Golden, flaky puff pastry meets rich, creamy seafood filling in this luxurious Lobster Pot Pie. This is comfort food elevated to something extraordinary. Think of your classic chicken pot pie, then swap in succulent lobster chunks, sweet peas, carrots, and a buttery, sherry-kissed cream sauce. It’s indulgent, elegant, and surprisingly easy to pull together.

Whether you’re planning a special dinner, hosting a cozy gathering, or simply craving something that feels like a hug in pie form, this lobster pot pie delivers. The aroma of the pastry as it bakes, the rich seafood filling bubbling underneath, and the pure satisfaction of cracking through that golden crust make this recipe unforgettable.

What Kind of Puff Pastry Should I Use?

Store-bought frozen puff pastry sheets work beautifully here, especially when you’re aiming for ease without sacrificing wow-factor. Be sure to thaw it overnight in the fridge or at room temperature until pliable. If you’re feeling extra ambitious, homemade puff pastry is always welcome, but it’s not necessary for an impressive result.

Ingredients for the Delicious Lobster Pot Pie

Lobster Meat – The star of the show. You want tender chunks from cooked tails or claws. Fresh or frozen, just make sure it’s high-quality.

Butter – A base for the creamy roux and essential for rich, savory flavor.

Flour – Helps thicken the luscious filling to the perfect consistency.

Shallots and Garlic – Aromatics that deepen the flavor without overpowering the lobster.

Carrots and Peas – These classic veggies add sweetness, color, and texture.

Heavy Cream and Seafood Stock – The creamy, dreamy liquid base that holds everything together. Use seafood stock for an extra boost of ocean flavor.

Dry Sherry – A splash gives the sauce a warm, slightly nutty depth that complements lobster beautifully.

Thyme and Bay Leaf – For a gentle herbal background note.

Puff Pastry Sheet – For that stunning, golden crust.

Egg Wash – Brushed on the pastry for a glossy, golden finish.

How To Make the Delicious Lobster Pot Pie

Step 1: Prep Your Puff Pastry

Take your puff pastry out of the freezer and let it thaw until soft but still cool to the touch. If using homemade, roll it out to about 1/8 inch thick. Keep it chilled until ready to top.

Step 2: Sauté the Aromatics

In a large saucepan or Dutch oven, melt butter over medium heat. Add finely chopped shallots and minced garlic. Cook until fragrant and translucent, about 3 minutes.

Step 3: Build the Base

Sprinkle in the flour and stir constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the seafood stock while whisking, followed by the heavy cream and sherry. Let it simmer until slightly thickened.

Step 4: Add Veggies and Herbs

Stir in diced carrots, peas, thyme, and a bay leaf. Simmer for 10 minutes until carrots begin to soften. Season with salt and pepper to taste.

Step 5: Fold in the Lobster

Gently stir in the cooked lobster meat. Remove the bay leaf. Let the mixture cool slightly before transferring it to oven-safe ramekins or a baking dish.

Step 6: Top and Seal

Preheat oven to 400°F (200°C). Cut the puff pastry to fit over your ramekins or dish, allowing a slight overhang. Press the edges to seal and crimp if desired. Brush the pastry with egg wash.

Step 7: Bake to Golden Perfection

Place your pot pies on a baking sheet (to catch any bubbling over) and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed. Let cool slightly before serving.

Serving and Storing Your Lobster Pot Pie

Lobster Pot Pie is best served warm right out of the oven, when the pastry is still golden and crisp, and the filling is bubbling gently beneath. It’s ideal for a cozy dinner party or an indulgent weekend meal. Pair it with a simple green salad or roasted asparagus to keep the spotlight on the rich seafood filling.

Leftovers can be stored in the refrigerator, covered, for up to 3 days. Reheat in a 350°F oven to maintain the crispness of the pastry. Freezing is not ideal, as the cream sauce may separate, but you can prep the filling in advance and freeze it separately if needed.

Frequently Asked Questions

How do I cook lobster for this recipe?

You can steam or boil lobster tails for about 5-7 minutes until the meat is opaque. Let them cool, then chop into bite-sized chunks. Store-bought cooked lobster meat is a great shortcut, too.

Can I make this ahead of time?

Yes! You can make the filling a day in advance and refrigerate it. When ready to bake, simply top with puff pastry and bake as directed.

What can I use instead of sherry?

If you don’t have dry sherry, a splash of white wine or a teaspoon of white wine vinegar will still add some brightness. Or simply leave it out.

Can I use other seafood?

Definitely. A mix of lobster, shrimp, and scallops makes for a lovely seafood medley pot pie. Just make sure everything is pre-cooked.

Is this kid-friendly?

Surprisingly, yes! The creamy texture and flaky crust make it a hit with little ones—just skip the sherry if needed.

What if I don’t have ramekins?

No problem. Use a standard pie dish or a medium baking dish. Just adjust the puff pastry sheet to cover and bake as usual.

Want More Cozy Dinner Ideas?

If this lobster pot pie won you over, you’re going to love these other deliciously comforting meals from Life with Jam:

• Easy Thai Red Curry Dumpling Soup for a bold, spicy twist on a classic.
• Cheesesteak Tortellini in Rich Provolone Sauce when you want something extra indulgent.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a cozy one-pan dinner.
• Creamy Alfredo Lasagna Soup that turns your favorite pasta into a spoonable delight.
• Red Pepper Rigatoni for a pop of color and creamy boldness in every bite.

📌 Save this recipe to your Pinterest dinner board so you can revisit it for your next cozy meal.

And let me know how it turned out! Did you go all-in with lobster, or did you mix in some shrimp or scallops? Did you add your own twist to the filling?

I love seeing your spins on my recipes. Feel free to drop a comment or a photo. And for more daily recipes like this one, head over to my Pinterest: Life with Jam.