Lobster Pot Pie Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from tails and claws and chop into 1/2-inch pieces. Measure 1 cup chopped lobster and keep chilled until ready to fold into sauce.

In a medium sauté pan over medium heat, melt 3 tbs unsalted butter. Add finely minced shallots and cook gently 2–3 minutes until softened and translucent but not colored.

Add minced garlic and sauté 30 seconds until fragrant.

Stir in the diced carrots and celery and cook 4–5 minutes until just beginning to soften. Add the peas and cook 1 minute more.

Sprinkle 2 tbs flour evenly over the vegetable mixture and cook, stirring constantly, 1–2 minutes to remove raw flour taste and create a roux base.

Deglaze the pan with 2 tbs dry white wine, scraping any bits from the bottom. Let the wine reduce by half, about 1–2 minutes.

Slowly whisk in 1/2 cup fish or low-sodium chicken stock until smooth, then whisk in 1/2 cup heavy cream. Bring to a gentle simmer and cook 2–3 minutes until the mixture thickens to a cream sauce that coats the back of a spoon.

Stir in 1 tsp Dijon mustard, 1/2 tsp lemon zest, 1 tbs snipped chives, and 1 tsp chopped tarragon (if using). Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning lightly.

Remove the pan from the heat and fold in the 1 cup chopped lobster meat gently, ensuring pieces are coated but not broken up. Let the filling cool to lukewarm (about 10 minutes) so it will not melt the pastry when assembled.

Preheat oven to 400°F (200°C). If making individual pot pies, preheat a baking sheet in the oven to heat the bottoms; if making one large pot pie, position a rack in middle of oven.

Lightly flour your work surface and roll the puff pastry sheet to smooth any seams and enlarge slightly to about 12 x 12 inches for a single 9-inch dish or to fit four 4.5-inch ramekins. Keep chilled briefly if it becomes warm.

Butter or lightly oil the interior of your chosen baking vessels (4 individual 10–12 oz ramekins or one 9-inch ovenproof dish). Spoon the cooled lobster filling into each vessel, leaving 1/4–1/2 inch clearance at the top.

Cut rounds or squares of pastry to fit over each vessel, allowing an overhang for sealing. Brush the rim of each vessel with melted butter, then press the pastry edges to seal. Trim excess pastry and crimp decoratively if desired.

In a small bowl, whisk the egg yolk with 1/2 tsp cold water to make an egg wash. Brush the pastry tops and edges evenly with the egg wash. Using a sharp knife, make one or two small vent slits in each top to allow steam to escape.

Optional: sprinkle a small pinch of coarse sea salt over each top for a bright finish.

Place the assembled pot pies on the preheated baking sheet (or place the large dish directly on the rack) and bake at 400°F (200°C) for 18–25 minutes for individual pies or 25–30 minutes for a large pie, until the pastry is puffed and deep golden brown and the filling is bubbling.

Remove from oven and let rest 5 minutes. Brush edges lightly with any reserved melted butter for shine.

Garnish with microgreens or additional snipped chives before serving. Serve warm.