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Creamy Lobster Pot Pie sitting on a small wooden board

Creamy Lobster Pot Pie


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. 


  • 1 pound lobster meat, cooked and cut into chunks (leave a few claws whole)
  • 1 to 2 sheets puff pastry
  • 2 cups seafood stock
  • 1 tablespoon olive oil
  • 1 stalk celery with leaves, tiny dice
  • 1 small leek, halved and sliced thin
  • 1 small shallot, tiny dice
  • 2 small red potatoes, diced small
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup sherry wine
  • 2 tablespoons butter, plus more for lining the ramekins
  • 3 tablespoons flour
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup heavy whipping cream
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cayenne
  • 1 egg, beaten


  1. Preheat oven to 400°.
  2. Heat oil in a heavy bottom pot.
  3. Add in the leeks, celery, shallots and potatoes. Season with salt and pepper.
  4. Soften for about 5 minutes.
  5. Add the sherry wine and allow to cook off until it’s almost fully evaporated.
  6. Add the butter and allow to melt.
  7. Coat the vegetables with the flour. Cook off the raw flour taste for a few minutes.
  8. Pour in the seafood stock. Scrape up any bits on the bottom.
  9. Add in the parsley. Allow to simmer for 10 minutes.
  10. Pour in the heavy whipping cream, nutmeg and cayenne. Cook for two more minutes.
  11. Taste for salt.
  12. Turn off the heat. Fold in the lobster meat.
  13. Line the inside of the ramekins with butter (try to avoid the top edges).
  14. Ladle the creamy lobster mixture into the ramekins (not overflowing)
  15. Remove the puff pastry from the oven and turn out onto a lightly floured surface.
  16. Cut round circles out of the pastry dough larger than the circumference of the ramekins.
  17. Place the pastry on top of the ramekins. Stretching over the top to avoid sinking into the mixture.
  18. Allow the pastry to run down the edges of the ramekin for a rustic look.
  19. Make a small slice in the middle of the dough for venting.
  20. Place ramekins on a parchment lined baking sheet.
  21. Brush the surface and edges of the pastry with an egg wash. 
  22. Bake for 20 to 25 minutes. Puff pastry should be fully-cooked, golden brown and flaky.
  23. Serve and ENJOY!



  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Seafood


  • Serving Size: 1 serving

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