring constantly to create a roux. Cook for an additional 2-3 minutes to remove the raw flour taste.
Step 4: Slowly pour in the lobster stock and cream sherry, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer and cook until it thickens about 5-7 minutes.
Step 5: Bring the mixture to a simmer and cook until it thickens about 5-7 minutes.
Step 6: Pour in the heavy cream, stirring until everything is evenly coated and combined.
Step 7: Add the cooked lobster meat and peas to the skillet, stirring well to combine.
Step 8: Simmer for an additional 5 minutes, allowing the flavors to meld together.
Step 9: Transfer the filling to a large baking dish or individual ramekins.
Roll out the puff pastry on a lightly floured surface and cut it into pieces large enough to cover the baking dish or ramekins. Place the puff pastry over the filling, trimming any excess dough. Use a fork to crimp the edges of the pastry.
Step 10: Beat the egg in a small bowl and brush it over the puff pastry to create a golden crust. If you like, add freshly cracked black pepper!
Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
Allow the pot pie to cool for a few minutes before serving. Enjoy!
Tips and Notes
- Handle lobster meat gently – Lobster meat is delicate, so handle it gently to avoid breaking it apart. Add it to the filling towards the end of cooking to ensure it stays tender and juicy.
- Thicken the consistency carefully – When thickening the filling with flour, start with a small amount and adjust as needed. You want the filling to be creamy but not overly thick.
- Ensure a proper pastry crust – Thaw the puff pastry according to package instructions and handle it gently to preserve its flakiness. Brushing it with an egg wash before baking will give it a beautiful golden color and crispy texture.
Recipe FAQs
Serving Suggestions
- Wine Pairing – A crisp and refreshing Chardonnay or a light-bodied Pinot Noir pairs wonderfully with the rich and savory flavors of lobster pot pie. The Chardonnay’s subtle oakiness complements the creamy filling, while the Pinot Noir’s fruity notes enhance the sweetness of the lobster.
- Side Salad – Serve the lobster pie with a fresh green salad tossed with a light vinaigrette dressing. The crispness of the salad provides a refreshing contrast to the creamy pot pie filling.
- Steamed Asparagus – Steam some asparagus spears until tender-crisp and serve them as a vibrant and nutritious side dish. The earthy flavor of asparagus complements the richness of the lobster pot pie.
- Garlic Bread – Slice a loaf of crusty bread and toast it until golden brown. Rub each slice with a clove of garlic and drizzle with olive oil for a fragrant and flavorful accompaniment to the pot pie.
- Roasted Vegetables – Roast a medley of seasonal vegetables, such as carrots, Brussels sprouts, and parsnips, until caramelized and tender. The roasted veggies add depth and texture to the meal.
Storage and Reheating Instructions
Storage
- Allow the pot pie to cool completely at room temperature.
- Once cooled, you can transfer the pot pie to an airtight container.
- Seal the container tightly and store it in the refrigerator for up to 3 days.
- Store it in the refrigerator for up to 3 days.
Reheating
- Preheat your oven to 350°F (175°C).
- Place the pot pie in the oven and bake for 20-25 minutes, or until heated.
- Alternatively, you can reheat individual portions in the microwave on medium power for 2-3 minutes or until heated to your desired temperature.
Please leave a review if you make this recipe! Don’t forget to follow @seasonedandsalted on Instagram!
The Best Lobster Pot Pie Recipe (Easy with Puff Pastry)
Equipment
- large skillet
- wooden spoon
- saucepan
- whisk
- baking dish
- Pastry brush
- Oven
Ingredients
- 1 lb lobster meat
- 4 celery stalks diced
- 1 yellow onion diced
- ½ cup peas
- 4 cloves garlic minced
- 1 tablespoon fresh tarragon chopped
- 2 ½ teaspoons fresh cracked pepper
- 2 teaspoons salt
- ½ teaspoon paprika
- 5 tablespoons all-purpose flour
- 4 tablespoons butter
- 2 cups lobster stock
- 3 tablespoons cream sherry
- 1 red potato diced
- 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.
- Stir in flour until well combined, then gradually pour in lobster stock and cream sherry, whisking constantly to avoid lumps.
- Add peas, tarragon, salt, pepper, and paprika. Cook until the mixture thickens.
- Fold in cooked lobster meat and heavy cream, then transfer the mixture to a baking dish.
- Roll out puff pastry to fit the baking dish and place it over the filling. Brush with beaten egg for a golden finish.
- 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!
This looks excellent! Excited to make it 🙂
This is the perfect light, flaky spring-y pot pie! The lobster is sweet and the filling is the perfect consistency. I loved it and will be making again soon – maybe for Mother’s Day!
This was so flavorful! What a great way to use lobster!!