Introduction

Enjoy the decadent flavors of lobster combined with a creamy, savory filling tucked into a flaky pie crust. This Lobster Pot Pie is the ultimate seafood comfort dish, perfect for special dinners or anytime you want to impress with a luxurious yet approachable meal.

A white bowl filled with a creamy, pale yellow sauce with small green herb pieces mixed in. Large chunks of bright red and white lobster meat sit on top and within the sauce. Resting on the rim of the bowl is a thick, golden-brown, puff pastry square that looks flaky and crisp with a shiny, slightly textured surface. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups lobster meat (substitute with cooked shrimp or mixed seafood if unavailable)
1 cup heavy cream (use unsweetened coconut milk for a lighter alternative)
1 cup chicken or seafood stock
1 onion, diced
2 cloves garlic, minced
1 cup carrots, diced (parsnips can be used as an alternative)
1 cup celery, chopped
1 cup frozen peas
1 tablespoon fresh thyme (double for bolder flavor)
1 tablespoon lemon juice, freshly squeezed
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil (for sautéing)
2 pre-made pie crusts (alternatively, use homemade crust)
1 egg, beaten (for glazing)
For serving: 1 bowl crisp green salad dressed with lemon vinaigrette
For serving: 1 loaf crusty bread

Instructions

Step 1: Preheat your oven to 400°F (204°C) and let it warm for about 15 minutes.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3 to 5 minutes until they become translucent.
Step 3: Stir in the diced carrots and chopped celery, cooking for another 5 minutes until the vegetables are softened.
Step 4: Pour in the heavy cream and chicken or seafood stock. Let it simmer gently for 3 minutes until the mixture thickens slightly.
Step 5: Gently fold in the lobster meat and frozen peas, heating on low for 5 minutes so the flavors meld without overcooking the seafood.
Step 6: Add the fresh thyme, lemon juice, salt, and black pepper. Allow it to simmer briefly before removing the skillet from heat.
Step 7: Line your pie dish with one of the pie crusts. Pour the lobster filling evenly into the crust.
Step 8: Cover the filling with the second pie crust. Seal the edges firmly and cut a few small vents on top to allow steam to escape.
Step 9: Brush the top crust with the beaten egg to give it a shiny, golden finish when baked.
Step 10: Bake the pie in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and fragrant.
Step 11: Remove from the oven and let it cool for 10 to 15 minutes before serving. This helps the filling to set and makes slicing easier.

Tips & Variations

For an extra crispy bottom crust, consider pre-baking the bottom pie crust for 8-10 minutes before adding the filling.
Double the fresh thyme if you prefer a stronger herb flavor throughout the pie.
Use mixed seafood like scallops and shrimp if lobster is not available, adjusting the cooking time slightly to avoid overcooking delicate seafood.
Switch to a lighter alternative, such as unsweetened coconut milk, to reduce richness without sacrificing creaminess.

Storage

Store any leftover lobster pot pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. For longer storage, the pie can be frozen before baking; thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

How to Serve

The image shows a white bowl filled with a creamy dish that has layered textures. The base layer is a rich, thick cream sauce colored pale yellow with visible green herb bits mixed in. On top of this sauce, there are chunks of white seafood, some with bright red shells, scattered throughout. Above the seafood pieces, a golden-brown puff pastry crust sits along the edge of the bowl, folded with a flaky texture that looks crispy and light. The overall look is warm and inviting with the puff pastry slightly rising above the creamy filling. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lobster or should I use cooked lobster meat?

It’s best to use cooked lobster meat to prevent overcooking during baking. Fresh lobster should be cooked first, then chopped and added to the filling at the final steps.

Can I make the pie crust from scratch?

Absolutely! Homemade pie crust adds a personal touch and can be tailored to your preference. Just ensure it is well chilled before rolling and baking.