Description
A luxurious twist on classic pot pie featuring tender lobster meat in a rich sherry cream sauce with vegetables, all baked under a flaky puff pastry crust. Perfect for special occasions or when you want to impress dinner guests.
Ingredients
Scale
- 1 1/2 lbs cooked lobster meat, chopped (about 3 whole lobsters)
- 1 sheet frozen puff pastry, thawed
- 4 tbsp unsalted butter
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced leeks
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock
- 1/2 cup heavy cream
- 1/4 cup dry sherry
- 1 tsp fresh thyme leaves
- 1/2 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper
- 1 egg (for egg wash)
- Salt and white pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Roll out puff pastry to fit your baking dish(es).
- Melt butter in large skillet over medium heat. Add carrots, celery, and leeks; cook until softened (5-6 minutes).
- Stir in flour and cook for 1 minute to make a roux.
- Gradually whisk in seafood stock, then add cream and sherry. Bring to simmer.
- Add thyme, Old Bay, cayenne, salt, and white pepper. Cook until thickened (3-4 minutes).
- Fold in lobster meat and remove from heat.
- Divide mixture among individual ramekins or pour into one large baking dish.
- Cover with puff pastry, crimping edges. Cut vents in top and brush with egg wash.
- Bake for 20-25 minutes (individual) or 30-35 minutes (large) until golden brown.
- Let rest 5 minutes before serving.
Notes
- Can substitute 1 lb lobster tails for whole lobsters
- Make ahead: prepare filling up to 2 days in advance
- For extra richness, add 1/4 cup mascarpone to sauce
- Serve with lemon wedges for brightness
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American (New England)
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg