Lobster Pot Pie

Key Ingredients in This Recipe

• Lobster – 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 creamy 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. It gives the lobster mixture the perfect punch of flavor. 
• 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. 

A full ingredient list with exact amounts can be found in the recipe card below.

Swaps and Substitutions

• Puff pastry: 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 for mini chicken and prosciutto pot pies.
• Lobster: Find tips for cooking whole lobsters and breaking them down for the meat in this recipe for classic New England lobster boil. You can easily use chopped lobster tail meat instead.
• Dairy-free: Omit the cream, swap the butter and puff pastry for dairy-free alternatives to make the pot pie dairy free.
• Sherry – Swap the sherry for dry white wine, dry vermouth or brandy. If using wine, opt for something crisp like Sauvignon Blanc or Pinot Grigio.

How to Make Lobster Pot Pie (Step-by-Step)

How to Serve Lobster Pot Pie

• As a main: Serve slices with a crisp green salad or roasted vegetables.
• With sides: Pair with garlic mashed potatoes or crusty bread for an extra-hearty meal.
• For entertaining: Garnish with fresh herbs and lemon wedges for a restaurant-worthy presentation.
• Larger 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.
• Individual pies: 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.

How to Store Lobster Pot Pie

• Refrigerator: Store leftover lobster pot pie in an airtight container for up to 3 days.
• Reheating: Warm individual portions in a 350°F oven until heated through to preserve crust texture.
• Freezing: Freeze baked or unbaked pot pie, wrapped tightly, for up to 2 months; thaw before reheating or baking.