Recipe courtesy of Melissa Gaman for Food Network Kitchen

Lobster Pot Pie

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  • Level: Advanced
  • Total: 3 hr (plus 2 hr chilling)
  • Active: 3 hr
  • Yield: 6 servings
This spin on a lobster pot pie is not only elegant, but it’s also practical for entertaining! Serving the crust on the side lets you make and bake it in advance. The same goes for the lobster stock and base. You can make everything in advance – just wait to add the chopped lobster meat to the sauce until right before serving, so it stays tender and does not get tough.


For the Pastry:

For the Stock:

For the Pot Pie:


  1. Make the pastry: Whisk the flour, salt, sugar, baking powder and paprika in a large bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Sprinkle in 2 tablespoons ice water and toss with your fingers. Gradually mix in up to 1 more tablespoon ice water until the dough holds together when pinched. Wrap in plastic wrap, flatten into a disk and refrigerate until firm, at least 2 hours or up to 1 day.
  2. Make the stock: To kill the lobsters, place the tip of a chef’s knife between the eyes of each lobster and quickly plunge it in (this is the most humane method). Twist off the tail and claws. Put the bodies in one bowl and the tails and claws in another.
  3. Bring a large saucepan of water to a boil and season generously with salt. Roughly chop the lobster bodies. Heat the butter in a separate large wide pot over medium-high heat, then add the chopped lobster bodies. Cook, stirring, until bright red, about 5 minutes. Add the onion, carrots and celery; cook until softened, 3 to 5 minutes. Add the tomato paste and stir well to coat. Carefully add the brandy, scraping up any bits from the bottom of the pot, and cook until evaporated. Add the wine and cook until reduced by half. Add just enough water to cover the lobster (5 to 6 cups); add the parsley, bay leaves and peppercorns. Bring to a simmer and cook 1 hour. Strain the stock through a colander and discard the large pieces, then strain again through a fine-mesh sieve to catch any shell bits (you should have about 3 cups stock).
  4. Meanwhile, add the lobster tails and claws to the boiling water and cook until the shells are bright and the meat is mostly cooked through, 5 to 6 minutes. Transfer to a large bowl of ice water to cool. Remove the meat from the shells, chop into bite-size pieces and refrigerate.
  5. While the stock simmers, bake the pastry: Preheat the oven to 400˚ F. On a lightly floured surface, roll out the dough into a 10 1/2- to 11-inch round, about 3/8 inch thick. Trim the edges, brush with the heavy cream and cut into 12 wedges. Arrange on an ungreased baking sheet and bake until browned, 20 to 25 minutes. Let cool.
  6. Make the pot pie: Heat 4 tablespoons butter in a large pot over medium heat. Add the shallots and garlic and cook until softened, 3 minutes. Add the potatoes and a pinch each of salt and pepper. Cook until beginning to soften, 3 minutes. Stir in the carrot and celery, add the prepared lobster stock and bring to a simmer. Cook until the potatoes are tender and the stock has thickened, 12 to 15 minutes. Add the heavy cream and peas and simmer until the cream has thickened slightly, about 5 minutes. Mash the remaining 1 tablespoon butter with the flour until well combined, then add to the broth, stirring to thicken. Stir in the lobster meat, chives and tarragon and cook just until the lobster is heated through, 1 to 2 minutes. Season with salt and pepper and add a splash of heavy cream if the mixture is too thick.
  7. Divide the pot pie mixture among bowls and top with more chives. Add 2 triangles of pastry to each dish.

Cook’s Note

To make this pot pie more elegant, serve the crust on the side!