Lobster Pot Pie Recipe

Introduction

Lobster pot pie is a decadent twist on the classic comfort dish, combining tender lobster meat with a creamy vegetable filling encased in a flaky pastry crust. Perfect for a special dinner or cozy night in, this recipe is both elegant and surprisingly easy to make.

Ingredients

• 1 lb fresh lobster meat, cooked and chopped
• 1 cup heavy cream
• 1 cup chicken or seafood stock
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 pre-made pie crusts (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until the onion becomes translucent.
3. Step 3: Stir in the diced carrots and celery, cooking for about 5 minutes until they start to soften.
4. Step 4: Pour in the heavy cream and chicken or seafood stock, bringing the mixture to a gentle simmer.
5. Step 5: Add the chopped lobster meat and frozen peas, stirring well. Let the filling simmer for another 5 minutes.
6. Step 6: Season with fresh thyme, lemon juice, salt, and black pepper. Mix thoroughly, then remove from heat.
7. Step 7: Roll out one pie crust and fit it into a 9-inch pie dish. Pour in the lobster filling, spreading it evenly.
8. Step 8: Place the second pie crust over the filling, seal the edges by crimping them with a fork, and cut slits in the top crust to allow steam to escape.
9. Step 9: Brush the top crust with the beaten egg to achieve a golden finish during baking.
10. Step 10: Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
11. Step 11: Remove from the oven and let it cool for 10-15 minutes before serving.

Tips & Variations

• Use seafood stock instead of chicken stock to enhance the lobster flavor.
• For extra richness, add a splash of white wine to the filling before simmering.
• Substitute fresh thyme with tarragon or dill for a different herbal note.
• If you prefer a thicker filling, mix in a tablespoon of flour or cornstarch when adding cream and stock.
• Make individual pot pies using ramekins and smaller pie crusts for a charming presentation.

Storage

Store any leftover lobster pot pie covered in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, to keep the crust crisp. Avoid microwaving as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this recipe?

Yes, frozen lobster meat can be used, but thaw it completely and drain any excess liquid before adding it to the filling to avoid a watery pie.

Is it possible to make this pot pie ahead of time?

Absolutely. You can assemble the pie up to the egg wash step, cover it tightly, and refrigerate for up to 24 hours before baking. This helps the flavors meld even more.

Lobster Pot Pie Recipe

Print Recipe

★★★★★

5 from 114 reviews

This Lobster Pot Pie is a rich and comforting seafood dish featuring tender lobster meat simmered with fresh vegetables in a creamy sauce, all encased in a flaky, golden pie crust. Perfect for a special dinner, it combines the luxury of lobster with the homestyle charm of a classic pot pie.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 lb fresh lobster meat, cooked and chopped
• 1 cup heavy cream
• 1 cup chicken or seafood stock
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper

Pie Crust

• 2 pre-made pie crusts (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven: Begin by setting your oven to 400°F (200°C) so it’s fully heated when the pie is ready to bake.
2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until the onion turns translucent and fragrant, about 3-4 minutes.
3. Add Vegetables: Stir in the diced carrots and celery. Continue cooking for about 5 minutes until the vegetables soften slightly.
4. Make the Filling: Pour in the heavy cream and chicken or seafood stock. Bring the mixture to a gentle simmer to combine the flavors and thicken slightly.
5. Incorporate Lobster and Peas: Add the chopped lobster meat and frozen peas into the skillet. Stir well and let the filling simmer for an additional 5 minutes to heat through evenly.
6. Season: Stir in fresh thyme, lemon juice, salt, and black pepper. Mix thoroughly to ensure an even distribution of flavors, then remove the skillet from heat.
7. Prepare the Crust: Roll out one of the pie crusts and carefully place it into a 9-inch pie dish. Pour the lobster filling into the crust, spreading it out evenly.
8. Top with Crust: Cover the filling with the second pie crust. Seal the edges by crimping them with a fork to prevent leaking. Cut several slits on the top crust to allow steam to escape during baking.
9. Egg Wash: Brush the top crust with the beaten egg to give the pie a beautiful golden finish once baked.
10. Bake: Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and crisp.
11. Cool Down: Remove the pie from the oven and let it cool for 10-15 minutes to set before slicing and serving.

Notes

• Use fresh cooked lobster meat for the best texture and flavor.
• If you prefer, homemade pie crust can be used instead of pre-made crusts.
• Ensure the filling is not too runny before placing it in the crust to avoid soggy bottoms.
• The lemon juice adds a nice brightness to the creamy filling — don’t skip it.
• Allow the pie to cool slightly so the filling firms up, making it easier to serve.

Keywords: lobster pot pie, seafood pot pie, lobster recipe, creamy lobster, comfort food, easy seafood pie