This luxurious lobster pot pie is rich, creamy, and totally indulgent. With a golden, flaky puff pastry topping and a savory filling full of tender lobster, it’s an elevated take on the classic comfort food. Perfect for impressing guests or serving at a holiday dinner. Made with fresh lobster meat, buttery potatoes, cream, and aromatic tarragon, the filling is full of flavor and comforting texture. This dish is special enough for guests, yet so satisfying you’ll want to make it again and again.
If you’re looking for a meatless but cozy option, check out my Creamy Vegetable Soup too!
A Bit of History
The idea of a pot pie goes all the way back to Ancient Greece, where people made “artocreas,” early pies with meat and veggies baked in dough. In time, this evolved in Britain into hearty meat pies, now popular across the UK and Ireland, filled with everything from beef and lamb to fish.
When it comes to lobster pot pie, there’s a definite French influence. It’s quite similar to homard en croûte, which means “lobster in crust.” And naturally, puff pastry is a hallmark of French cuisine too.
What Makes This Lobster Pot Pie So Good
- It’s made from scratch. Aside from store-bought puff pastry (because let’s be real—it’s a labor to make), everything else is cooked fresh. Real butter, fresh herbs, no shortcuts.
- It’s decadent. Lobster alone is a treat, but pair it with a roux, cream, butter, and flaky pastry, and it becomes pure luxury on a plate.
- It’s perfect for holidays or special occasions. This is a dish made for celebration—rich, warm, and impressive, perfect for a winter dinner party or Christmas Eve meal.
Ingredients & Substitutions
- Lobster: Use cooked lobster meat if available, or steam lobster tails or a whole lobster and extract the meat yourself.
- Shallots: Two small shallots add a delicate onion flavor. Sub with half a yellow onion if needed.
- Garlic: Use fresh minced garlic—not the jarred kind.
- Carrots & Celery: Fresh, peeled, and chopped small for even cooking.
- Yukon Potatoes: Diced. Red potatoes can also work.
- Sherry Wine: Make sure it’s cooking sherry, not vinegar.
- Butter: Salted or unsalted; choose a quality brand.
- Broth: Fish stock is ideal, but homemade veggie stock or even chicken stock will do in a pinch.
- Flour: Essential for thickening the filling.
- Heavy Cream: Don’t substitute with milk; the richness is key.
- Fresh Tarragon: Adds a unique, slightly sweet anise flavor. Use dried only if fresh isn’t available.
- Puff Pastry: Go for a quality brand, preferably French-style.
- Egg: For brushing the crust (or use melted butter as a backup).
Tools You’ll Need
- Sharp Knife
- Whisk
- Rubber Spatula or Wooden Spoon
- Pastry Brush
- 9–12″ Oval Baking Dish (nonstick preferred)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F.
- If using a whole lobster, cook and remove the meat. Let puff pastry thaw.
- Dice shallots, peel and chop potatoes, celery, and carrots. Mince garlic and tarragon.
Step 2: Cook the Filling
- Heat olive oil in a Dutch oven.
- Sauté shallots, carrots, and celery. Add potatoes and cook until softened.
- Stir in garlic and cook until fragrant.
- Deglaze with sherry; cook until most of the liquid is gone.
- Stir in butter, then sprinkle in flour and cook a few minutes to make a roux.
- Slowly whisk in the stock, then add cream and fresh tarragon.
- Simmer for 10 minutes, until thickened.
- Add lobster meat and mix well.
Step 3: Assemble and Bake
- Beat one egg with a little water for egg wash.
- Pour filling into a baking dish and smooth the top.
- Lay puff pastry over the top and press edges to seal. Trim excess.
- Cut an X in the center to allow steam to escape.
- Brush entire pastry with egg wash.
- Bake 25–30 minutes or until crust is puffed and golden brown.
Let cool slightly before serving.
Pro Tips
- Buying pre-cooked lobster meat saves time.
- Fish stock gives the best flavor, but veggie or chicken stock will work.
- Make sure puff pastry is fully thawed before baking for best results.
- If working with a whole lobster, follow a trusted guide to break it down properly.
FAQ
What size baking dish should I use?
A 12-inch oval dish is ideal, but anything from 9 to 12 inches will work. Just be careful not to overfill it.
Can I use pie crust instead of puff pastry?
Yes, though puff pastry gives it a flakier, more luxurious texture.
What’s in the filling?
Lobster, puff pastry, potatoes, carrots, celery, cream, stock, sherry, flour, garlic, and fresh tarragon.
How do I store leftovers?
Store in the same dish, covered in plastic wrap. Reheat in the oven to preserve texture—just know the pastry may soften.
Creamy Lobster Pot Pie
This luxurious lobster pot pie is rich, creamy, and totally indulgent. With a golden, flaky puff pastry topping and a savory filling full of tender lobster, it’s an elevated take on the classic comfort food.
Ingredients
- 2 tablespoons olive oil
- ¾ to 1 pound cooked lobster meat, chopped (see notes)
- 2 small shallots, finely diced
- 2 garlic cloves, minced
- 2 small carrots, peeled and sliced
- 1 celery stalk, diced
- 2 Yukon gold potatoes, peeled and cubed
- ½ cup sherry cooking wine (not vinegar)
- 3 tablespoons salted butter
- ¼ cup all-purpose flour
- 2 cups fish stock (or chicken/vegetable broth)
- ½ cup heavy cream
- 1 tablespoon fresh tarragon, chopped
- 1 teaspoon salt, plus extra to taste
- 1 sheet puff pastry, thawed
- 1 egg, whisked (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- If starting with whole lobsters or tails, cook and extract the meat now (see notes). Also let puff pastry thaw if still frozen.
- Prep your vegetables: dice shallots, potatoes, and celery; slice carrots into half-moons (leave thinner tips whole); mince garlic and tarragon.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add shallots, carrots, and celery. Sauté briefly, then stir in the potatoes and cook until the shallots turn translucent.
- Add garlic and cook for 1–2 minutes until aromatic and lightly golden.
- Pour in the sherry wine, stirring to deglaze the pot. Let it simmer until nearly fully evaporated.
- Stir in the butter until melted, then sprinkle in the flour and stir continuously to make a roux. Cook until it deepens slightly in color (1–2 minutes).
- Gradually whisk in the broth, ensuring no flour clumps remain.
- Add the tarragon and heavy cream, whisk again, and simmer for about 10 minutes until thickened.
- Turn off the heat and fold in the lobster meat.
- Make your egg wash by whisking the egg (with a splash of water if desired).
- Pour the lobster filling into a 9–12 inch oval baking dish and spread it flat. Don’t overfill — the puff pastry should not touch the filling.
- Lay the puff pastry sheet over the top, press gently along the edges to seal, and trim the excess.
- Cut a small “X” in the center to allow steam to escape.
- Brush the pastry generously with egg wash.
- Bake at 400°F for 25–30 minutes, or until the crust is golden brown and fully puffed.
- Remove from the oven and let it cool slightly before serving warm.
Notes
- Lobster Meat Options: Pre-cooked and shelled lobster meat is easiest. If unavailable, you can steam lobster tails or break down a whole lobster yourself for the freshest results (though it’s more time-intensive).
- Stock Suggestions: Fish stock offers the most flavor. Vegetable broth works well; chicken broth is a fine backup if that’s what you have.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 427Total Fat 22gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 137mgSodium 863mgCarbohydrates 25gFiber 2gSugar 3gProtein 26g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
