Lobster Pot Pie Recipes

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Lobster Pot Pie image

Provided by Wanna Make This?

Categories     main-dish

Time 1h

Yield 4 pot pies

Number Of Ingredients 17

3 cups seafood stock
3 raw lobster tails, meat diced into 1/2-inch pieces, shells reserved
1 pound red potatoes, cut into 1/2-inch pieces
2 carrots, cut into coins
3 sprigs thyme
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 ribs celery, diced
1 medium onion, diced
1/4 cup all-purpose flour, plus more for dusting
2 tablespoons tomato paste
1/2 cup dry sherry
1/2 cup frozen peas, thawed
2/3 cup heavy cream
2 sheets puff pastry, thawed
1 large egg


  • Add the seafood stock, lobster shells, potatoes, carrots and thyme to a large stockpot. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook until the potatoes and carrots are tender, about 10 minutes. Remove the lobster shells and thyme sprigs, strain the stock and reserve the vegetables in a separate bowl.
  • Add the butter and oil to the stockpot over medium heat. Add the lobster meat and cook until just beginning to turn red and opaque, about 2 minutes. Remove the meat and reserve. Add the celery, onions, salt and a few cracks of black pepper and cook until translucent and softened, about 5 minutes. Stir in the flour, cooking for about 3 minutes, and then stir in the tomato paste and cook for another minute. Slowly pour in the sherry, whisking to combine. Bring to a simmer and reduce by half, about 5 minutes. Add the reserved lobster stock and bring to a simmer until the liquid has thickened. Add the reserved vegetables and peas. Stir in the cream and lobster meat. Taste and season with salt and pepper as needed.
  • Preheat the oven to 425 degrees F.
  • Divide the filling between four 16-ounce ramekins. Beat together the egg and 1 tablespoon water in a small bowl. Dust the counter and a rolling pin with flour and roll out the puff pastry sheets. Cut 4 rounds big enough to cover the tops of the ramekins. Pierce the centers with a sharp knife to create 2 small slits. Brush the outside of the ramekins with egg wash and then top each with a puff pastry round, pressing gently to seal around the edges. Brush the top with egg wash. Bake until the tops are puffed and golden, 20 to 25 minutes.


Lew's Famous Lobster Pot Pie image

What's better than chicken pot pie? Lobster Pot Pie!! Wonderful and comforting pot pie that all your family and friends will ask for again and again.


Categories     Seafood     Shellfish     Lobster

Time 1h25m

Yield 6

Number Of Ingredients 14

1 (3 ounce) package dry crab boil (such as Zatarain's® Crab & Shrimp Boil)
5 small lobster tails
1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
5 tablespoons butter
½ cup diced onion
½ cup diced celery
⅓ cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 ½ cups frozen mixed vegetables, thawed
½ cup diced potato


  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and crab boil bag to a boil in a large saucepan.
  • Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
  • Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
  • Place a pie crust into the bottom of a 9-inch pie pan and set aside.
  • Heat butter in a skillet over medium heat.
  • Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
  • Stir flour into onion and celery mixture until vegetables are coated with flour.
  • Combine chicken broth and milk in a bowl.
  • Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
  • Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
  • Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
  • Pour lobster filling into the prepared pie crust.
  • Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
  • Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
  • Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
  • Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 46.7 g, Cholesterol 119.1 mg, Fat 33.1 g, Fiber 5 g, Protein 25.8 g, SaturatedFat 12.1 g, Sodium 1058 mg, Sugar 2.7 g


Lobster Truffle Pot Pie image

Provided by Marc Murphy

Categories     main-dish

Time 2h45m

Yield 8 to 12 servings

Number Of Ingredients 17

2 lemons, halved
Kosher salt and freshly ground black pepper
Five 1 1/2 to 2-pound lobsters, tails and claws separated from the body, heads and bodies reserved
5 tablespoons unsalted butter
5 carrots, two cut into large dice, three cut into medium dice
4 yellow onions, two cut into large dice, two cut into medium dice
2 stalks celery, one cut into large dice, one cut into medium dice
1 bay leaf
3 cups heavy cream
3 cups milk
2 russet potatoes, cut into medium dice
1 black truffle
1 cup peas
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly grated nutmeg
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water


