This easy lobster pot pie is made with succulent lobster chunks, a rich and buttery filling with vegetables, and topped with a flaky puff pastry crust! It’s a comforting meal full of lobster flavor that your friends and family will love!
This lobster pot pie is made with delicate and sweet lobster meat, creamy potatoes, sweet peas, and golden corn cooked in a rich, buttery sauce. If you’re looking for a comforting and satisfying meal featuring succulent lobster, look no further!
Puff pastry is the ultimate crust for lobster pot pie. The golden brown, crispy, and flakey texture adds a delightful crunch to every bite and it’s conveniently sold at most grocery stores. Your friends and family will love the balance of flavors and textures to this easy, but gourmet meal!
Follow our step-by-step instructions with photos to make this easy lobster pot pie for special occasions like Thanksgiving or Christmas or a cozy home dinner. You and your guests will find this to be the best lobster pot pie recipe!
Lobster Pot Pie Ingredients
Lobster – This recipe calls for a generous amount of lobster to allow the sweet, briny flavor to take center stage. Use pre-cooked lobster tail meat or claw meat.
Lobster stock – Substitute with seafood stock, fish stock, or shrimp stock to create a rich and flavorful pot pie sauce that’s full of seafood flavor.
Frozen vegetables – Peas, corn, and carrots are ubiquitous to any pot pie. Use the frozen variety to quickly cool down the filling before adding the puff pastry crust.
Puff pastry – Puff pastry bakes into delicate, crispy layers, adding the perfect crunch to contrast the thick and creamy pot pie filling.
How to Make Lobster Pot Pie
- Make a roux: Add butter and flour to a large pot and saute them together until a pale-yellow paste forms. This will thicken the pot pie filling into a luscious, rich, sauce.
- Add fresh vegetables: Add the potatoes, onions, and celery to the pot. This helps add flavor to the filling and par-cooks the potatoes.
- Add lobster stock or seafood stock: Add the stock to the pot and bring it to a boil for 5 minutes while stirring. The roux will thicken the sauce into a light gravy consistency.
- Add frozen mixed vegetables and lobster meat: To finish the pot pie filling, add the frozen mixed vegetables and the lobster meat. Turn off the heat and remove the pot from the stove to cool it down. Note: Cooling the filling avoids melting the butter in the puff pastry.
- Fill the pot pie dishes: Line a baking dish with parchment paper to protect against the filling bubbling over and place your oven-safe casserole or pot pie dishes on top. Evenly fill each pot pie dish with the lobster filling, taking care not to overfill them as they can spill over in the oven.
- Add the puff pastry crust: Cut the puff pastry into four even pieces to cover your pot pie dishes. Roll it out so there’s an inch of extra space to cover each side. Next, make an egg wash by beating an egg in a small bowl. Brush the egg wash along the sides and edges of the pot pie dish and then press the puff pastry into the edges and sides to create a seal. Finally, brush the remaining egg wash on top of the puff pastry surface to create a golden-brown crust. Bake and serve immediately.
Variations & Substitutions
- Substitute puff pastry for pie crust, either homemade or store-bought. Bake according to the directions.
- Substitute lobster stock with seafood stock, clam stock, or chicken stock.
- For a creamier, richer filling, add a splash of heavy cream.
- Add fresh or dried herbs like parsley, thyme, or chives to the filling.
- 1 package puff pastry, thawed; 2 sheets total
- 1 egg
Lobster Pot Pie Filling
- Preheat the oven to 400℉.
Lobster Pot Pie Filling
- Make roux: Heat a large pot over medium heat and add the butter and all-purpose flour. Stir until a pale yellow roux forms.½ cup butter, ½ cup All-Purpose Flour
- Add stock and fresh vegetables: Add the lobster stock, onions, celery, and potatoes. Bring this to a boil for 5 minutes while stirring. The filling will thicken as it cooks.4½ cups lobster stock, 1½ cups onions, ½ cup celery, 2½ cup potatoes
- Add lobster and frozen vegetables: Turn off the heat and add the frozen mixed vegetables and lobster meat to the pot. Season with salt and pepper to taste.2 cups frozen mixed vegetables, 4 cups cooked lobster meat, salt and pepper to taste
Fill & Cover with Puff Pastry Crust
- Fill each pot pie dish with the lobster filling.
- Puff pastry crust: Roll out the puff pastry sheets and cut them into four pieces that can cover each pot pie dish. Beat an egg in a small bowl and brush the egg mixture onto the edges of the pot pie dish. This will help the puff pastry adhere to the dish. Place the puff pastry sheets on top of each pie dish and press the edges into the dish, creating a seal. Brush the remaining egg wash on top of the puff pastry crust to create a golden brown color.1 package puff pastry, 1 egg
- Bake the pot pies in a preheated 400℉ oven for 30 minutes or until the puff pastry sheets puff up and turn golden brown and crispy. Serve immediately and enjoy!
*Nutritional information is just an estimate derived by an online calculation tool.
Roasted vegetables like broccoli, brussel sprouts, or asparagus make an excellent side. Also, a simple salad or mashed potatoes are other great options.
Yes – you can pre-make the filling ahead of time and refrigerate it for up to 2 days. Add the puff pastry crust right before baking it in the preheated oven.