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Decadent Lobster Pot Pies with Flaky Puff Pastry You Have to Try - Featured Image

Decadent Lobster Pot Pies with Flaky Puff Pastry You Have to Try

Learn how to make delicious Lobster Pot Pies with Puff Pastry. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 pound cooked lobster meat, roughly chopped (about 2 cups)
  • 1 sheet puff pastry, thawed (about 8 x 8 inches)
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 celery stalk, diced
  • 1 small carrot, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas
  • 1/4 cup dry white wine (optional, can substitute with chicken broth)
  • 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)
  • Salt and pepper, to taste
  • 1 egg, beaten (for egg wash)

Substitution tips: If you don’t have puff pastry, you can use refrigerated pie crust, but puff pastry gives that signature flakiness. For dairy-free, swap butter with olive oil and use coconut or almond milk, though the flavor will shift a bit. And if lobster is hard to find or pricey, cooked crab meat or firm white fish can work in a pinch.

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step is key because a hot oven helps the puff pastry rise beautifully.
  2. In a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and carrot, stirring occasionally until soft and fragrant—about 5-7 minutes. This reminds me of those slow, early evenings when I’d chop veggies while my kids played nearby, sneaking tastes of the softened carrot.
  3. Add the garlic and cook for another minute until aromatic, but don’t let it brown.
  4. Sprinkle the flour over the veggies and stir well to coat. Cook for 2 minutes to get rid of the raw flour taste—this is your base for that creamy filling.
  5. Slowly whisk in the milk and cream, making sure to stir constantly to avoid lumps. Add the white wine or chicken broth now if you’re using it. Keep stirring until the mixture thickens, about 3-5 minutes. You want a sauce that’s rich but not too runny.
  6. Stir in the peas, thyme, and lobster meat. Season with salt and pepper to taste. I always taste at this stage; it’s the best way to make sure your seasoning is spot on.
  7. Remove the skillet from heat and let the filling cool slightly while you prepare the puff pastry.
  8. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness. Cut into four equal squares big enough to cover your ramekins or small oven-safe bowls.
  9. Spoon the lobster filling into four greased ramekins or ovenproof bowls, leaving about 1/2 inch from the top.
  10. Place a puff pastry square over each ramekin, gently pressing the edges to seal. Trim any extra pastry and crimp the edges if you like. Make a small slit or two on top to allow steam to escape.
  11. Brush the tops with beaten egg to get that gorgeous golden shine once baked.
  12. Place the ramekins on the baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
  13. Let the pot pies cool for 5 minutes before serving. This pause lets the filling settle so you don’t burn your mouth—trust me, learned that the hard way when my kids were little!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Lobster Pot Pies with Puff Pastry, recipe, cooking, food