The filling of this pot pie is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.
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In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry. The filling of this lobster pot pie is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.
The holidays are the perfect time to splurge a little on an elegant dish. It is my family’s tradition to eat seafood on Christmas Eve and this pot pie might just make the rotation.
While during the summer I usually buy live whole lobsters and cook them myself for dishes such as this Maine lobster pot pie or creamy lobster pasta, during the cooler winter months a lot of times I opt to have the fishmonger boil or steam them so that I can just pick them up. Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets.
Puff Pastry
Also known as pâte feuilletée, this dough creates very flakey, crisp layers. It’s made with laminated dough with plenty of butter throughout. Since it’s a more complex dough I typically opt to use store bought puff pastry rather than making it.
Mirepoix
The combination of carrots, onion and celery is referred to as mirepoix. This aromatic combination of vegetables is a classic base for soups and recipes like this.
Shallots
I use shallots in this recipe for their mild, slightly sweet flavor though they can easily be swapped with yellow onion.
Leeks
Leeks are an allium that add sweet, oniony flavor. The top green parts are too tough and are discarded or saved for another use while the lower white parts are thinly sliced and sautéed.
Red Potatoes
These potatoes have a super thin skin so the texture doesn’t; change even if they aren’t peeled. They are a firmer potato so they are great for soups or stews (like the base filling of this recipe).
Sherry
Sherry is used to enhance the flavor of soups. I use it to bring out the flavors of the lobster filling as I would a lobster bisque.
Seafood Stock
Seafood stock is made from simmering the shells of lobster, shrimp, crab shells or other fish bones with white wine and other aromatics. I often buy seafood stock though you can easily make your own – especially if you cook whole lobsters for this recipe.
Tarragon
This herb has a subtle licorice flavor that pairs really well with seafood like lobster.
Heavy Cream
The lobster filling gets the creaminess from heavy cream in this recipe. I’d recommend using the heavy cream rather than swapping for something else like half and half.
How to Make Lobster Pot Pie
Sauté vegetables. Heat a large pot over medium heat, add the olive oil and heat through. Add the shallots, leeks, carrots, celery and potatoes and sauté, stirring occasionally until the vegetables are tender, about 6 minutes.
Add sherry. Pour in the sherry and continue to cook until it has almost all evaporated, about 5 minutes.
Make a roux. Add the butter and allow to melt then stir in the flour and cook, stirring constantly, until pale brown, about 1 minute. Add the stock and the tarragon and bring to a simmer over medium-low heat, until the sauce thickens, about 10 minutes.
Finish the filling. Stir in the cayenne and season to taste with salt and pepper. Whisk in the cream then add the lobster meat and set aside.
Heat oven. Heat oven to 400ºF (200ºC).
Add to baking dishes. Add to 4 (8-ounce) oval baking dishes/ ramekins or 1 large 12″ oval baking dish. On a clean, lightly floured surface, roll out the puff pastry dough so that it is ¼-inch thick.
Top with puff pastry. Cut two oval shapes ½ larger than the baking dishes and cut an ‘x’ in the middle of each oval (for steam to escape). Lay the dough over the top of each baking dish so the edges hang over the side.
Bake the pot pies. Brush the puff pastry with the beaten egg. Bake until the top is golden brown and puffed up, about 25 to 30 minutes. Serve hot.
Tips and Tricks for This Recipe
Why add slashes to the pot pie?
Adding slashes to the top pot pie dough creates vents and allows steam to escape keeping the puff pastry flakey and preventing the filling from overflowing.
Serving Suggestions for Lobster Pot Pie
The pot pies can be shared among two people each (if you want to share). I like to eat it right out of the baking dish rather than serving it in additional bowls.
The lobster pies can also be divided among ramekins for individual serving portions. Cut down the cooking time since the servings are smaller. Brush with the egg wash and cook for about 20 minutes.
Swaps and Substitutions
The frozen puff pastry used for the top of the lobster pot pies can be swapped with pie dough if needed like used in this recipe here.
Find tips for cooking whole lobsters and breaking them down for the meat here.
Other Recipes to Try
If you enjoy this lobster pot pie recipe, I recommend checking out these:
1medium leek,chopped, whites only (discard greens)
2medium carrots,peeled and diced
1stalk celery,diced
2red potatoes,washed and diced
½cupsherry
2tablespoonsunsalted butter
3tablespoonsall-purpose flour
2cupsseafood stock
1tablespoondiced tarragon
1/8teaspooncayenne
Kosher salt,as needed
Freshly ground black pepper,as needed
½cupheavy cream
¾poundchopped cooked lobster meat,tail and claws
1sheet puff pastry,thawed
1egg,beaten
Instructions:
Heat a large pot over medium heat, add the olive oil and heat through. Add the shallots, leeks, carrots, celery and potatoes and sauté, stirring occasionally until the vegetables are tender, about 6 minutes.