  • Bring a stockpot of water to a boil. Add the lemons and enough salt to taste like seawater. Add the claws and tails; cook the claws for 5 minutes and the tails for 6 minutes. Immediately plunge into a bowl of ice water to cool. Remove the meat from the shells and chop. Set aside.
  • Chop up the heads and bodies of the lobsters with a cleaver.
  • Melt 3 tablespoons of the butter in a large pot. Add the heads and bodies; sweat to extract as much flavor as possible, 2 to 3 minutes. Add the large-diced carrots, onions and celery, the bay leaf and water to cover by 3 inches. Simmer for about an hour. Strain and add the liquid to a saucepan. Reduce for about 15 minutes to concentrate the flavor; you should have at least 6 cups.
  • In another pot, reduce the heavy cream and milk with half of the diced potatoes until the potatoes are cooked and the cream and milk have thickened, about 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Melt the remaining 2 tablespoons butter in a clean pot over medium heat. Add the medium-diced carrots, onions and celery and the remaining half of the potatoes. Cook until softened, about 10 minutes. Grate truffle to taste into the sauteed vegetables. Add the chopped lobster meat and 5 to 6 cups of the reduced lobster stock. Slowly add the cream-potato mixture to taste, depending on how thick you want the pot pie. Fold in the peas and parsley. Season with salt and pepper and a touch nutmeg.
  • Ladle the lobster mixture into a 9-by-13-inch baking dish. Roll out the puff pastry large enough to fit the dish, if needed. Lay over the baking dish and brush the pastry with the egg wash. Bake until golden brown, about 35 minutes. Serve hot.


Lobster Pot Pie image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 19

2 pounds lobster tail meat
1 large Spanish onion, diced
2 carrots, sliced into thin coins
2 teaspoons fresh tarragon
1 cup frozen peas
4 red potatoes, diced
4 tablespoons unsalted butter
2 cups milk
2 bay leaves
1 teaspoon white pepper
1 tablespoon lobster base
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1/2 cup dry white wine
2 1/2 cups all-purpose flour
1 teaspoon salt
16 tablespoons unsalted butter, cut into bits
6 tablespoons ice water
1 egg mixed with 1 tablespoon water, for egg wash


  • Preheat the oven to 350 degrees F.
  • Fill a large saucepan with lightly salted water and bring it to a boil. Add the lobster meat, reduce the heat to low, and cook 10 minutes until the meat is opaque. Drain and set aside to cool.
  • Place 4 tablespoons butter in a large saucepan and place it over medium heat. Allow the butter to melt and add the onion, carrots, and tarragon. Stir to coat, lower the heat, and let cook for 20 to 30 minutes, stirring occasionally. Add the peas in the last 5 minutes of cooking.
  • Meanwhile, place the diced potatoes in a small saucepan and cover with water. Add a little salt and place over high heat. Bring to a boil, reduce the heat and let simmer until the potatoes are fork tender (about 15 minutes). Drain the potatoes and add them to the vegetable mix. Chop the lobster meat and add to the veggie mix as well. Set aside.
  • For the bechamel:
  • Place the milk in a medium saucepan along with the bay leaves and white pepper and scald (which means heat it but don't let it boil!) Add the lobster base and whisk to incorporate. Melt the butter over medium heat in a medium saucepan. Whisk the flour in and cook for 1 minute. Add the wine and whisk until the mixture thickens. Slowly add the milk, whisking constantly, until the bechamel is thick and creamy. Remove bay leaves. Add the bechamel to the lobster mixture and stir well.
  • For the crust:
  • Place the flour in the bowl of a food processor along with the salt. Add the butter bits and pulse until the mixture resembles coarse crumbs. Pour into a bowl and add the ice water a little at a time, stirring well with a fork. Transfer the dough to a well floured surface and knead just until it all comes together (don't work the dough too much or it'll get tough). Divide the dough in half and flatten each ball into a disk. Wrap each disk in film and refrigerate for 1/2 hour. Remove from the refrigerator and roll each disk out on a lightly floured surface until it is about 12 inches in diameter. Line a 9-inch pie plate with the first disk, ladle the lobster mix into the crust and brush the edges of the dough with the egg wash. Top with the second disk. Trim the excess dough and crimp decoratively. Cut vent holes in the dough and brush the top with the egg wash. Bake for 30 to 40 minutes until the crust is a golden brown. Remove from heat and let cool for 20 minutes before cutting and serving.


Mini Lobster Pot Pies image

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.

