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Lobster Pie

User Rating 5 Star Rating (1 Review)


Lobster Pie With Puff Pastry

Lobster Pot Pie

D. Rattray
Bake this puff pastry-topped lobster pie in individual bakers or a shallow baking dish. A delicious main dish for a special occasion.


  • 4 tablespoons butter
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup sliced green onion
  • 3 tablespoons flour
  • 1/4 cup dry sherry or white wine
  • 1/2 cup clam juice or juices from cooking the lobster, or chicken broth
  • 2 1/2 to 3 cups diced lobster
  • 2 cups half-and-half, whole milk, or light cream
  • 1 cup cooked frozen mixed vegetables or peas and carrots, drained
  • 1 sheet puff pastry
  • dash paprika
  • freshly grated nutmeg, a few gratings, or about 1/8 teaspoon
  • pinch salt, to taste
  • pinch freshly ground black pepper
  • egg wash - 1 egg, beaten with 1 tablespoon water


Melt butter in large saucepan. Add mushrooms and onions and stir until tender. Sprinkle with flour; cook until flour is absorbed into the butter. Add sherry and clam juice or chicken broth; stir over low heat until mixture thickens.

Remove mushroom mixture from heat. Stir in the lobster and cream, then the hot cooked vegetables. Taste and add paprika, nutmeg, salt, and pepper, to taste. Spoon the lobster mixture into 4 buttered ramekins or individual bakers or a buttered 1 1/2-quart shallow baking dish. Set aside and let cool down to room temperature.

Take puff pastry out and to thaw for 20 minutes. Cut or roll out, if necessary, to fit dish. Cut vents in the pastry then fit over ramekins or baking dish. Brush with egg wash. Bake at 400° for 20 to 30 minutes or until pastry is puffed and nicely browned.
Serves 4.

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User Reviews

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 5 out of 5
Great minds think alike !!!!, Member Peter_B

Well, here in Cornwall in the far South West of England we have a recipe for crab pie which dates back to the 19th Century. It is so like this recipe for lobster pie that it's uncanny - great minds think alike over the centuries it seems!! The differences are that instead of half and half or light cream, our recipe uses Cornish clotted cream and instead of mixed vegetables it uses artichoke hearts, asparagus tips and pitted white grapes, (or seedless these days, and yes we were growing globe artichokes in Cornwall in the 19th Century) On the other hand our old recipe doesn't use sherry or white wine, clam juice, green onions or paprika. So I decided to combine the two........ WOW .......... This recipe with artichokes, asparagus, Cornish clotted cream, white wine, calm juice and scallions, (as we call them), is just sensational. Thanks Diana........are you sure you're not distantly related to a Cornish 19th Century cook? Kind regards Peter........

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