Lobster Pot Pie (Easy, Creamy and So Delicious!)

This easy lobster pot pie has a creamy lobster filling and crisp buttery puff pastry crust. The ultimate comfort food for when you want to impress.

These luxurious pot pies sound like something you’d find at a high-end restaurant, but they’re amazingly easy to make at home. Break through the golden puff pastry top crust, into that combination of tender lobster and bacon in a rich creamy sauce…it’s off-the-scale delicious! They’ll bring some serious wow factor to the holiday table, or anytime you have guests over.

And don’t worry, things needn’t get complicated with the lobster – I use frozen lobster tails, which are easy to get hold of and a lot less expensive than you might think (but if you want to use fresh – go for it!).

The rest of the recipe is super-easy, especially if you use a packet of puff pastry, like I did. This is one of most well-received recipes I’ve ever made – try it and you’ll soon understand why.

Pot Pie Origins – a Potted History 🙂

Pot pies have been with us since forever, but these really owe their origins to the French homard en croûte, a gloriously decadent classic. Lobster pot pies are more often associated with New England, where lobster is almost an everyday luxury.

These are great for the winter months as they’re so warming and rich, especially for high days and holidays. Christmas, New Year, Thanksgiving – or just any time you want to spoil your guests.

Here’s What You’ll Need

• Lobster is surprisingly easy to get hold of – large grocery stores usually stock frozen lobster tails, but you can also can order whole lobsters or cooked lobster meat from specialist suppliers.
• The sauce is made up of fish stock and white wine or white vermouth. Homemade fish stock is ideal for this recipe (especially if you’ve made some with the lobster shells) but frankly I always use a stockpot or chicken broth and the pot pies taste amazing.
• Sour cream or crème fraîche add the creamy in this sauce.
• A boiled potato and carrot make this recipe stretch further (lobster is always a luxury ingredient even if you find a good deal).
• Puff pastry comes in frozen blocks or rolled and ready to use. Either is fine here and you can find some decent gluten-free options as well.
• A small egg for egg wash.

How to Make This Lobster Pot Pie Recipe

1. Use kitchen scissors to cut the lobster tails open and carefully remove the flesh. Cut into bite sized pieces and set aside (lobster meat is quite delicate, so handle it gently, especially when you’re cutting it into pieces.

1. Boil the potato and carrot until fork tender, drain and set aside to cool. Finely dice the vegetables.
2. Melt the butter in a non stick pan and gently cook the shallots and bacon for 5-7 minutes. Add the fish stock and wine, increase the heat and simmer until the liquid is reduced by half.
3. Stir in the chopped herbs, mustard and lemon juice. Add the lobster meat and cook for a couple of minutes. Stir in the sour cream.

1. Stir in the diced potato and carrot. Check the seasoning and add fresh pepper and salt if needed. Divide between two large ramekins (or up to four smaller ones). Let the filling cool down while the oven heats.

1. Preheat the oven to 425°F (220°C). Unroll the puff pastry and two four squares or circles slightly larger than of the ramekins. Cut a small hole in the middle to allow steam to escape. Brush the edge of the ramekins with egg wash and top with the puff pastry lid, pressing down slightly to seal. Trim any excess pastry.
2. Place the ramekins on a heavy baking tray and cook for 15-18 minutes or until the puff pastry is golden. Cool slightly before serving.

Recipe Notes, Tips and FAQs

• Make sure you allow time for any frozen ingredients, like the lobster and the puff pastry, to thaw before using. Ideally let them defrost in the refrigerator overnight.
• I use large ramekin dishes for these as they’re the perfect size. You can also make one larger pot pie instead of individual servings.
• Don’t skip the egg wash on the pastry – that’s what gives it that gorgeous golden glow.
• In the unlikely event you have any leftovers, let them cool down for an hour or two before storing in the fridge in an airtight container. To reheat them, cover with foil and put them in the oven at 180C (350F) for around 15 minutes. Take the foil off for the last few minutes to crisp up that pastry lid!
• These individual lobster pot pies turned out so well that I will definitely be making them again very soon – perhaps with shrimp or mixed seafood for a more affordable, everyday option. But I will keep the lobster version up my sleeve whenever I want to push the boat and really impress…

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