Lobster Pot Pie
This warm and savory lobster pot pie features tender chunks of lobster, vegetables, and herbs in a creamy broth-based sauce—all tucked inside a buttery pie crust. Baked until golden and bubbling, it’s a satisfying dish that feels fancy enough for guests yet simple enough for weeknight comfort.
Ingredients
- 2¼ cups cooked lobster meat chopped
- 1 cup heavy cream
- 1 cup chicken or seafood broth
- ½ cup frozen peas
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh parsley chopped
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 store-bought pie crust or homemade, divided for top and bottom
- 1 large egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter.
- Add onion, carrots, and celery.
- Sauté for 5–7 minutes until soft.
- Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in broth and cream.
- See full steps with tips & photos → https://wimpysdiner.net/lobster-pot-pie/
Notes
You can use puff pastry instead of pie crust for a flakier finish.
Fresh lobster is best, but quality frozen or pre-cooked lobster meat works well too.
Add corn, mushrooms, or leeks to customize the filling.