Introduction

This Lobster Pot Pie is a rich and comforting seafood dish that combines succulent lobster meat with a creamy vegetable filling, all encased in a flaky pie crust. It’s perfect for special occasions or whenever you want a touch of elegance in a homestyle meal.

A white bowl holds a rich seafood pot pie featuring a thick golden puff pastry crust with crimped edges sitting on top. Underneath, a creamy beige sauce fills the bowl, speckled with small green herbs, and large chunks of white seafood mixed with bright red lobster are visible. The pastry is slightly glossy and flaky, covering the top of the dish but not fully sealed, showing the creamy contents beneath. 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 (or homemade crust)
1 Egg, beaten (for glazing)
For serving: crisp green salad dressed with lemon vinaigrette
For serving: crusty bread

Instructions

Step 1: Preheat the oven to 400°F (204°C) and let it warm for 15 minutes.
Step 2: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté for 3 to 5 minutes until translucent.
Step 3: Stir in the diced carrots and chopped celery. Cook for another 5 minutes until softened.
Step 4: Pour in the heavy cream and chicken or seafood stock. Simmer gently for 3 minutes until the mixture thickens slightly.
Step 5: Gently fold in the lobster meat and frozen peas. Heat on low for 5 minutes, stirring occasionally.
Step 6: Add fresh thyme, lemon juice, salt, and black pepper. Let it simmer briefly then remove the skillet from heat.
Step 7: Fit one pie crust into a pie dish. Pour the lobster filling evenly inside, then cover with the second pie crust. Seal the edges and cut a few vent slits on top.
Step 8: Brush the top crust with the beaten egg to give a golden finish.
Step 9: Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and fragrant.
Step 10: Let the pot pie cool for 10 to 15 minutes before serving. Enjoy with a crisp green salad and crusty bread.

Tips & Variations

For extra crispiness, pre-bake the bottom pie crust for 5 to 7 minutes before adding the filling.
Double the fresh thyme for a more pronounced herbal flavor.
Substitute lobster with cooked shrimp or mixed seafood if desired.
Use homemade pie crust for a richer, flakier texture.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, warm in an oven at 350°F (175°C) for about 15 minutes until heated through and crust is crisp. Avoid microwaving to keep the crust flaky.

How to Serve

A white bowl holds a creamy, light yellow soup with visible herbs sprinkled throughout. Inside the soup, large chunks of white lobster meat with red shells are spread evenly. On top, a golden-brown puff pastry layer covers part of the soup, showing its flaky texture with some sections folded and broken. 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 frozen lobster meat for this recipe?

Yes, frozen lobster meat works well. Just thaw it completely and pat dry before adding to the filling to avoid excess moisture.

Is it possible to make this recipe dairy-free?

Absolutely. Replace heavy cream with unsweetened coconut milk or a dairy-free cream alternative, and confirm the pie crust is dairy-free or make your own using vegetable oil.