Lobster Pot Pie

(1 hour prep, 30 minutes at 350F)

Makes 4 bowls


  • Large onion soup bowls

Pie Crust

  • 1 3/4 cup flour
  • 1 tsp salt
  • 3/4 cup cold lard or vegetable shortening
  • 2-3 tbsp ice cold water


  • 4 tbsp butter
  • 3/4 cup finely chopped onion or shallots
  • 1/2 cup finely chopped celery
  • Salt and white pepper to taste, dash of celery salt
  • 1 tsp chopped fresh tarragon
  • 1/2 tsp parsley
  • 3 -4 tbsp flour
  • 2 cup chicken stock
  • 1/2 cup milk
  • Splash of sherry
  • 3/4 cup sliced carrots
  • 1/2 cup frozen peas
  • 3/4 cup or less of finely diced potatoes, ¼ “ size
  • 1 cup button mushrooms, optional
  • 2 cans crab meat
  • 2- steamed lobsters, tails and claws, shell removed and cut into large chunks
  • Egg white, lightly whisked


Pie Crust

  1. Combine flour and salt in a bowl.
  2. Cut in lard until mixture is crumbly.
  3. Add the water 1 tbsp at a time working the dough with your hands.
  4. Only add enough water to form a smooth ball of dough.
  5. Wrap in plastic and refrigerate for at least 30 min.
  6. Continue with the rest of the recipe during this time.


  1. Boil the potatoes in salted water until tender. Spoon the potatoes into ice cold water. Drain and set aside.
  2. Add the carrots to the boiling water. Cook until barely tender.
  3. Spoon into ice cold water.
  4. Drain and set aside.
  5. Heat a large frying pan and melt the butter.
  6. Add celery, onions, and seasonings and saute’ for 2 minutes.
  7. Stir in the flour and cook for 3 – 4 minutes to make a roux.
  8. Stir in the chicken stock and bring to a boil.
  9. Whisk the mixture to remove lumps and make it smooth.
  10. Reduce heat and simmer 8 minutes.
  11. Heat the oven to 350F
  12. Stir in the milk and simmer another 4 min.
  13. If sauce thickens too much, add water to thin.
  14. Sauce should be thin as it will thicken more in the oven.
  15. Add a splash of sherry.
  16. Remove from heat.
  17. Stir in the remaining ingredients.
  18. Ladle contents into large soup bowls leaving 1” gap at top.
  19. Roll out the pastry and cut tops ½” larger than the bowl size.
  20. Place pastry on top of bowls and pinch to rim.
  21. Make several slits in pastry.
  22. Brush pastry with egg white.
  23. Place dishes in oven on top rack with foil lined tray on bottom rack to catch drips.
  24. Bake until pasty is golden brown.(about 30 minutes)
  25. Remove from oven and let sit for at least 5 minutes before serving.
  26. Contents will be very hot!

Thanks to Pam Alloway for the recipe!

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