Provided by Chef John

Categories     Pot Pie

Time 1h30m

Yield 2

Number Of Ingredients 17

1 (5 ounce) lobster tail
2 tablespoons butter, divided
1 tablespoon sherry
1 (8 ounce) bottle clam juice
¼ cup diced celery
¼ cup diced carrot
¼ teaspoon ground paprika
1 teaspoon tomato paste
kosher salt and freshly ground black pepper to taste
1 pinch ground cayenne pepper, or to taste
1 tablespoon all-purpose flour
⅓ cup cubed Yukon Gold potatoes
1 sheet frozen puff pastry
1 large egg, beaten
1 teaspoon freshly squeezed lemon juice
¼ cup heavy cream
1 tablespoon minced fresh tarragon


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

Nutrition Facts : Calories 1025.3 calories, Carbohydrate 67.7 g, Cholesterol 233.4 mg, Fat 71.8 g, Fiber 3.3 g, Protein 27.7 g, SaturatedFat 26.7 g, Sodium 881.5 mg


Lobster Newburg Pot Pie image

I made mine with a can of frozen lobster from Costco. This fantastic recipe is for 2, but can easily be doubled, tripled to serve to your friend and family.

Provided by Sageca

Categories     One Dish Meal

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 19

2 lobster tails, cooked
10 large shrimp, cut in half
2 cups potatoes, cubed
1/2 cup carrot, cubed
2 tablespoons butter
1 teaspoon minced garlic
1 onion, chopped
3 tablespoons flour
2 tablespoons dry sherry
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup frozen green pea (optional)
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1/2 teaspoon Old Bay Seasoning
salt and pepper
10 slices frozen phyllo dough, thawed
1 teaspoon melted butter


  • Cut up lobster meat.
  • Cook potatoes and carrots in a bit of water in the microwave.
  • Drain and save the water.
  • In a saucepan melt butter; sweat onions and garlic; add shrimps.
  • Whisk in flour and cook 4 minutes.
  • Deglaze pan with sherry and whisk in reserve vegetable broth and chicken broth.
  • Stir in peas and cream.
  • Remove from heat and add lobster, lemon juice, cooked vegetables, chives, tarragon, Old Bay.
  • Add salt and pepper to taste.
  • Transfer filling to a dish and top with Phyllo dough one slice at a time; brush on melted butter.
  • Place pot pie on cookie sheet and bake at 375 for 30 minutes.
  • Before baking you can refrigerate it and bake it later.
  • Tip.: Allow Phillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Fillo may be rolled and refrozen till next time you need Phillo.

Nutrition Facts : Calories 463.3, Fat 25.5, SaturatedFat 15.6, Cholesterol 114.1, Sodium 521, Carbohydrate 46.2, Fiber 5.6, Sugar 5.5, Protein 11.5


Lobster Pot Pie image

Categories     Cookies     Sauce     Side     Bake     Lobster     Summer     Pastry

Yield Makes one deep-dish 10-inch pie, 6 to 8 slices (level: moderate)

Number Of Ingredients 17

2 tablespoons olive oil
12 tablespoons (1 1/2 sticks) salted butter
3/4 cup chopped celery
3/4 cup chopped onion
1 tablespoon chopped garlic
1 1/2 cups unbleached all-purpose flour
3 cups heavy cream
1 cup clam juice
2 tablespoons tomato paste
1 1/2 teaspoon chopped dill
1/3 cup sherry
1/3 cup brandy
3/4 pound lobster meat (if purchasing whole lobsters, about three 1-pound lobsters yield 1/2 pound of lobster meat)
1 recipe Traditional Pastry Pie dough for a 10-inch double-crust pie (page 5)
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)


  • Preheat the oven to 425°F.
  • To prepare the filling, in a medium skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the celery, onion, and garlic, and sauté until tender. Take the skillet off the heat and set aside.
  • In a large pot, melt the remaining 10 tablespoons butter over medium heat. Once the butter has melted, slowly add the flour, whisking constantly until it begins to brown. Alternate adding the heavy cream and clam juice, beginning and ending with the clam juice and whisking continuously until the mixture begins to thicken. Ultimately, you want a thick, creamy texture. If the mixture is still too thick and clumpy after all of the cream has been added, add more heavy cream or clam juice, 1 tablespoon at a time, until you have achieved a smooth, creamy consistency.
  • Reduce the heat under the pot to low and stir in the tomato paste. Next, add the reserved sautéed celery, onion, and garlic. Stir in the dill, sherry, and brandy, and cook for approximately 10 more minutes. Finally, add the lobster meat, stirring it thoroughly throughout the mixture. Set the filling to the side while you prepare the crust.
  • To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Spread the lobster cream filling evenly across the bottom of the pie shell.
  • To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. If you're feeling creative, find a lobster cookie cutter and cut a lobster-shaped hole out of the pie top. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
  • To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for an additional 40 to 45 minutes, or until the crust turns a golden brown. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for at least 20 minutes before serving.
  • Cooked Lobster Pot Pie can be stored in the refrigerator for up to 3 days. An uncooked pie can be stored in the freezer for up to 2 months. Wrap the pie tightly in plastic wrap and store it in your freezer. For best results, thaw the pie in the refrigerator before baking as instructed.


