Lobster Pot Pie

Rich pot pie, perfect evening comfort food on a cold night! It is labor-intensive and expensive, but the end result is worth the effort--avoid shortcuts and substitutions if possible. Lobster stock is the easiest way to cut down on cost without sacrificing taste.

Prep Time:
1 hrs
Cook Time:
1 hrs 27 mins
Total Time:
2 hrs 27 mins
1 pie


  • ½ cup clarified butter, divided

  • 1 cup minced onion

  • 1 tablespoon thinly sliced shallots

  • 1 tablespoon minced garlic

  • 1 tablespoon thinly sliced leeks

  • 1 cup diced acorn squash

  • 1 cup minced parsnips

  • 1 cup diced carrots

  • 1 cup minced celery

  • ½ cup diced celery root (celeriac)

  • ½ cup all-purpose flour

  • 4 cups lobster stock

  • 1 cup minced crimini mushrooms

  • 6 tablespoons sherry wine

  • ½ cup chopped fresh tarragon

  • ½ cup chopped fresh parsley

  • ¼ teaspoon hot pepper sauce (such as Tabasco®)

  • salt and ground black pepper to taste

  • 2 bay leaves

  • 2 tablespoons sherry vinegar

  • 1 cup cooked and coarsely chopped lobster meat

  • 1 cup sweet baby peas

  • 1 (17.5 ounce) package frozen puff pastry, thawed


  1. Heat 1/4 cup butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in shallots, garlic, and leeks; cook until softened, 2 to 3 minutes. Add acorn squash, parsnips, carrots, celery, and celery root. Reduce heat to low and cook vegetables until softened, about 10 minutes. Transfer vegetables to a bowl.

  2. Preheat oven to 450 degrees F (232 degrees C).

  3. Heat remaining butter in the same skillet over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking the roux, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.

  4. Stir vegetable mixture, lobster stock, mushrooms, sherry wine, tarragon, parsley, pepper sauce, salt, and pepper into the roux. Cook and stir gently until thick, 12 to 15 minutes. Stir in sherry vinegar. Add lobster meat and peas. Spoon roux mixture into a casserole dish or ramekins. Cover and place near or above the hot oven until ready to use.

  5. Unroll puff pastry. Cut sheets into crusts slightly larger than the pie plate. Press 1 layer onto the bottom of a 9-inch pie plate.

  6. Bake bottom crust in the preheated oven until light brown, about 8 minutes. Remove from oven and fill with roux mixture. Place top crust over filling; press its edges onto the bottom crust to seal.

  7. Continue baking until top crust is golden brown, 30 to 35 minutes.

Cook's Notes:

A great stock made with lobster carcasses (not claws) will have a distinctive, redolent lobster flavor. Therefore, you can cut back somewhat on lobster meat if you really need to, and fill the pie primarily with veggies or frozen langostino tails. Carcasses can often be purchased very cheaply from fishmongers or restaurants.

Base can be prepared a day in advance. Let mixture cool after adding sherry vinegar, before adding lobster meat.

Nutrition Facts (per serving)

583 Calories
37g Fat
47g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 583
% Daily Value *
Total Fat 37g 48%
Saturated Fat 14g 71%
Cholesterol 47mg 16%
Sodium 565mg 25%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 14g
Vitamin C 14mg 72%
Calcium 63mg 5%
Iron 3mg 17%
Potassium 555mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.