Dinner

Delicious Lobster Pot Pie Recipe

ByHarper Ellington December 29, 2025December 29, 2025

Introduction

Buttery, creamy, and packed with tender lobster meat, this Lobster Pot Pie offers a luxurious twist on classic comfort food. Wrapped under a golden puff pastry crust, it’s perfect for an impressive yet easy seafood dinner any night of the week.

A thick, square seafood pot pie with a golden brown, flaky top crust sits on a white plate. The crust has a shiny, crispy texture with some bubbly, raised sections and is decorated with a small bunch of fresh green herbs on top. The pot pie is cut open on one side, spilling out a creamy white sauce filled with visible pieces of shrimp, lobster claw, green peas, and chunks of seafood. The sauce looks rich and smooth, spreading out around the pie on the plate. In the background, there is a blurred white bowl filled with golden brown fries, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked lobster meat
1 sheet puff pastry, thawed
3 tablespoons butter
1/4 cup all-purpose flour
1 cup seafood or chicken stock
1/2 cup heavy cream
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon fresh thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large skillet, melt the butter and sauté the onion, carrots, celery, and garlic until they are softened.
Step 3: Sprinkle the flour over the vegetables and stir well to coat everything evenly.
Step 4: Gradually whisk in the seafood or chicken stock and heavy cream. Add the fresh thyme and bay leaf, then let the mixture simmer until it thickens.
Step 5: Stir in the cooked lobster meat gently and simmer for another 2 to 3 minutes. Season with salt and black pepper.
Step 6: Remove the bay leaf and transfer the filling into a baking dish.
Step 7: Cover the filling with the thawed puff pastry. Trim the edges and cut slits on top to allow steam to escape while baking.
Step 8: Brush the pastry with the beaten egg to give it a golden, shiny finish.
Step 9: Bake for 20 to 25 minutes, or until the crust is golden brown and puffed.
Step 10: Let the pot pie rest for a few minutes before serving to set the filling.

Tips & Variations

Use fresh or thawed frozen lobster tail meat for the best flavor and texture.
Allow the filling to cool slightly before placing the puff pastry on top to prevent a soggy crust.
For extra depth, stir in a splash of white wine to the cream sauce before adding the lobster.

Storage

Store any leftover lobster pot pie in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy puff pastry crust.

How to Serve

This image shows a square-shaped seafood pot pie with a thick, shiny golden-brown puff pastry crust on top. The crust has a wavy edge and is decorated with multiple raised sections, giving it a puffy texture. Inside, there is a creamy white sauce filled with chunks of shrimp, lobster claw pieces with a reddish shell, and green peas, spilling slightly onto the white plate below. A small bunch of green rosemary sprigs lies on top of the crust. In the blurred background, a white bowl with golden-brown fries is visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this recipe?

Yes, thawed frozen lobster tail meat works well and provides great flavor if fresh lobster isn’t available.

What can I substitute for the puff pastry?

You can use pie crust or homemade biscuit topping, though puff pastry gives the signature flaky and golden finish that complements the creamy filling best.