Good things come in small packages! And while maybe not authentic because they're made with puff pastry instead of pie crust, these mini lobster pot pies are loaded with tons of lobster flavor, thanks to an easy homemade lobster broth. They make a perfect meal for two (think Valentine's Day!) when served with a Caesar salad.

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
additional:
5 mins
total:
1 hr 30 mins
Servings:
2
Yield:
2 6-ounce pot pies
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Frugal, Fun-Sized, and Fabulous 

I'll eat a chicken pot pie anytime, anywhere — and the same goes for the beef version. But my favorite pot pie of them all is the lobster pot pie, presented here in all its fun-sized glory. There are hundreds of ways to enjoy chicken with gravy and veggies, but there is no such plethora of similarly constructed lobster dishes.  

Plus, short of turning it into a soup, there is no better way to stretch a relatively small amount of lobster, which makes this one of those very rare dishes that's frugal and a "splurge" all at the same time. The secret to this pot pie's success is using the shell(s) to make a rich, decadent, and very flavorful sauce, which begins by making a very simple lobster stock. This is a technique I hope you use whenever you're working with shellfish, since the amount of extra flavor we can produce is impressive.  

Whether it's shrimp, crab, or lobster, simply sauté the shells in some butter, cover with water, and let it steep on low heat to extract the goodness. And no, I didn't forget the onions here. The sweetness level of the dish was perfect, and I didn't want that being thrown off. Add some to the mixture if you want, along with seasonal ingredients like mushrooms, but I couldn't have been happier with how this came out. Which is why, I really do hope you give it a try soon. Enjoy!  

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.

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  • Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.

  • Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce.

  • Remove from the heat and pour broth through a strainer to remove shells.

  • Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer.

  • Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes.

  • While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed.

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.

  • Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary.

  • Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top.

  • With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through.

  • Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving.

Chef's Notes:

You can use brandy or cognac instead of sherry, and chicken broth or water instead of clam juice.

Steeping the lobster tails is optional but recommended as it adds more flavor to the broth. You could just simmer the sherry and clam juice without the shells.

Nutrition Facts

1025 calories; fat 71.8g; cholesterol 233.4mg; sodium 881.5mg; carbohydrates 67.7g; protein 27.7g. Full Nutrition
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