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lobster pot pie with claw meat exposed.

The Best Lobster Pot Pie Recipe

This lobster pot pie is decadent, creamy, and luxurious! The filling is rich and flavorful, with a buttery puff pastry topping.
5 from 14 votes
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Course: Main Course, Side Dish
Cuisine: American, French
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 507kcal
Author: Emily

Equipment

  • Sharp Knife
  • Wooden Spoon or Rubber Spatula
  • Whisk
  • Oval Baking Dish
  • Pastry Brush

Ingredients

  • 2 tablespoon Olive oil
  • ¾ - 1 pound Lobster meat cooked and chopped *see notes*
  • 2 small Shallots diced
  • 2 cloves Garlic minced
  • 2 small Carrots sliced
  • 1 Celery diced
  • 2 Yukon gold potatoes peeled & diced
  • ½ cup Sherry Cooking Wine *not sherry vinegar*
  • 3 tablespoon Salted Butter
  • ¼ cup all-purpose flour
  • 2 cups Fish Stock/Broth or chicken or vegetable broth.
  • ½ cup Heavy Cream
  • 1 tablespoon Tarragon chopped
  • 1 teaspoon Salt (plus more to taste)
  • 1 sheet Puff pastry
  • 1 egg whisked, for egg wash

Instructions

  • Pre-heat your oven to 400º Fahrenheit.
  • If necessary, begin by breaking down the lobster and retrieving all of the meat necessary. Read this guide for How to Break Down a Lobster *see notes*
  • Allow the puff pastry to thaw if you have not already.
  • Roughly dice 2 small shallots.
  • Peel and dice 2 yukon gold potatoes.
  • Take 1 large celery stalk and slice in in half longways.
  • Then, slice into small chunks.
  • Peel the skin off of 2 small carrots, then slice into half-moons. (Leave the skinny ends whole-moon to encourage even cooking).
  • Mince garlic and tarragon.
  • In a medium-large pot or dutch oven, heat 2 tablespoon olive oil over medium heat.
  • Add the shallots, carrots, and celery to the pot and stir.
  • Add potatoes and continue to cook until shallots become soft and translucent.
  • Next, add garlic and cook until it become fragrant and soft, just slightly browned.
  • Add the sherry cooking wine and stir to deglaze the pot.
  • Cook until wine is nearly evaporated entirely.
  • Melt 3 tablespoons of butter into the vegetable mixture.
  • Once melted, add the flour and immediately begin stirring to combine.
  • Cook for 1-2 minutes, until flour is slightly darker in color.
  • Whisk in broth until there are no remaining flour clumps.
  • Fold in fresh chopped tarragon and whisk in the cream.
  • Simmer until the filling has reduced and become thick (about 10 minutes).
  • Once thickened to your liking, turn off the heat and mix in the lobster meat.
  • Make an egg wash by whisking 1 egg together with a splash of water (water optional).
  • Pour the filling into an oval-shaped baking dish of 9 to 12 inches long.
  • Be sure to spread it flat with a rubber spatula and make sure it isn't too high that the puff pastry will stick to it.
  • Gently place a sheet of puff pastry over the top.
  • With your fingers, press the puff pastry to seal around the edges of the dish. Then, use a butter knife to cut off the excess pastry.
  • Take a paring knife and cut a small X shape in the center to vent.
  • Gently brush the egg wash over the top of the push pastry, being sure to cover all of it.
  • Bake at 400º F for 25-30 minutes, or until the puff pastry is evenly browned and "puffed" entirely.
  • Remove from oven and cool.
  • Serve warm and enjoy!

Notes

  • If you can find lobster meat already removed from the shell and cooked, thats great, use that. If not, you can buy a few lobster tails and cook them, then remove the meat. Additionally, you can buy a whole lobster and break it down yourself. This is what I did, and it was rather time consuming, but it yields some of the freshest meat. The choice is yours, so long as you have enough meat in the end.
  • I recommend using fish stock if you can find it. I used a homemade vegetable stock for this recipe and it was fine as well. Chicken stock can work if all other alternatives fail.
  • If working with a whole lobster, read this guide for How to Break Down a Lobster.

Nutrition

Calories: 507kcal | Carbohydrates: 28g | Protein: 18g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 890mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3373IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 2mg
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