Description
This delicious lobster pot pie recipe features tender lobster meat baked in a flaky puff pastry crust with a creamy, rich vegetable filling. Perfect for special dinners, holidays, or indulgent comfort food cravings. A seafood twist on a classic pot pie with garlic, herbs, and velvety sauce.
Ingredients
1 ½ cups lobster meat (cooked)
1 sheet puff pastry (thawed)
2 tablespoons butter
2 shallots (minced)
2 cloves garlic (minced)
1 cup carrots (diced)
1 cup celery (diced)
¾ cup peas
1 teaspoon thyme (fresh or dried)
2 tablespoons all-purpose flour
1 ½ cups seafood or chicken broth
½ cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
1 egg (beaten for egg wash)
Instructions
1. Melt butter in a large skillet over medium heat and sautée the shallots and garlic until soft.
2. Add diced carrots and celery, cooking for 5 minutes until they begin to soften. Stir in peas and thyme.
3. Sprinkle flour over vegetables and stir to coat. Gradually pour in broth while stirring to avoid lumps.
4. Add heavy cream and let it simmer until the sauce thickens and becomes velvety.
5. Gently fold in the cooked lobster meat and season with salt and pepper.
6. Preheat oven to 400°F (200°C). Spoon filling into ramekins or baking dish.
7. Top with puff pastry, trim excess, and seal edges. Brush with beaten egg.
8. Bake for 20–25 minutes until the pastry is golden brown.
9. Let cool slightly before serving.
Notes
This recipe serves 4 people.
You can make the filling up to 2 days ahead and refrigerate.
Use seafood broth for more ocean-forward flavor, or chicken broth for a milder option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 510
- Sugar: 5g
- Sodium: 640mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 125mg