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Lobster Pot Pie Recipe

Hancook Lobster Pot-pie

Take a walk through Harrod’s food court in London, and you too will crave a seafood pot pie. We actually wonder why more restaurants don’t have this dish on the menu. At Galavante though, we’re going to take it to the next level and make this a lobster pot pie recipe. Pot pie just speaks Sunday night dinner, and if you’re lucky, Monday leftovers. However, this lobster pot pie recipe is so good that we suggest you don’t count on leftovers. Make a few extra pies so you can enjoy them throughout the week.

The Secret to a Successful Lobster Pot Pie Recipe

Can you guess how many cultures are on your plate when you make a pot pie? Four, to be precise. Yes, you read that right. A pot pie is an amalgamation of Greek, Egyptian, British, and French cultures. Pot pies have been around since 500 BC when the Greeks and Egyptians called them artocreas. Later, it became popular in Britain. The French contributed by adding the pastry covering to it. So, if you’re not able to find time to visit these beautiful countries but still want to have a taste of these cultures, this is your lobster pot pie recipe.


2 lbs fresh lobster meat
3/4 cup diced shallots
1/2 cup diced celery
1/2 cup diced carrots
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups seafood stock or clam juice
1 cup light cream

1 tablespoon fresh thyme
1/4 cup chopped fresh parsley
Juice of 1 1/2 Meyer lemons
Salt and fresh ground pepper to taste
2 sheets of puff pastry, thawed
1 egg, beaten (for egg wash)


Preheat your oven to 375°F (190°C).

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions, celery, carrots, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes. Add the lobster to the skillet and cook until just opaque, about 3-4 minutes. Season with salt and pepper to taste. Sprinkle the flour over the lobster meat and vegetables, stirring constantly to coat the meat and vegetables evenly. Cook for an additional 2 minutes to cook off the raw flour taste.

Slowly pour in the seafood stock or clam juice, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until it thickens for about 5-7 minutes.

Stir in the heavy cream, thyme, and chopped parsley. Taste and adjust seasoning if necessary. Remove the skillet from heat. Pour the seafood mixture into a 9-inch pie dish or individual ramekins, filling them almost to the top.

Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry to fit the size of your pie dish or ramekins.

Place the pastry over the filled pie dish or ramekins, pressing the edges to seal. Cut a few slits in the pastry to allow the steam to escape. Brush the pastry with beaten egg for a golden finish. Place the pot pies on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Allow the pot pies to cool for a few minutes before serving.

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