The New Year’s Lobster Pot Pie

New Year’s Eve is just around the corner and a lobster dinner is a perfect way to ring in the New Year. Lobster is often thought of as a sophisticated dish that we only have on special occasions…birthdays, Christmas, Valentine’s Day, etc. Since I want to make a special meal for one of the most celebrated evenings all over the world, I’m preparing lobster this year.

In some parts of the world, lobster is considered a luxury. In New England, lobsters are plentiful and are often on sale. During the summer, a lobster bake with boil potatoes and corn on the cob is very common. But seeing how it is winter, I wanted something that would be warm and comforting. The words comforting and special don’t seem to go hand in hand when talking about food but that is exactly what I’m making…a comforting lobster pot pie that is very special.

Lobster Pot Pie

You are going to look at the list of ingredients and say that it is too much work. It really isn’t and many steps can be done ahead of time.

Mise En Place

Lobster Pot Pie

Stock (Makes 1 cup and can be increased for more pies)

  • 1 Tbsp. olive oil
  • 1/4 c. fennel stalks, chopped (save some of the fronds for garnish)
  • 1/4 c. celery, chopped
  • 1/4 c. carrot, chopped
  • 1/4 c. leek or onion, chopped
  • 1 garlic clove, chopped
  • 1/4 tsp. tomato paste
  • 1/2 c. white wine
  • 8 oz. bottled clam juice
  • 8 oz. water
  • 1 bay leaf
  • 5 peppercorns
  • 1 sprig thyme
  • 1 sprig parsley

Bring all ingredients to a boil, reduce to a simmer. Cook until reduced to about 1 cup or a little more. Strain the broth, discarding the aromatics, then  taste and season with a pinch of salt, pepper and cayenne. Can be prepared up to 2 days ahead and refrigerated.

Preheat oven to 375 degrees.

Pie crust

Prepare your favorite pie crust for a one crust pie. Roll out, cut into decorative shapes. I use a 4 inch fluted tart pan as a cutter and then cut in half with a sharp knife. Sprinkle with some fresh thyme leaves and coarse sea salt. Press into the dough and brush with a little cream or egg wash. Bake until golden brown (approx. 5 min.). Cool on a wire rack. (Can be prepared the day before and kept in an airtight container).

Pot Pie (Serves two and can be increased)

  • 1/2 c. fresh fennel, diced
  • 1/2 c. onion, diced
  • 1/2 c. potatoes, cubed to about 1/2 to 3/4 inch in size
  • 1/2 c. carrots, diced
  • 1/2 c. pearl onions (I use frozen)
  • 1/2 – 3/4 lb. of lobster meat (knuckle and claw)
  • 1 c. stock (see above)
  • 1/2 c. half and half or light cream
  • 2 Tbsp. butter plus 2 Tbsp. additional butter
  • 2 Tbsp. flour
  • 1 Tbsp. fresh tarragon, chopped
  • 1 Tbsp. fennel fronds, chopped for garnish

Cook the potatoes, carrots, and pearl onions in boiling, salted water until just tender. Drain and set aside. Sauté the fennel and onion in 2 Tbsp. of butter until soft. Add the cooked potatoes, carrots and pearl onions, and sauté for several minutes until vegetables just start to color. Remove from the pan and keep warm.

Add 2 Tbsp. of butter to sauté pan, add flour and cook several minutes to make a blonde roux. Slowly add stock, stirring until combined and smooth. Add the half and half and simmer for one minute. Add the vegetables, lobster, and tarragon. Simmer just until lobster is warmed through. If sauce becomes too thick, add a little milk. Serve in bowls, top with decorative crust and garnish with chopped fennel fronds.

Lobster Pot Pie

Dim the lights, pour champagne, and enjoy this comforting but decadent meal. The flavor of the dish is exquisite. I encourage you to make a lobster pot pie. If not for New Year’s Eve, then for some other time when you want a special dish…be it an intimate, romantic dinner for two or a dinner party for friends.

P. S. Since posting, this recipe has been named “Recipe of the Year” by Wineguys Radio and TV. They also named Back Road Journal “Best Food Blog of the Year”. To top it all off, they invited me to be on their radio show to talk about the recipe. A perfect way to end the year. If you get a chance, stop by their blog,

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

96 thoughts on “The New Year’s Lobster Pot Pie

  1. Looks amazing Karen! I have been going back and forth about what to make for New Years Eve dinner. Of course a nice cut of steak is a contender but I am thrilled about the idea of lobster!

