Best 2 Lews Famous Lobster Pot Pie Recipes

Lobster Pot Pie is a classic New England dish that is perfect for a special occasion. It features tender lobster meat, a creamy sauce, and a flaky crust. This hearty and flavorful pie is sure to impress your family and friends.

This recipe from Lew's Famous Lobster Pot Pie is a must-try for seafood lovers. It uses fresh lobster meat, a homemade stock, and a variety of vegetables to create a rich and flavorful filling. The creamy sauce is made with butter, flour, and milk, and the pie is topped with a golden brown crust.

In addition to the classic lobster pot pie recipe, this article also includes three variations:

**1. Lobster Pot Pie with Puff Pastry Crust:** This variation uses a store-bought puff pastry crust for a quicker and easier pie.

**2. Lobster Pot Pie with Cheddar Cheese:** This variation adds sharp cheddar cheese to the filling for a cheesy and flavorful twist.

**3. Lobster Pot Pie with Cornbread Crust:** This variation uses a cornbread crust for a Southern-inspired take on the classic dish.

No matter which recipe you choose, you're sure to enjoy this delicious and satisfying seafood pie.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER POT PIE

Lobster Pot Pie image

Provided by Ina Garten

Categories main-dish

Time 2h30m

Yield 4 to 5 servings

Number Of Ingredients 20

Ingredients

1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock or clam juice
1 tablespoon Pernod
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
8 tablespoons cold fresh lard, diced (1/4 pound)
8 tablespoons cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
Preheat the oven to 375 degrees F.
Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

LOBSTER POT PIE

Lobster Pot Pie image

Provided by Brooke Dojny

Categories Milk/Cream Bake Quick & Easy Dinner Lobster Sherry Winter

Yield 4 servings

Number Of Ingredients 12

Ingredients

Lobster Cream Sauce:
4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups heavy cream
1/2 cup medium-dry sherry
1/2 teaspoon paprika
Salt and freshly ground black pepper
Crumb Topping:
1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
3 tablespoons butter, melted
1/2 teaspoon paprika

Steps:

Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.

Tips:

For the best flavor, use fresh lobster meat. If you're using frozen lobster meat, be sure to thaw it completely before using.
To make sure the pie crust is golden brown and flaky, use a combination of butter and shortening in the dough.
Don't overmix the pie dough. Overmixing will make the dough tough.
Chill the pie dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
To prevent the pie crust from getting soggy, pre-bake it for 10-15 minutes before adding the filling.
Use a variety of vegetables in the filling, such as carrots, celery, peas, and corn.
Season the filling generously with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, or paprika.
Be careful not to overcook the pie. The lobster should be cooked through, but it should still be tender.

Conclusion:

Lew's Famous Lobster Pot Pie is a delicious and comforting dish that is perfect for a special occasion. With its rich and flavorful filling and flaky crust, this pie is sure to be a hit with everyone at the table. So next time you're looking for a special meal to make, give this recipe a try.