Chicken pot pie and lobster, two of my favorite foods, so why not merge the two and make something special like a lobster pot pie? My friend Pam makes the best chicken pot pie ever, and I am lucky enough to have her recipe, so that seems a good place to start. In looking over the ingredients, all will work, but I am going to change the vegetables, eliminating celery and carrots and including corn and potatoes since they traditionally accompany steamed lobster. Hmmm, maybe add a little dry sherry for extra pizzazz.
Pam’s recipe called for double pie crust which I didn’t have this day and rather than make my own I used puff pastry which happened to be in the freezer. Since I am a weaver, I couldn’t resist the temptation to cut the pastry sheets into strips and do a simple plain weave top. (Please ignore my mistake if you see it!)
The finished product was so good, I will share the recipe. Don’t be afraid to add your own touches, and if you come up with something really good, do share.
Lobster Pot Pie
3-4 c. lobster meat 2 c. red or white potatoes, cut into cubes
1 1/2 c. chopped onion 1/2 c. unsalted butter
1/2 c. dry sherry 1/2 c. flour
2 c. seafood stock (may be purchased) 1 c. half and half
1 c. green peas 1 c. corn kernels (fresh or frozen)
1 T. herbes de Provence 1 pkg. pie crust or puff pastry
Steam lobsters and remove all tail and claw meat. (Packaged lobster meat will also work.) Cook potatoes in salted water until fork tender. Drain and set aside in a large bowl. Saute onion in melted butter til translucent; add sherry and cook for one minute on high heat. Add flour and cook for an additional minute over medium heat. Whisk in seafood stock and cook about 4 minutes or until thickened. Whisk in half and half and cook 3-4 minutes. Mixture should be thick and of a smooth consistency. Remove from heat, add 1/4 t. nutmeg and salt and pepper to taste. Combine lobster, peas and corn with potatoes; fold in sauce. Place one pie crust in bottom of baking pan and pour in mixture. Place remaining crust on top and brush with egg wash (egg + 1 t. water). Bake at 400 for 20-25 minutes or until crust is lightly browned.
Note: With either pie crust or puff pastry, the bottom crust can be optional.
All that is needed with this tasty dish is a green salad. Then, sit back and wait for the compliments.
This recipe is shared on Foodie Friday.
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17 thoughts on “Lobster Pot Pie….so good!”
This looks amazing and I will be trying it out in the future!
You won’t be sorry. It’s a real winner. Thanks for stopping by.
Reblogged this on Living and Lovin.
Thank you. You know you are going to have to make it and let me know how you liked it. Merry, merry!
Being here close to the seacoast of NH and a New Englander you know I will 🙂
Merry Christmas to you too 🙂
I can’t even imagine how lucious this must have been. Why doesn’t somebody sell this in their fancy restaurant? I bet the puff pastry was perfect. You were soooo generous in your lobster. Usually you get a little token of it. Wish I had been there.
It must have been pretty good because there wasn’t a bite left. Everyone gobbled it up, and I couldn’t even offer seconds!
Hello there! I just discovered your blog, it’s so nice! I have copied the Lobster Pot Pie recipe to try one day. It looks delicious! Thanks for sharing!
It is every bit as good as it looks. Thanks so much for checking in.
I can’t believe I missed this one before–wow! My only complaint: a picture of a slice. I can only imagine that glorious filling spilling out. Yum!
OHHHHH man that sounds and looks so delicious—i will certainly try it out after lobster season!!! YUM! why is anything you put a buttery crust on so dang good???
Oh, niece of mine, we could make beautiful music together in the kitchen! Maybe it’s in the genes.
Looking forward to having you join us on the 20th for Summer Sundays!
– The Tablescaper
Oh my goodness!!!!!! That just looks beautiful!! Wow!!!