Rating: 4.94 stars
17 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
1 9-inch pot pie
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Ingredients

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

Directions

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

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  • 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
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Reviews (16)

Most helpful positive review

Rating: 5 stars
02/23/2012
YUM YUM AND MORE YUM!!! I loved this recipe and even though all I had was an imitation lobster (I know...I know....)it was just delicious. I followed the recipe for the most part since my "lobster" was fully cooked that eliminated a step I also added mushrooms to the veggies and a dash of dry sherry to the sauce. Very rich very filling and very quick to put together. Next time I'll do it the right way and use real lobster and make my own crust but when in a hurry this fit the bill. Thank you so much for submitting. Read More
(30)
17 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/22/2012
YUM YUM AND MORE YUM!!! I loved this recipe and even though all I had was an imitation lobster (I know...I know....)it was just delicious. I followed the recipe for the most part since my "lobster" was fully cooked that eliminated a step I also added mushrooms to the veggies and a dash of dry sherry to the sauce. Very rich very filling and very quick to put together. Next time I'll do it the right way and use real lobster and make my own crust but when in a hurry this fit the bill. Thank you so much for submitting. Read More
(30)
Rating: 5 stars
01/01/2013
Wow!! I don't usually make recipes with only a few reviews but I sure am glad I made this one!! I have been looking for a lobster pot pie recipe & this one is perfect!! I made as written but substituted the lobster with precooked snow crab legs & precooked shrimp from the seafood counter at my grocer because it was much cheaper than buying lobster (and just as good in my opinion). Since my seafood was precooked it eliminated steps 2-4 which really saved on time! For the potato I used one medium sized red potato & left the skin on. I used skim milk & it still thickened up nicely. I used a frozen deep dish pie crust & put the pre-made refrigerated crust over the top. Oh I did use vegetable broth instead of chicken broth to make this vegetarian for my daughter. This is absolutely fabulous!!! I also made the Chicken Pot Pie IX from this sight for my husband which has a 5 star rating with over 5400 reviews & this is just as good if you love seafood as I do!! Will make this often thank you for the post!!! Read More
(22)
Rating: 5 stars
10/14/2012
Made this last night and it was fantastic. Lobsters are relatively cheap this year and I was able to get some on sale. Added sherry to the sauce and used half and half instead of milk. Talk about decadent! My husband who never comments about anything was asking if I could make it again when our daughter comes home for Thanksgiving. Would also be great served in puff pastry! Read More
(14)
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Rating: 5 stars
08/21/2012
Very good...I had the same issue as the first poster...5 lobster tails would be great but we don't live in Maine and lobster was very expensive. I didn't sink to faux lobster....but at my store lobster was expensive and snow crab clusters were on sale cheap so I used half lobster and half snow crab. I also added 1tb of sherry. Read More
(9)
Rating: 5 stars
10/27/2017
I submitted this recipe and I want to thank all who gave it a 5 star rating. I did try adding sherry to the sauce, but found the savory sauce taste the same with or without the sherry. To Mad Mikey...you did not make this recipe as listed but made your own version making it more Cajun. Therefore I don’t understand the 4 star rating. Read More
(7)
Rating: 5 stars
06/11/2013
I really loved this recipe I also cheated with imitation lobster and added a healthy amount of sherry but it turned out perfect. Thanks! Read More
(6)
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Rating: 5 stars
09/07/2014
This recipe won me first place in a cooking competition! It's a great base recipe that you can add your own spin to. I used the chicken stock as listed but enhanced it by adding clam juice and simmering with the lobster heads (I couldn't let them go to waste). I also added a splash of cognac used half-and-half for a slightly creamier texture and threw in fresh herbs right before pouring the mixture in the pie pan (you can use parsley thyme tarragon - whatever you like). When lobster season is over I'll try a seafood medley perhaps with scallops and shrimp. Thank you for the recipe! Read More
(6)
Rating: 5 stars
04/09/2013
made this as a romantic dinner for valentine's day. my husband absolutely loved every bite & so did I. it was worth the effort! Read More
(6)
Rating: 5 stars
10/20/2014
Amazing recipe. I used seafood base instead of the chicken broth and added about.3 lb of shrimp. Scallops can sub a bit of lobster is too expensive. Read More
(5)