Ina Garten Lobster Pot Pie

If you’re craving something rich, savory, and luxurious, Ina Garten’s Lobster Pot Pie delivers it all. This dish combines buttery lobster, tender vegetables, and a creamy white wine sauce, all tucked beneath a golden, flaky puff pastry crust. It’s a warm, satisfying meal perfect for special occasions, holidays, or simply when you want to treat yourself.

What is Ina Garten Lobster Pot Pie?

Ina Garten’s Lobster Pot Pie is a seafood spin on the traditional chicken pot pie, featuring chunks of succulent lobster meat in a rich, creamy sauce flavored with white wine, butter, and herbs. The filling includes sweet peas, carrots, and onions, and it’s baked under a golden puff pastry lid. It’s classic comfort food with a gourmet twist.

Other Popular Ina Garten Recipes

• Ina Garten Cape Cod Salad
• Barefoot Contessa Chicken Salad with Grapes
• Ina Garten Cream of Cauliflower Soup
• Ina Garten Cauliflower Toast

Reasons to Try Ina Garten’s Lobster Pot Pie

• Decadent and comforting – The perfect mix of rich and cozy
• Ideal for special dinners – Impresses guests with minimal effort
• Seafood alternative to chicken pot pie – Something different but familiar
• Make-ahead friendly – Prepare the filling in advance
• Golden, flaky crust – Who can resist puff pastry?
• Great way to use leftover lobster – No waste, all flavor
• Customizable – Easily adaptable with other seafood or veggies

Ingredients Needed to Make Ina Garten Lobster Pot Pie

• 1½ pounds cooked lobster meat, chopped
• 1 sheet puff pastry (thawed if frozen)
• ¼ cup unsalted butter
• 1 cup yellow onion, finely diced
• ¾ cup carrots, diced
• ¾ cup celery, diced
• ¼ cup all-purpose flour
• 1½ cups seafood stock or lobster stock
• ½ cup heavy cream
• ½ cup dry white wine
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup frozen peas
• 1 tablespoon chopped fresh tarragon or parsley
• 1 egg, beaten (for egg wash)

Instructions to Prepare Ina Garten Lobster Pot Pie

Sauté the vegetables

In a large skillet, melt the butter over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until tender.

Make the roux

Sprinkle in the flour and stir for 1–2 minutes to form a paste, cooking out the raw flour taste.

Add liquids

Slowly pour in the seafood stock and white wine, stirring constantly until smooth. Simmer for 3–4 minutes until the mixture thickens slightly.

Finish the sauce

Stir in the cream, salt, pepper, and tarragon. Simmer for another 2–3 minutes. The sauce should be rich and creamy.

Add lobster and peas

Fold in the chopped lobster and peas. Remove from heat and let the filling cool slightly.

Assemble the pot pies

Preheat oven to 400°F (200°C). Spoon the filling into individual ramekins or a large baking dish. Cut the puff pastry slightly larger than your ramekins and place on top. Press edges lightly and cut small slits in the top to vent. Brush with egg wash.

Bake until golden

Bake for 25–30 minutes, or until the pastry is puffed and golden brown. Let cool for 5 minutes before serving.

What Goes Well With Ina Garten’s Lobster Pot Pie

• Serve with a crisp green salad – Adds freshness and balances richness
• Pair with roasted asparagus or green beans – For a clean veggie side
• Offer with a glass of Chardonnay – Pairs beautifully with lobster
• Include crusty bread on the table – For scooping any extra sauce
• Add a side of lemon vinaigrette slaw – Brightens the dish
• Serve with garlic mashed potatoes – For extra comfort
• Finish with a light dessert – Like lemon sorbet or panna cotta

Key Tips for Making Ina Garten Lobster Pot Pie

• Use fresh or high-quality frozen lobster – Sweet, tender meat makes all the difference
• Cook veggies until just tender – They’ll finish cooking in the oven
• Let filling cool slightly before topping with pastry – Prevents soggy crust
• Don’t overfill ramekins – Leaves room for bubbling sauce
• Cut slits in pastry – Allows steam to escape and keeps the pastry crisp
• Brush generously with egg wash – Gives a beautiful golden finish
• Avoid overbaking – Remove when pastry is golden and crisp

Creative Variations of Ina Garten Lobster Pot Pie

• Swap lobster for shrimp or scallops – A different seafood twist
• Add mushrooms or leeks – For earthy, deeper flavor
• Use a biscuit topping instead of pastry – A rustic option
• Include sweet corn or fennel – Adds subtle sweetness
• Try it in a pie dish – Serve family-style instead of individual portions
• Add a pinch of cayenne or Old Bay – For mild spice
• Mix in Gruyère or parmesan – For a cheesy kick

Storage Guidelines for Ina Garten Lobster Pot Pie

• Store leftovers in the fridge – Covered, for up to 2 days
• Avoid freezing after baking – Puff pastry loses texture
• Freeze unbaked assembled pies – Wrap tightly and label
• Store filling separately if prepping ahead – Add pastry fresh before baking
• Keep lobster refrigerated until use – For food safety

Reheating Tips for Ina Garten Lobster Pot Pie

• Reheat in the oven at 350°F (175°C) – For 15–20 minutes until warmed through
• Cover edges with foil if pastry browns too quickly – Prevents burning
• Avoid microwaving – Makes pastry soggy
• Add a splash of cream if the sauce thickens too much – Restores consistency
• Reheat individual portions for even warming – Especially helpful for ramekins

Nutrition Value (per serving – based on 4 servings)

• Calories: 590 kcal
• Protein: 26g
• Fat: 37g
• Saturated Fat: 20g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 5g
• Sodium: 680mg
• Cholesterol: 155mg

FAQs

Can I use frozen lobster for Ina Garten’s lobster pot pie?

Yes, high-quality frozen lobster works well. Make sure to thaw it completely and pat it dry before adding it to the filling to avoid excess moisture.

How do I keep the puff pastry from getting soggy on the lobster pot pie?

Let the filling cool slightly before adding the puff pastry on top. This helps prevent steam from making the pastry soggy during baking.

Can I make Ina Garten’s lobster pot pie ahead of time?

Yes, you can prepare the filling in advance and refrigerate it. Assemble with puff pastry just before baking to keep the crust crisp and flaky.

What is the best type of dish to bake lobster pot pie in?

Individual ramekins or oven-safe soup bowls are great for single servings. A deep pie dish or casserole dish also works well for a family-style version.

Wrapping Up

Ina Garten’s Lobster Pot Pie is the perfect balance of elegance and comfort. With a creamy, flavorful filling and a buttery puff pastry crust, it’s a dish that feels both indulgent and homemade. Ideal for cold evenings, romantic dinners, or when you want to make an ordinary day feel a little more special.

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