READY IN ABOUT 1½ hrs

Lew's Famous Lobster Pot Pie

Read Reviews (7)

"What's better than chicken pot pie? Lobster Pot Pie!! Wonderful and comforting pot pie that all your family and friends will ask for again and again." — AUSTINNETWORK

Directions

Preheat oven to 425 degrees F (220 degrees C).
Bring water and crab boil bag to a boil in a large saucepan.
Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
Place a pie crust into the bottom of a 9-inch pie pan and set aside.
Heat butter in a skillet over medium heat.
Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
Stir flour into onion and celery mixture until vegetables are coated with flour.
Combine chicken broth and milk in a bowl.
Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
Pour lobster filling into the prepared pie crust.
Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 25 mins

Reviews More Reviews

Feb 22, 2012

YUM, YUM, AND MORE YUM!!! I loved this recipe and even though, all I had was an imitation lobster (I know...I know....)it was just delicious. I followed the recipe for the most part, since my "lobster" was fully cooked, that eliminated a step, I also added mushrooms to the veggies, and a dash of dry sherry to the sauce. Very rich, very filling, and very quick to put together. Next time I'll do it the right way and use real lobster and make my own crust, but when in a hurry, this fit the bill. Thank you so much for submitting.

—Avon- status quo PRO

See full review »

Jan 01, 2013

Wow!! I don't usually make recipes with only a few reviews, but I sure am glad I made this one!! I have been looking for a lobster pot pie recipe & this one is perfect!! I made as written but substituted the lobster with precooked snow crab legs & precooked shrimp from the seafood counter at my grocer because it was much cheaper than buying lobster (and just as good in my opinion). Since my seafood was precooked it eliminated steps 2-4, which really saved on time! For the potato I used one medium sized red potato & left the skin on. I used skim milk & it still thickened up nicely. I used a frozen deep dish pie crust & put the pre-made refrigerated crust over the top. Oh, I did use vegetable broth instead of chicken broth to make this vegetarian for my daughter. This is absolutely fabulous!!! I also made the Chicken Pot Pie IX from this sight for my husband which has a 5 star rating with over 5400 reviews & this is just as good if you love seafood as I do!! Will make this often, thank you for the post!!!

—Michelle

See full review »

7 Ratings

Oct 14, 2012

Made this last night and it was fantastic. Lobsters are relatively cheap this year and I was able to get some on sale. Added sherry to the sauce and used half and half instead of milk. Talk about decadent! My husband, who never comments about anything was asking if I could make it again when our daughter comes home for Thanksgiving. Would also be great served in puff pastry !

—janet

See full review »

Aug 21, 2012

Very good ...I had the same issue as the first poster...5 lobster tails would be great but we don't live in Maine and lobster was very expensive. I didn't sink to faux lobster....but at my store lobster was expensive and snow crab clusters were on sale cheap so I used half lobster and half snow crab. I also added 1tb of sherry.

—camohn

See full review »

Apr 08, 2013

made this as a romantic dinner for valentine's day. my husband absolutely loved every bite & so did I. it was worth the effort!

—arocknrollmom

See full review »

Mar 03, 2013

I made this last night and it was amazing!!! My husband wanted me to make two pies to be sure we had enough food for our six diner guests. I wanted to make lobster salad with the claw meat for today but instead I made one pie as written with the five tails but added a dash of sherry to the sauce. There was no difference between the two pies. I served it with a mixed green salad ans garlic mashed potatoes. wishing I didn't make the potatoes but now we have dinner for tonight as well. I will admit that it was a lot of work and a little painful cleaning out five lobsters but next time I'm going to use two lobsters to make this pie. Absolutely worth the time and effort to make this all in one meal!!

—kkitten28

See full review »

Mar 02, 2013

This is so good and easy to make. Comfort food with a twist of elegance!

—AUSTINNETWORK

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

To-Die-For Chicken Pot Pie

Turkey Pot Pie a la Kat

Dad's Leftover Turkey Pot Pie

Tofu Vegetable Pot Pie

Healthier Chicken Pot Pie IX

Just Another Turkey Pot Pie

Chicken Pot Pie on the Run

Mahi Mahi Pot Pie

Left-Over Turkey Pot Pie

Creamy Chicken Pot Pie

Nutrition

Calories
587 kcal
29%

Carbohydrates
46.7 g
15%

Cholesterol
119 mg
40%

Fat
33.1 g
51%

Fiber
5 g
20%

Protein
25.8 g
52%

Sodium
1058 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lew's Famous Lobster Pot Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 587
Calories from Fat: 298

% Daily Value *
Total Fat 33.1g 51 %
Saturated Fat 12.1g 60 %
Cholesterol 119mg 40 %
Sodium 1058mg 42 %
** Potassium 551mg 15 %
Total Carbohydrates 46.7g 15 %
Dietary Fiber 5g 20 %
Protein 25.8g 52 %
** Sugars 2.7g
** Vitamin A 51 %
** Vitamin C 14 %
** Calcium 14 %
** Iron 30 %
** Thiamin 39 %
** Niacin 79 %
** Vitamin B6 12 %
** Magnesium 19 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.