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!
I consider myself extremely lucky – I’ve always had access to local, fresh seafood. I grew up in New England, and my father was a fish and lobster monger. This meant that we had the best available to us, whenever we wanted! If you are a fan of lobster, some other recipes you might want to try include my Lobster Fried Rice, Lobster Quiche, Creamy Lobster Pasta, or Lobster Gnocchi.
What Are the Origins of Lobster Pot Pie?
Being a New Englander, lobster pie is a classic dish that I grew up enjoing. This 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. This is our own New England version! Another New England lobster favorite are Lobster Cakes. They are versatile and delicious, and I love to serve them year round, espcially at Christmas!
Substituting for Lobster
I get it – 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. You can also use frozen lobster for this recipe! I love lobster pies but sometimes I like to substitute some of the lobster meat with other seafood. Doing this led to my seafood pot pie recipe, which is very delcious and perfect for a nice dinner at home!
Step by Step Instructions
Melt the butter in a large skillet over medium-high heat. Add the diced onion and minced garlic and saute until fragrant.
Helpful Tips From My Kitchen
- 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.
Storage and Reheating Instructions
- 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.
- 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.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Lobster Pie 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!
Notes
- 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!
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!!