Lobster Pot Pie recipe from cooking with cocktail rings

Lobster Pot Pie 

In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry. The filling is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster. 

The holidays are the perfect time to splurge a little on an elegant dish. It is my family’s tradition to eat seafood on Christmas Eve and this pot pie might just make the rotation. The pot pies can be shared among two people each (if you want to share). I like to eat it right out of the baking dish rather than serving it in additional bowls. While during the summer I usually buy live whole lobsters and cook them myself for dishes such as this, during the cooler winter months a lot of times I opt to have the fishmonger boil or steam them so that I can just pick them up. Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets. 



2 tablespoons extra-virgin olive oil

2 medium shallots, diced 

1 medium leek, chopped, whites only (discard greens) 

2 medium carrots, peeled and diced 

1 stalk celery, diced 

2 red potatoes, washed and diced 

½ cup sherry

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups seafood stock  

1 tablespoon diced tarragon 

1/8 teaspoon cayenne 

Kosher salt, as needed

Freshly ground black pepper, as needed 

½ cup heavy cream 

¾ pound chopped cooked lobster meat (tail and claws)

1 sheet puff pastry, thawed 

1 egg, beaten 



Heat a large pot over medium heat, add the olive oil and heat through. Add the shallots, leeks, carrots, celery and potatoes and sauté, stirring occasionally until the vegetables are tender, about 6 minutes. Pour in the sherry and continue to cook until it has almost all evaporated, about 5 minutes.  

Add the butter and allow to melt then stir in the flour and cook, stirring constantly, until pale brown, about 1 minute. Add the stock and the tarragon and bring to a simmer over medium-low heat, until the sauce thickens, about 10 minutes. Stir in the cayenne and season to taste with salt and pepper. Whisk in the cream then add the lobster meat and set aside.  

Heat oven to 400ºF. 

Add to two 8-ounce oval baking dishes. On a clean, lightly floured surface, roll out the puff pastry dough so that it is ¼-inch thick. Cut two oval shapes ½ larger than the baking dishes and cut an ‘x’ in the middle of each oval (for steam to escape). Lay the dough over the top of each baking dish so the edges hang over the side. 

Brush the puff pastry with the beaten egg. Bake until the top is golden brown and puffed up, about 25 to 30 minutes. Serve hot.


Serves 4. 





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