Description
Indulge in this luxurious homemade lobster pot pie featuring tender lobster and a rich, creamy sauce topped with flaky puff pastry. A perfect blend of comfort and elegance for any special occasion.
Ingredients
- 1.5 lbs whole raw lobster (yielding 6–8 oz meat) OR 6-8 oz cooked lobster meat
- 4 tbsp unsalted butter
- 1 cup finely diced yellow onion
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup dry sherry or dry white wine (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Pinch of cayenne pepper or Old Bay seasoning
- 1/4 cup fresh chopped parsley
- 1 sheet (9-10 oz) store-bought puff pastry, thawed OR pie crust
- 1 egg yolk + 1 tbsp water (for egg wash, optional)
Instructions
- Prep Lobster: If using raw lobster, cook and extract meat, then chop into 1-inch pieces. If pre-cooked, thaw and chop.
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add onion, carrots, and celery; sauté until softened, 8-10 minutes.
- Make Roux & Sauce: Sprinkle flour over vegetables, cook 1-2 minutes, stirring. Gradually whisk in milk and cream until smooth. Add sherry/wine (if using), salt, pepper, and cayenne/Old Bay. Simmer until thickened. Remove from heat.
- Combine Filling: Gently fold chopped lobster and parsley into the sauce. Taste and adjust seasonings.
- Assemble Pot Pie: Preheat oven to 400°F (200°C). Pour filling into an 8-inch pie dish or individual ramekins. Drape puff pastry/pie crust over, crimping edges. Cut slits in pastry. Brush with egg wash if desired.
- Bake: Bake 25-35 minutes, or until crust is golden brown and filling is bubbly. Rest 5-10 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 30-35 mins