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Plate of lobster pot pie with a silver fork on a wooden board.

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
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 4 Servings

Equipment

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

Ingredients
  

  • 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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