If you think lobster is great in the shell, wait until you taste it in this glorious savory pie! This easy recipe for lobster pot pie is seafood heaven on a plate, full of tender lobster and buttery crumbs.
Lobster is one of my very favorites, and I have finagled it into everything from scrambled eggs to potato salad to grilled cheese. So it’s a mystery why it took me so long to make it into a pot pie, but as they say, better late then never!
So I present to you lobster pot pie, otherwise known as lobster in a decadent creamy sauce and topped with cheesy, herby breadcrumbs and baked up into lobster deliciousness.
Here’s how you make scrumptious lobster pot pie!
You take two lobsters (which your supermarket has steamed for you and your significant other has shelled for you) and cut the meat into pieces, and heat it up in a sauce made out of butter and flour and clam juice and sherry and cream, and pour it into an oven-safe dish.
You probably won’t need all the sauce — just use your best judgement to see how much you need to make it sauced but not too soupy.
Then you take some nice bread – I used french bread but any kind will do — and whiz it up in your food processor.
Add some melted butter and chopped parsley and fresh grated Parmesan cheese to the crumbs and spread it over your lobster mixture.
Bake it all up until the crumbs are golden.
More tips for making lobster pot pie!
I have two fabulous methods. The first is to pick out a lobster at your supermarket, ask them to steam it for you, go collect your other groceries, collect your steamed lobster and then get someone else to take the meat out of the shell for you. Alternatively, some supermarkets (thank you Wegman’s) carry shelled lobster, usually wherever they have the frozen seafood. My favorite brand is Cozy Harbor. It’s pricy, but you’re worth it!
Your handy dandy food processor! Tear a few slices of bread into quarters and pulse them in the food processor until they are the size you like. I always do this when a loaf of bread is getting a little stale, then I pop the crumbs in a freezer bag and freeze them for use at a later date!
Almost! You can prep it right up until you put the bread crumbs on top to bake it (otherwise the crumbs will get mushy). Bring it to room temperature before you bake it.
I promise you, it is all you hope and dream it will be. Lobster forever!Print