I made one of the best things of the summer: a rich, buttery lobster pot pie with sherry cream and a puff pastry topping.
It still feels like summer—sweet corn, bright lobster and a creamy sauce. The combination of lobster soaked in butter and sherry cream, finished with flaky pastry, is irresistible.
I promised I was done with puff pastry, but this felt different. This savory pot pie deserves a pass.
I also want to say thank you for all your kind words about Seriously Delish. Your comments, emails and tweets have meant so much. If you’re in the Houston area, I’ll be signing books tonight at Blue Willow Bookshop—sharpies ready.
This is pie in a pot—a savory, non-dessert version that’s indulgent and comforting. After returning from Michigan, I wanted to recreate the pot pie Eddie had at Café Santé. One bite reminded me of a melt-in-your-mouth lobster bisque loaded with large chunks of lobster.
The filling is rich and luxurious—you can serve it in a large dish, individual ramekins, or even a bowl. I love that it uses fresh summer corn; I’ll be sad when that season ends. The filling itself is worth serving without pastry if you prefer.
This recipe can serve a few different portion sizes depending on your dish choices. It’s hearty, comforting and perfect for when you want something special at home.
Quick note about photography: the new house has challenging light, and pot pie isn’t the most photogenic subject. Still, the flavor and texture are gorgeous—tender lobster, savory bisque and a golden crust.
Lobster Bisque Pot Pies
4 to 6
1 hour
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Ingredients
- 4 lobster tails, shells removed
- 1 cup chopped Yukon Gold potatoes
- 1/2 cup sliced carrots
- 3 cups low-sodium seafood stock
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 3/4 cup dry sherry
- 1 cup cream
- 2 ears fresh corn, cut from the cob
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 sheets puff pastry, thawed
Instructions
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Preheat the oven to 425°F. Spray a few ramekins with nonstick spray. With this recipe I filled three 4-inch ramekins and four 2-inch ramekins; you can vary sizes as desired. If you run out of pastry, the filling is delicious on its own.
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Add potatoes, carrots and stock to a saucepan over high heat. Bring to a boil and cook 8 to 10 minutes until the vegetables are tender. Strain the stock into a bowl and set the vegetables aside.
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Heat a large stockpot over medium heat and add butter and olive oil. Add the lobster and cook 2 to 3 minutes until just opaque and red. Remove and set aside. Add the onions (and thyme if using) to the pot with a pinch of salt and pepper and cook until soft, about 5 minutes. Stir in the flour to form a roux and cook 3 to 4 minutes until golden. Add the tomato paste and cook another minute.
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Pour in the sherry and reduce by half. Slowly add the reserved stock, stirring constantly, then add the potatoes, carrots and fresh corn. Bring to a simmer to thicken slightly, then stir in the cream. Return the lobster to the pot and taste, adjusting salt and pepper as needed.
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Spoon the filling into ramekins or a baking dish. Cut puff pastry to fit the tops, brush with a beaten egg mixed with a little water, and bake 25 to 30 minutes until bubbling and the pastry is golden. Serve immediately.
Notes
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I appreciate you so much!
My favorite pots are the ones that overflow and bubble up the sides—comfort food at its best.