Rating: 5 stars 4.9
17 Ratings
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What's better than chicken pot pie? Lobster Pot Pie!! Wonderful and comforting pot pie that all your family and friends will ask for again and again.

Recipe Summary

15 mins
1 hr
10 mins
1 hr 25 mins
1 9-inch pot pie


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

  • Bring water and crab boil bag to a boil in a large saucepan.

  • Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.

  • Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.

  • Place a pie crust into the bottom of a 9-inch pie pan and set aside.

  • Heat butter in a skillet over medium heat.

  • Cook and stir onion and celery in butter until tender, 5 to 8 minutes.

  • Stir flour into onion and celery mixture until vegetables are coated with flour.

  • Combine chicken broth and milk in a bowl.

  • Slowly stir broth and milk into onion, celery, and flour mixture until thickened.

  • Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.

  • Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.

  • Pour lobster filling into the prepared pie crust.

  • Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.

  • Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.

  • Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.

  • Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

Nutrition Facts

587 calories; protein 25.8g; carbohydrates 46.7g; fat 33.1g; cholesterol 119.1mg; sodium 1058mg. Full Nutrition