Lobster Pot Pie image

Provided by Brooke Dojny

Categories     Milk/Cream     Bake     Quick & Easy     Dinner     Lobster     Sherry     Winter

Yield 4 servings

Number Of Ingredients 12

Lobster Cream Sauce:
4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups heavy cream
1/2 cup medium-dry sherry
1/2 teaspoon paprika
Salt and freshly ground black pepper
Crumb Topping:
1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
3 tablespoons butter, melted
1/2 teaspoon paprika


  • Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
  • In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
  • For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
  • Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.


Emeril's Lobster Pot Pie image

Make and share this Emeril's Lobster Pot Pie recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Savory Pies

Time 1h23m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons unsalted butter
1/2 lb oyster mushrooms (or a combination of both) or 1/2 lb shiitake mushroom (or a combination of both)
1/3 cup minced shallot
1/4 cup cognac or 1/4 cup brandy
2 tablespoons flour
1 1/2 cups shrimp stock
1 cup milk
1 cup heavy cream
1/2 cup frozen green pea
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme
1 lb cooked lobster meat, cut into bite-size pieces
2 tablespoons chopped fresh chives
1 1/2 teaspoons minced fresh tarragon
1 sheet frozen puff pastry, thawed
1 egg yolk, lightly beaten and mixed with 2 tablespoons water


  • In a heavy saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring, until wilted and golden brown around the edges, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the cognac and cook until almost completely evaporated. Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 minutes. Add the shrimp stock and milk, and whisk until smooth. Continue to cook until thickened. Add the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled. Add the lobster meat, chives, and tarragon. Refrigerate until thoroughly chilled, then divide lobster mixture evenly among four 12-ounce ramekins.
  • Preheat the oven to 400 degrees F.
  • On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes. With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mixture. Using the tip of a paring knife, cut a slits in the center of the pastry for the steam to escape.
  • Bake in the middle of the oven for 20 to 25 minutes, or until pastry is puffed and golden brown and sauce is bubbling hot.

Nutrition Facts : Calories 856.5, Fat 61.6, SaturatedFat 29, Cholesterol 306.5, Sodium 1029, Carbohydrate 46.2, Fiber 4, Sugar 3, Protein 31.8


Lobster Pot Pie image

Another wonderful recipe from Sheila Lukins "Celebrate". A nice change from chicken potpie. Have never really timed prep time, so it's a guesstimate!

Provided by keeney

Categories     Savory Pies

Time 1h45m

Yield 4 pot pies, 4 serving(s)

Number Of Ingredients 19

1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup diced onion (1/4 inch dice)
1 tablespoon minced garlic
3 tablespoons all-purpose flour
2 carrots, peeled and cut into 1/2 inch dice
1 cup diced peeled russet potato (1/2 inch dice)
1 1/2 cups chicken broth (or more, if needed)
1/2 cup heavy cream (whipping)
1/2 cup green peas, thawed if frozen
1/2 cup corn kernel, thawed if frozen
1/2 cup diced seeded plum tomato
3 tablespoons chopped fresh tarragon leaves
2 teaspoons finely grated orange zest
2 cups cooked lobster meat, cut into chunks
salt & freshly ground black pepper
1 large egg
14 ounces frozen puff pastry, thawed in the refrigerator
tarragon, sprigs (to garnish)


