Creamy Lobster Pot Pie is one luxurious, and decadent dish. The rich, flavorful lobster filling pairs perfectly with the flaky, buttery puff pastry crust. This indulgent seafood pie recipe is one way to level up a classic pot pie. Lobster Pot Pie may become your new favorite cheat meal. Seriously, don’t look at the nutrition information!
WHAT’S NOT TO LOVE ABOUT LOBSTER POT PIE?
The making of Lobster Pot Pie is heavily influenced by French cuisine. Homard en Croûte (French Lobster Pie) calls for the incorporation of brandy, instead of sherry, which adds another dimension of luxurious flavor. In all honesty, the French term even sounds much more appealing. Am I right?
Also, what can be better than pairing a rich, savory cream sauce with chunks of sweet lobster then topped with a flaky, buttery crust?
This decadent pot pie recipe is a perfect addition to your Feast of the Seven Fishes meal on Christmas Eve, or even for Valentine’s Day Dinner at Home for that special someone. Honestly, I would have serve Lobster Pot Pie all year long if I could!
INGREDIENTS AND SUBSTITUTIONS
- LOBSTER – Maine lobster, whole or just the tails, works great in this recipe. Find cooked, shelled lobster if you can for timesaving. If not, cook a whole lobster and/or lobster tails (Seal extra lobster in an airtight bag and freeze for up to three months).
- TIP: Use the lobster shells with vegetables and water to make your own lobster stock as I do when making Lobster Bisque. (If you are not a fan of lobster, substitute with your favorite fish and/or seafood).
- POTATOES – Easily substitute the red potatoes in this recipe with creamy, Yukon gold. Dice small for cooking and aesthetics.
- SHERRY WINE – Cooking sherry is NOT an acceptable substitute. Use sherry wine, or substitute with brandy.
- SEAFOOD STOCK – Homemade is best. However, seafood stock in a carton worked well for me.
- HERBS – Fresh Tarragon is a great substitute for the fresh parsley (sorry, I’m not a fan of tarragon)
- PUFF PASTRY (pâte feuilletée) – Highly recommend either frozen, or refrigerated puff pastry. Making your own is great, but very time consuming.
MORE TIPS ON MAKING THE BEST CREAMY LOBSTER POT PIE
- plan on dedicating about an hour from start to finish (assuming lobster is cooked and shelled)
- if using frozen puff pastry, thaw according to package directions (keep refrigerated until ready to use)
- use dainty, tiny knife cuts on the vegetables (makes for a better presentation for such an elegant dish)
- allow the raw flour taste to cook off for a few minutes prior to adding the stock
- use the heavy cream!
- do NOT forget the nutmeg (used in the French version)
- the more lobster, the better (lobster chunks in every single bite)
- cut the puff pastry into rounds much larger than the opening of the dish…drape over the sides (you will thank me)
- pull the pastry tight around the edges (you do not want the dough to sink into the filling)
- make a tiny slice at the top of the dough for venting (allowing the steam to escape will keep the crust flaky and prevent the filling from overflowing)
- brush egg wash over the entire surface of the dough (the end result will be a glistening brown, flaky crust)
SERVING SUGGESTIONS AND STORAGE
Although you can make this Creamy Lobster Pot Pie in one large (12″ to 14″) baking dish. I prefer individual seafood pies using 8-ounce to 10-ounce ramekins. The full recipe will easily make three, 8-ounce pies, or two, 10-ounce pies with a little left over for a smaller portion.
This Creamy Lobster dish is hearty, comforting and filling. Serve on its own, or with a light side salad.
Store leftovers in the fridge for up to two days. Reheat in oven for best results. Uncooked lobster pies, if stored properly, can be frozen for up to three months. Bake frozen at 400° for about 40 to 45 minutes.
OTHER CREAMY LOBSTER RECIPES TO TRY!Print
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