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.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Salad
- Method: Sautéing & Baking
- Cuisine: American
Ingredients
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1½ pounds cooked lobster meat, chopped
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1 sheet puff pastry (thawed if frozen)
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¼ cup unsalted butter
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1 cup yellow onion, finely diced
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¾ cup carrots, diced
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¾ cup celery, diced
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¼ cup all-purpose flour
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1½ cups seafood stock or lobster stock
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½ cup heavy cream
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½ cup dry white wine
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 cup frozen peas
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1 tablespoon chopped fresh tarragon or parsley
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1 egg, beaten (for egg wash)
Instructions
In a large skillet, melt the butter over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until tender.
Sprinkle in the flour and stir for 1–2 minutes to form a paste, cooking out the raw flour taste.
Slowly pour in the seafood stock and white wine, stirring constantly until smooth. Simmer for 3–4 minutes until the mixture thickens slightly.
Stir in the cream, salt, pepper, and tarragon. Simmer for another 2–3 minutes. The sauce should be rich and creamy.
Fold in the chopped lobster and peas. Remove from heat and let the filling cool slightly.
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 for 25–30 minutes, or until the pastry is puffed and golden brown. Let cool for 5 minutes before serving.