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A close-up view of the creamy lobster pot pie filling, with tender chunks of lobster, sweet peas, and carrots.

Lobster Pot Pie Recipe (That's Impressive and Easy!)

This Lobster Pot Pie Recipe features tender lobster in a creamy sherry sauce under a flaky puff pastry crust. A decadent, restaurant-quality meal that is surprisingly easy to make at home for any special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 individual pot pies
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 cup chopped yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1/4 cup dry sherry
  • 1 cup seafood or chicken broth
  • 1 cup heavy cream
  • 1 lb cooked lobster meat roughly chopped
  • 1 cup frozen peas
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/8 tsp nutmeg
  • 1 sheet puff pastry thawed
  • 1 large egg beaten (for egg wash)

Equipment

  • 4 Oven-safe Ramekins (10-ounce)
  • 1 Large skillet or Dutch oven
  • 1 Baking sheet

Instructions
 

  1. Preheat oven to 400°F (200°C). Place four 10-ounce oven-safe ramekins on a baking sheet.
  2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for 1 minute more.
  3. Sprinkle the flour over the vegetables and stir for 1 minute. Whisk in the dry sherry, then gradually whisk in the seafood broth and heavy cream until smooth.
  4. Bring to a simmer and cook for 5 minutes until thickened. Remove from heat and season with salt, pepper, and nutmeg. Stir in the fresh parsley.
  5. Gently fold in the chopped lobster meat and frozen peas.
  6. Divide the filling among the four ramekins. Cut the puff pastry sheet into four squares and place one over each ramekin.
  7. Brush the pastry with the beaten egg and cut a small slit in the center of each. Bake for 20-25 minutes, or until the pastry is puffed and golden brown. Let rest for 5-10 minutes before serving.

Notes

Do Not Overcook the Lobster: Add the pre-cooked lobster meat at the very end to ensure it stays tender and succulent.
Make-Ahead Tip: The filling can be made up to 2 days in advance and stored in the fridge. Assemble with pastry just before baking.
Rest Before Serving: Allowing the pot pies to rest for 5-10 minutes helps the sauce to set slightly.
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