  • Melt the butter in the olive oil in a large heavy pot over low heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the garlic and cook for another 3 minutes. Sprinkle with the flour, stir, and cook to form a paste, 1 minute longer.
  • Stir in the carrots, potatoes, broth and cream. Increase the heat to medium and bring to a boil. Reduce to medium-low and simmer, partially covered, until the vegetables are tender and the sauce has thicked, 20 minutes. Add the peas, corn, tomatoes, tarragon, orange zest and lobster. Simmer for 5 minutes to blend the flavours. If the mixture is too thick, add 2 more tablespoons broth. Season with sald and pepper and set aside.
  • Preheat the oven to 350°F.
  • Beat the egg and 1 tablespoon water together in a small bowl. Place 1 1/2 cups of the lobster mixture in each of four individual (13.5 oz.) souffle dishes.
  • Lay a sheet of puff pastry on a lightly floured surface and roll it out 1/8 inch thick. Cut four rounds of puff pastry, each 2 inches larger than the diameter of the souffle dishes. Brush the egg wash over the inside and outside rim of the souffle dishes. lay the pastry over the top of each dish, trim the overhang to 1 inch, and crimp the edges around the rim to form a tight seal. Cut several slits in the center of the pastry to allow the steam to escape and brush it with the remaining egg wash.
  • Place the dishes on a baking sheet and bake until the crust is golden and puffed, 40-45 minutes. Serve immediately, garnished with the tarragon sprigs.
  • NOTE: Generally a 1-1/2 pound lobster will yield 1 cup of meat.

Nutrition Facts : Calories 928, Fat 57.7, SaturatedFat 19.4, Cholesterol 153.5, Sodium 865.7, Carbohydrate 73.5, Fiber 5.7, Sugar 6.2, Protein 30.1


Lobster Shepherd's Pies image

Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 4

Number Of Ingredients 9

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
Coarse salt and freshly ground pepper
4 ounces (1 stick) unsalted butter, plus 1 tablespoon cut into 4 pats
1/2 cup whole milk
2 large egg yolks
6 large leeks (about 2 1/2 pounds), white and pale-green parts only, halved lengthwise and cut into 1/2-inch pieces, rinsed well (6 1/2 cups)
2 tablespoons all-purpose flour
Lobster Stock and Meat, 1 cup stock; 3 cups meat, cut into large chunks
2 tablespoons coarsely chopped fresh dill, plus sprigs with dill seeds for garnish


  • Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes. Drain. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks.
  • Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes.
  • Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat, and let simmer for 2 minutes. Stir in lobster and dill, and divide among four 10-ounce baking dishes. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border, and a butter pat. Garnish with dill sprigs. Bake on a baking sheet until bubbling, about 30 minutes. Let stand for 15 minutes before serving.


Lobster and Vegetable Pie image

Provided by Marian Burros

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 live lobsters, about 1 pound each
2 cups assorted prepared vegetables such as baby carrots, fennel, cucumbers, pearl onions and baby turnips, cut in 2-inch pieces
6 tablespoons unsalted butter
1/2 teaspoon lemon juice
Salt (sea salt recommended)
48 grinds white pepper or 1/2 teaspoon
4 tablespoons heavy cream
4 3-inch rounds of pastry (see pate brisee recipe)


  • Boil lobsters 2 minutes in large quantity of water, stirring. Remove to an ice water bath to stop cooking. Cool, drain and remove all meat from claws, tails and knuckles. Reserve tomalley and roe, if present. Cut meat into bite-size pieces.
  • Cover lobster shells with water and bring to boil. Simmer 20 minutes. Strain and reserve the stock in a saucepan, setting aside 1/2 cup. Discard shells.
  • Force tomalley through a strainer and chill. Poach roe in reserved stock until bright red. Dry on paper towels and force through a strainer.
  • Prepare vegetables, parboiling the root vegetables 7 minutes, and set aside.
  • Divide butter between two large saucepans and melt over low heat. Raise heat to medium and add half the vegetables to each pot with lemon juice; toss lightly.
  • Raise heat again and add lobster meat, salt and pepper. Saute 1 minute; add reserved 1/2 cup stock and the cream. Bring to slow boil and stir ingredients until liquid is reduced to consistency of heavy cream.
  • Reheat pastry rounds at 350 degrees 5 minutes.
  • Spoon lobster mixture onto plates. Dribble pureed tomalley over lobster mixture and sprinkle with sieved roe. Place warm pastry rounds on top and serve.

