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A delicious Lobster Pot Pie is presented as the featured image for this recipe.

Irresistible Lobster Pot Pie

This Lobster Pot Pie is a decadent comfort food featuring sweet lobster chunks in a rich, creamy sauce, all encased in a flaky, golden crust. With detailed instructions, even beginner bakers can create this unforgettable meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 - 2 lbs cooked lobster meat, roughly chopped
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1/4 cup dry sherry or white wine
  • 1 tablespoon fresh lemon juice
  • Pinch of red pepper flakes optional
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup chopped fresh parsley
  • 1/4 cup all-purpose flour
  • 3 cups heavy cream
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Pinch of nutmeg
  • 1 egg, beaten for egg wash
  • Coarse sea salt, for sprinkling optional

Equipment

  • Large skillet or Dutch oven
  • 9-inch pie dish
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • whisk
  • pastry brush
  • Oven
  • mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
  3. Pour in the sherry or white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
  4. Add the chopped lobster meat, lemon juice, and red pepper flakes (if using). Cook for 2-3 minutes, just until the lobster is heated through. Remove from the skillet and set aside.
  5. In the same skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 8-10 minutes, stirring occasionally.
  6. Stir in the frozen peas, frozen corn, and chopped parsley. Cook for another 2-3 minutes, until the vegetables are heated through.
  7. Sprinkle the flour over the vegetables in the skillet and cook for 1 minute, stirring constantly.
  8. Slowly pour in the heavy cream and chicken broth, whisking constantly to prevent lumps from forming.
  9. Add the dried thyme, salt, pepper, and nutmeg. Bring the mixture to a simmer, then reduce the heat and cook for 5-7 minutes, or until the sauce has thickened slightly, stirring frequently.
  10. Gently fold the cooked lobster meat into the creamy vegetable sauce.
  11. Pour the lobster mixture into the 9-inch pie dish.
  12. Unroll one of the pie crusts and place it over the filling. Trim the edges of the crust, leaving about a 1-inch overhang.
  13. Fold the overhang under and crimp the edges to seal the pie. Cut a few slits in the top of the crust to allow steam to escape.
  14. Brush the top of the pie crust with the beaten egg wash.
  15. Sprinkle the crust with coarse sea salt, if desired.
  16. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover it loosely with foil.
  17. Let the Lobster Pot Pie cool for at least 15 minutes before serving.

Notes

For a richer flavor, use lobster stock instead of chicken broth. You can prepare the lobster filling up to 2 days in advance and store it in the refrigerator. The unbaked pot pie can be frozen for up to 2 months. Cover the pie loosely with foil during the last 15-20 minutes of baking if the crust is browning too quickly.