Pour in the sherry and continue to cook until it has almost all evaporated, about 5 minutes.
Add the butter and allow to melt then stir in the flour and cook, stirring constantly, until pale brown, about 1 minute. Add the stock and the tarragon and bring to a simmer over medium-low heat, until the sauce thickens, about 10 minutes.
Stir in the cayenne and season to taste with salt and pepper. Whisk in the cream then add the lobster meat and set aside.
Heat oven to 400ºF (200ºC).
Add to 4 (8-ounce) oval baking dishes or 1 large 12″ oval baking dish. On a clean, lightly floured surface, roll out the puff pastry dough so that it is ¼-inch thick.
Cut two oval shapes ½ larger than the baking dishes and cut an ‘x’ in the middle of each oval (for steam to escape). Lay the dough over the top of each baking dish so the edges hang over the side.
Brush the puff pastry with the beaten egg. Bake until the top is golden brown and puffed up, about 25 to 30 minutes. Serve hot.
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@cookingwithcocktailrings
I made your lobster pie recipe over the holidays , doubled it and got two large oval pies . Froze one without pastry till I’m ready to cook it and gave the other to our son . Needless to say it was a hit 👍, I’m in Nova Scotia so we grew up with fresh seafood all year round . A great recipe so thank you .
Wow! This was easy and delicious! My son literally licked his bowl. I took the puff pastry scraps and put them on the sheet pan for extra dippers. 5 stars!
Made today but used pie dough instead – doubled the recipe and made into a slab pie for my fam of 4. Sadly I underestimated the amount of sherry and I had in the house and had to sub with white wine. Very sad as I know how yummy the sherry flavor is! Ended up seasoning with Old Bay instead of salt and pepper – very yummy. Brushed with butter and finished with rosemary salt.
Sounds incredible! I love a good slab pie! As far as substitutes go that one definitely still works well and you can’t go wrong with Old Bay! Thank you for sharing Kristi!
Yes! Then par-bake the bottom crust until golden brown before adding the filling. The filling is pretty creamy though so when cut the filling may come out. This is more like a traditional chicken pot pie filling but with lobster!
Is there a brand of seafood stock you recommend?
I often use Kitchen Basics brand because it’s sold at most grocery stores! I also like to use the imagine brand.
I made your lobster pie recipe over the holidays , doubled it and got two large oval pies . Froze one without pastry till I’m ready to cook it and gave the other to our son . Needless to say it was a hit 👍, I’m in Nova Scotia so we grew up with fresh seafood all year round . A great recipe so thank you .
I’m so glad you enjoyed the recipe!! Ah fresh seafood all year round is amazing! I’d love to visit Nova Scotia someday!
I’m dying to make this but can’t find seafood stock anywhere. Is there an alternative? I know that I can make my own, but it’s a pain.
Totally! As an alternative I’d recommend using chicken stock! It’s still light enough!
Wow! This was easy and delicious! My son literally licked his bowl. I took the puff pastry scraps and put them on the sheet pan for extra dippers. 5 stars!
I’m so happy to hear you enjoyed!!! Thank you so much for sharing Paige!
just curious, what are "two 8 oz oval baking dishes"? by my guess there’s about 50 oz of filling here…
Apologies for the oversight on that – it should be 4 (8-ounce) dishes or I make a bigger individual pie in a 12" oval baking dish.
Made today but used pie dough instead – doubled the recipe and made into a slab pie for my fam of 4. Sadly I underestimated the amount of sherry and I had in the house and had to sub with white wine. Very sad as I know how yummy the sherry flavor is! Ended up seasoning with Old Bay instead of salt and pepper – very yummy. Brushed with butter and finished with rosemary salt.
Sounds incredible! I love a good slab pie! As far as substitutes go that one definitely still works well and you can’t go wrong with Old Bay! Thank you for sharing Kristi!
This recipe looks amazing!
I’m going to try to make it for Thanksgiving. What size Staub baker did you use?
Yay – I hope you enjoy it!! This one is the 14" oval roasting dish. Here is the product link on Williams Sonoma: https://www.williams-sonoma.com/products/staub-oval-gratin-pan-baker/?pkey=ccookware-staub%7Cstaub-cast-iron&isx=0.0.8192
Made this last night – it was awesome!!
Thank you Susan!!! I am so glad to hear you enjoyed the recipe!
If it want it more like a pie….should I put a layer or pasty dough on the bottom as well?
Yes! Then par-bake the bottom crust until golden brown before adding the filling. The filling is pretty creamy though so when cut the filling may come out. This is more like a traditional chicken pot pie filling but with lobster!