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2021-11-29 Instructions. Next, make the filling: In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the sherry and boil 1 minute. Add the lobster, stir, and remove from the heat. Strain the juices from the skillet into a liquid measuring cup (reserving the lobster). Set aside. In a 3- to 4-quart sauce-pan over medium-low heat ...
From newengland.com

2016-11-02 Preheat oven to 400° F. 1. In each baking dish, place 2 each of the carrots, potatoes, pearl onions, green zucchini and yellow squash. 2. Divide the mushrooms evenly between the dishes. 3. Place the equivalent of 2 arm sections worth of lobster meat, 2 claws, 3 medallions and 1 lobster fan in each dish.
From winespectator.com

2014-09-04 Add the lobster back into the mixture. Taste and add the salt and pepper, adding more if needed. Spoon the filling into ramekins or a baking dish. Cut pieces of puff pastry to fit the tops and brush them with the beaten egg + water. Bake for 25 to 30 minutes, until the pot pie is bubbling and the pastry is golden. Serve!
From howsweeteats.com

Lobster Pot Pie. Sauté the onions and fennel with the butter in a large sauté pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
From barefootcontessa.com

2021-12-15 Place the flour and butter into the freezer for around 30 minutes. In a food processor, pulse flour, baking powder, and salt until mixed. Add butter and pulse until small dime size balls form. With the food processor going, add ice-cold water around 1 tablespoon at a time, until the dough combines together and is moist and sticky.
From insidehook.com

Directions. Preheat the oven to 375 degrees F. Grease a rectangular glass baking dish. In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 minutes for a blond roux. Stir in the stock and bring the liquid up to a boil.
From cookingchanneltv.com

Directions. Preheat oven to 350. Heat 8-10” cast iron skillet over medium heat. Add bacon to cast iron and cook until crispy, about 3 minutes. Remove bacon and bacon fat from pan and reduce heat to medium low. Wait for pan to cool down slightly and add 1 stick of butter.
From lukeslobster.com

2014-03-21 Ingredients. 3 tbsp. unsalted butter 3 cloves garlic, minced 1 medium yellow onion, minced 1 ⁄ 4 cup brandy ; 2 tbsp. flour, plus more 1 3 ⁄ 4 …
From saveur.com

Brooklyn's Extra Fancy shares their recipe for the ultimate summer comfort food, the beloved lobster pot pie.
From youtube.com

2016-03-10 Preheat the oven to 220C (425F). Unroll the puff pastry and cut four squares slightly larger than the diameter of the ramekins. Brush two of the squares with the beaten egg and place the other two squares on top at an angle to create a star shape. Brush all over with beaten egg.
From supergoldenbakes.com

2020-10-29 Instructions: Melt butter in a 4-qt. saucepan over medium-high heat. Add garlic and onion; cook until golden, 5–7 minutes. Add brandy; cook until reduced by …
From aol.com

Whisk together flour and water. Stir into pan, and cook 1 minute or until thickened. Remove pan from heat; stir in bacon, lobster meat, and next 4 ingredients. Divide mixture evenly into 4 (2-cup) ovenproof bowls; cool 10 minutes. Step 5. On a lightly floured surface, roll pastry into a 13- …
From myrecipes.com

2018-03-22 Step 2. Chop up the heads and bodies of the lobsters with a cleaver. Step 3. Melt 3 tablespoons of the butter in a large pot. Add the heads and bodies; sweat to extract as much flavor as possible, 2 to 3 minutes. Add the large-diced carrots, onions and celery, the bay leaf and water to cover by 3 inches. Simmer for about an hour.
From foodnetwork.ca

1 lb Lobster meat; cooked, diced 1/2 c Water -; (to 1 cup) 1/2 Recipe Basic Savory Pie-Crust; see * Note, Rolled out to the size of-the pan * Note: See the “Basic Savory Pie Crust” recipe which is included in this collection. Preheat the oven to 375 degrees. Grease a rectangular glass baking dish. In a large saute pan, melt the butter. Add ...
From recipejungle.com

Preheat the oven to 400 degrees F. On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes.
From emerils.com

2016-09-03 Sep 3, 2016 - Warm lobster salad in yorkshire puddings. Lovely Friday night dinner with my Hubby. Best part - homemade warm lobster salad in yorkshire pudding shells. I created this recipe... Mince shallots, green onions, garlic and capers. Mix with seafood sauce, garlic powder, olive oil Hellmans, and lime juice. Mix in chunks of cooked lobster claws. Stir …
From pinterest.ca

Dec 31, 2018 - The filling of this lobster pot pie is seasoned with a hint of cayenne and chopped fresh tarragon, which enhances the shellfish. Dec 31, 2018 - The filling of this lobster pot pie is seasoned with a hint of cayenne and chopped fresh tarragon, which enhances the shellfish. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca

