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Four golden-brown lobster pot pies on a striped cloth, with one pie partially open to reveal a creamy filling and vegetables, a spoon inside the open pie.
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Lobster Pot Pie Recpie

This lobster pot pie is rich without being heavy, built on a proper cream sauce and finished with flaky puff pastry. The lobster stays tender, the vegetables cook evenly, and the filling sets up just right after baking. It’s classic comfort food that actually feels worth the splurge.
Prep Time25 minutes
Cook Time25 minutes
10 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 669kcal
Author: Dee Broughton

Equipment

  • Four 8–10 oz oven-safe ramekins, or cocottes
  • Rimmed baking sheet

Ingredients

For the filling

  • 2 tablespoons butter plus more for greasing the ramekins
  • 1 tablespoon olive oil
  • ½ cup onion diced small
  • ½ cup carrot diced small
  • ½ cup celery diced small
  • ¾ cup Yukon gold potatoes diced small
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • ¼ cup dry sherry optional
  • 1½ cups seafood stock
  • ½ cup heavy cream
  • ⅓ cup frozen peas
  • 2 lobster tails cooked and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley

For the pie crust

  • 1 sheet puff pastry thawed
  • 1 egg
  • 1 tablespoon water

Instructions

Prep the oven

  • Preheat the oven to 425°F. Set a rack in the center of the oven. Grease the insides of the ramekins with butter. Set the ramekins on the rimmed sheet pan.

Make the filling

  • Melt the butter with the olive oil in the large pot over medium heat.
  • Add the onion, carrot, celery, and potatoes. Stir and cook until the potatoes soften. Stir in the thyme, salt and black pepper.
  • Stir in the garlic and the tomato paste. Cook and stir until the garlic smells fragrant, about 30 seconds.
  • Sprinkle the flour over the veggies. Stir until the flour coats everything and cook for about 30 seconds.
    A white pot containing sautéed diced vegetables coated in cooked flour, including carrots, celery, and onions, sits on a wooden surface beside herbs, a lemon half, garlic, and a striped cloth.
  • Pour in the dry sherry and whisk until the mixture looks smooth. Let it simmer until it reduces by half, about 2-3 minutes.
  • Add the seafood stock in a slow stream while you whisk. Stir until the sauce looks smooth and no visible lumps remain.
    A hand pours broth from a measuring cup into a pot of diced vegetables being whisked, with herbs, garlic, and half a lemon on the table nearby.
  • Bring the mixture to a simmer. Cook for 8 to 10 minutes, stirring often, until the potatoes are just tender and the sauce starts to thicken. Keep the simmer low.
  • Pour in the heavy cream and peas.
    A pot of pot pie base with visible peas, herbs, with cream added to the orange broth sits on a wooden table beside a lemon half, fresh herbs, and a striped cloth.
  • Bring the sauce back to a simmer for 1-2 minutes. Keep the heat low so the cream does not boil.
  • Fold in the lobster meat, lemon juice, and parsley. Taste the filling and add more salt and pepper if it needs it.
    A pot of creamy pot pie filling with chopped herbs and lobster sits on a wooden table, surrounded by a lemon half, herbs, and a garlic clove.
  • Ladle the filling into four 8 to 10-ounce oven-safe ramekins or cocottes.
    Four small bowls of lobster pot pie filling are arranged on a metal tray atop a wooden surface, with a striped cloth and half a lemon nearby.

Cover and bake

  • Unfold the puff pastry sheet on a lightly floured surface. Roll it if you need a little extra size.
  • Cut the pastry into four rounds or squares that are slightly larger than the tops of the ramekins.
  • Lay one piece of pastry over each ramekin. Press the edges of the pastry to the rim of the dish to seal it.
  • Cut a few small slits in the top of each pastry so steam can escape and the pastry stays crisp.
  • Beat the egg with the water in the small bowl. Brush the egg wash over the surface of each pastry.
    Four unbaked pot pies with golden egg wash tops sit on a metal baking tray next to a pastry brush, lemon half, parsley, and striped cloth on a wooden surface.
  • Bake the pot pies until the pastry is deep golden. This should take about 20 to 25 minutes.

Serve

  • Remove the sheet pan from the oven and set it on the cooling rack.
  • Let the pot pies rest for about 10 minutes so the filling can settle and thicken.
    Four golden-brown lobster pot pies sit on a baking tray, which is placed on a wire rack over a wooden surface. A striped cloth and a lemon slice are visible nearby.

Notes

  • Dice all vegetables small so they cook evenly without a long simmer.
  • Add the lobster at the very end to avoid overcooking it.
  • Keep puff pastry cold until it goes into the oven for the best rise.
  • Let the pot pies rest after baking so the sauce thickens before serving.
Variations and Substitutions
  • Use a rolled pie crust instead of puff pastry if you prefer that texture. Cut the crust into rounds for the ramekins and vent the tops in the same way.
  • Swap part of the lobster for cooked shrimp or crab.
  • Use water or chicken broth in place of the seafood stock.
  • Use half and half instead of heavy cream for a slightly lighter filling.

Nutrition

Serving: 1serving | Calories: 669kcal | Carbohydrates: 47g | Protein: 17g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 1286mg | Potassium: 631mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3671IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 3mg