Lobster Pot Pie Recipe
Make Lobster Pot Pie Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Crust / Assembly
Method
Filling
- 1
Prepare lobster
If using whole cooked lobster, remove meat from shells and chop into 1/2-inch pieces to make ~2 cups. If using lobster tails, remove meat, pat dry and chop.
- 2
- 3
Make roux
Sprinkle 4 tablespoons flour over the softened vegetables and stir to coat. Cook the flour 1–2 minutes, stirring, to remove the raw flour taste but do not let it brown.
- 4
Deglaze and add liquids
If using, pour 1 tablespoon dry white wine to deglaze the pan and cook until mostly evaporated, about 1 minute. Gradually whisk in 1 cup chicken or seafood stock until smooth. Then whisk in 1/2 cup heavy cream and 1/2 cup whole milk. Bring mixture to a gentle simmer and cook until thickened to a creamy sauce that coats the back of a spoon, about 3–5 minutes.
- 5
Season and finish
Stir in 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped parsley, 1 teaspoon Dijon mustard, 1 teaspoon lemon zest, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Fold in the chopped lobster and 1/2 cup frozen peas (if using) and warm through for 1–2 minutes—do not simmer vigorously or lobster will toughen. Remove from heat and let cool slightly while preparing crust.
Crust / Assembly
- 6
Preheat and prepare dish
Preheat oven to 400°F (200°C). Lightly butter or spray a 9-inch pie dish (or four 6-inch ramekins for individual pies). If using puff pastry sheets, work on a lightly floured surface. Reserve one sheet for the top and one for a bottom; or roll out pie crust as needed to fit dish.
- 7
Assemble pot pie
If using a bottom crust: line the dish with one pastry sheet, trimming excess. If using only a top-crust style, skip lining but ensure bottom will support filling (puff pastry can be blind-baked slightly). Spoon the warm lobster filling into the prepared dish(s), pressing gently to level. Brush the edges of the bottom crust with a little beaten egg wash. Place the second pastry sheet over the filling and trim to fit; crimp or flute edges to seal. For individual pies, cut vents in the top. If using only a top layer on a deep dish, cut vents and seal edges carefully.
- 8
Egg wash and finish
In a small bowl, whisk 1 whole egg with 1 teaspoon cold water to make an egg wash. Brush the pastry surface evenly. Sprinkle lightly with 1/4 teaspoon coarse sea salt if desired. Chill assembled pie 10 minutes in the refrigerator to help the pastry hold shape (optional).
- 9
Bake
Place pie on a rimmed baking sheet to catch spills and bake in the preheated oven until pastry is golden brown and filling is bubbling at the edges, 25–35 minutes for a 9-inch pie (15–20 minutes for individual ramekins). If top browns too quickly, tent loosely with foil for the remaining time.
- 10
Rest and serve
Remove pie from the oven and let rest 10 minutes to set the filling. Slice and serve warm, garnished with additional chopped parsley or tarragon if desired.