2022-05-06 Instant Pot Chicken Pot Pie Soup Recipe Prep Time: Cook Time: 1 tablespoon olive oil • 1 tablespoon butter • 1 medium yellow onion, diced • 4 cloves garlic, …. SteBen45. flipped into Instant Pot Recipes. Share.
From flipboard.com

2016-10-12 Perfect for festive and relaxed entertaining, Maine Lobster Pot Pies can be prepared in the morning and baked fresh for supper. Need a covered dish for a potluck party? Fill a buttered casserole dish with the lobster mixture and cover with biscuit dough or puff pastry. Creative variations of veggies include leeks, celery, and carrots, even fennel.
From cherylwixsonskitchen.com

2014-09-07 This is a classic recipe for Maine Lobster Pie, something I made in a recent cooking class at the Institute of Culinary Education – it’s a luscious pie made with fresh Lobster meat, cream, sherry and butter (um, not diet-friendly!) topped with a buttery, crispy topping made of Ritz crackers, melted butter, Parmesan cheese and paprika. We made a bunch of pies in …
From theartfulgourmet.com

2013-10-27 for the pot pies. Preheat the oven to 180°Celsius. Roll out the pastry until thin. Line two small cocottes with the pastry. Place 40g peas into each cocotte. Season the crayfish and place into the cocotte. Divide the white sauce between each cocotte. Cover the top with pastry and crimp to seal.
From tandysinclair.com

Add thyme, salt and pepper. Cook for additional 4-5 minutes. 4. Add Campbell’s® Reserve Lobster Bisque with Sherry. Simmer for 15 minutes on low heat to reduce slightly. 5. Add peas, chives and lobster. Simmer for additional 3-4 minutes. CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
From campbellsfoodservice.com

2013-02-20 1/2 cup half and half. 1 sheet puff pastry (click here for the recipe for homemade) Bring a large pot of water to a boil. Preheat oven to 350 degrees. Prep all your veggies. Heat olive oil in a large pot over medium heat. Add leeks, carrots, celery, potatoes, garlic and bay leaf. Season with old bay seasoning and a little bit of salt and pepper.
From lisasdinnertimedish.com

2012-01-24 Remove from heat, add lobster meat and tarragon, stir well to combine, then preheat the oven to 400 degrees. Transfer mixture to a 9 x 12-inch baking dish or casserole. Roll out thawed puff pastry on a lightly floured surface until large enough to cover the top of the baking dish with an inch hanging over the sides.
From foodrepublic.com

Lobster Pot Pie Recipe might be just the main course you are searching for. This recipe makes 4 servings with 870 calories, 30g of protein, and 61g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. A mixture of lobster meat, puff pastry, vegetable ...
From fooddiez.com

2015-12-01 Preheat the oven to 375 degrees. Grease a rectangular glass baking dish. In. a large saute pan, melt the butter. Add the onions and celery and saute for. 2 minutes. Season with salt and pepper. Stir in the flour and cook for. about 3 to 4 minutes for a blond roux.
From bakerrecipes.com

Credit: Allrecipes. There's nothing quite as comforting as a classic pot pie, but dinner gets even more interesting when you take parts of the beloved chicken pot pie and switch it up with a variety of ingredients. Our collection of 20 pot pie recipes includes unique filling and sauce combinations like steak and Irish stout, lobster in a creamy ...
From allrecipes.com

2012-01-10 Place salt, 4 oz of butter and ½ of the water in center well. Mix this together by hand to form a paste. Incorporate more water and fold in flour. Slowly cut flour in butter mixture so that it crumbles throughout, add more water if necessary. Start to form dough, and knead 3- 4 times until it holds together but is still very elastic.
From thekennebunkinn.com

2013-12-13 Combine lobster pieces, cooked vegetables and bechamel. Pour into baking dish. Top with cut biscuit rounds. Brush biscuits with egg …
From cbc.ca

2018-12-13 Whisk in the cream then add the lobster meat and set aside. Heat oven. Heat oven to 400ºF (200ºC). Add to baking dishes. Add to 4 (8-ounce) oval baking dishes/ ramekins or 1 large 12″ oval baking dish. On a clean, lightly floured surface, roll out the puff pastry dough so that it is ¼-inch thick. Top with puff pastry.
From cookingwithcocktailrings.com

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