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A close-up view of a single creamy lobster pot pie, with a spoon breaking the golden puff pastry crust to reveal the rich, creamy filling inside.
FL Recipes

Lobster Pot Pie Recipe (The Ultimate Comfort Food)

This Lobster Pot Pie Recipe features tender lobster in a creamy sherry sauce under a flaky puff pastry crust. Learn to make this decadent, restaurant-quality comfort food at home with our easy step-by-step guide.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 individual pot pies
Course: Dinner, Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 1 Medium Onion finely chopped
  • 2 Carrots peeled and diced
  • 2 stalks Celery diced
  • 2 cloves Garlic minced
  • 1/3 cup All-Purpose Flour
  • 1/4 cup Dry Sherry
  • 1.5 cups Chicken or Seafood Stock
  • 1 cup Heavy Cream
  • 1 cup Diced Potatoes cooked
  • 1 cup Frozen Peas
  • 1 lb Cooked Lobster Meat roughly chopped
  • 2 tbsp Fresh Tarragon chopped
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 1 sheet Puff Pastry thawed
  • 1 Large Egg beaten (for egg wash)
  • Coarse Sea Salt for sprinkling

Equipment

  • 1 Dutch Oven or Large Pot
  • 4 10-ounce Ramekins
  • 1 Baking Sheet

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes. Stir in garlic and cook for 1 more minute.
  2. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly pour in the dry sherry to deglaze the pot. Whisk in the stock and heavy cream until smooth. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
  4. Stir in the cooked diced potatoes, frozen peas, tarragon, salt, and pepper. Gently fold in the chopped lobster meat and remove from heat.
  5. Preheat oven to 400°F (200°C). Divide the lobster filling among 4 oven-safe ramekins.
  6. Roll out the puff pastry sheet and cut four rounds slightly larger than your ramekins. Place a pastry round over each ramekin.
  7. Brush the pastry tops with the beaten egg and sprinkle with coarse sea salt. Cut two small slits in the center of each top to vent.
  8. Place ramekins on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Nutrition

Calories: 780kcalProtein: 38gFat: 48gFiber: 5g

Notes

Pro-Tip: Ensure your puff pastry is cold and your filling has cooled slightly before assembling. This helps create the flakiest possible crust.
Storage: Store leftovers covered in the refrigerator for up to 2 days.
Keyword lobster pot pie,puff pastry pot pie,seafood pot pie

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