  2. I think I might take this recipe to NZ with me next time i go, We call them crayfish and where i grew up the boats bring them in by the pot load too! you know how i love pies! c

  3. I love the mise en place! The kids and I love setting everything up and Miss A even got me little mise en place bowls for xmas. I love that they know what it means (the type A in me is so proud!). LOL. This pot pie looks perfectly comforting and special! I’m not normally a fan of pot pie, but with lobster in it…I’m all over it. Great New Year’s recipe!!!

  4. We don’t get nearly enough lobster here in Colorado so this time of year when we have our traditional Christmas Eve lobster bisque, we savor every drop. This recipe looks like the perfect way to usher in the new year. I envy you your abundant supply of this deliciousness.

    1. Hi Greg, Thank you for your nice compliment. We do have some nice perks here in New England that can make you forget about snow. And you are right…this recipe isn’t complicated at all.

  5. This dish looks delicious. As it’s summer here, we would probably pop the crayfish on the barbeque or simply grill them. Whichever way they are cooked,I agree, it’s a perfect choice for New Year. All the best for 2012

  6. An amazing looking meal which I’d never manage but will dream about having someone make for me. 🙂 Even the pie crust seems special with the fresh thyme, it’s an underused herb in my pantry.

    Thank you for the inspiration. Happy New Year.

  7. Oh my goodness.. a “comforting lobster pot pie” does sound very special! and it looks delicious! If lobster prices weren’t so high here in the city, I would totally be making these for the holiday too!

  8. What a great twist on a personal favorite! I love a pot pie meal during the WInter and the recipe you’ve shared takes pot pies to an entirely different level. I have to try this!

  9. Karen, the word “lobster” already makes me dream… but when I see such delights on several photos I start wondering if I should buy one to start New Year in a luxurious way. (Yes, here lobsters are quite expensive… but I can see very well how special can be comforting at the same time: it’s always comforting to eat something delicious and luxurious 😉 )

    1. Hi Sissi, Thank you for your comment. I think New Years is a nice time to splurge on a meal at home. Making the meal is way less expensive than going out to a restaurant to celebrate.

  10. Oh my, that looks so delicious with that beautiful red lobster meat! I don’t mind tackling any recipe – especially one as wonderful as this sounds.

    Hope you had a beautiful Christmas and best wishes for a happy and healthy 2012!

    1. You are totally right about what this dish would cost in a restaurant…especially on New Year’s Eve. We have stopped going out to celebrate this event because the food usually never lives up to your expectations and cost double what you would normally pay.

  11. What a beautiful dish, Karen. I’m a vegetarian in a completely non-vegetarian family. But I love to cook, and I’m not at all put-off by cooking non-vegetarian entrees. This is a dish I’d really love to make. I might even bend my own rules a bit…I do once in a great while with fish 🙂 And I’d like to find the person who can resist a pot pie. Not me! Debra

  12. WONDERful! This is a great elegant version! I also enjoy a “lobster-corn chowder” which would be great with a “cracker” like that! HAPPY NEW YEAR!
    PS great house photo on previous blog entry

  13. This look so delicious, and very elegant for a special occasion like New Year’s Eve. And I love the miss en place … such a smart way to cook! (As I remind myself when I realize I forgot to set things out before starting — just had another lesson learned the hard way yesterday!).

  14. This sounds completely delicious, Karen, although not practical for those of us on the West Coast. We could try something similar with our local crab or shrimp, I might pass this on to one of my East Coast buddies.

  15. Karen, this looks fantastic! Happy, happy New Year! Sadly, I’m allergic to fish and shellfish – and I love the stuff (allergies are only 8 years old). This year, we’re having our card partners over for New Years and we made a bargain that it’s only sandwiches for card playing…my friend, for some odd reason, is intimidated to cook for me – and she’s awesome! …but whatever works! It’s always boys vs. girls and we always lose! Hopefully 2012 will be different!

    1. Hi Ann, Thank you for your compliment. It is terrible that you developed an allergy to seafood. I hope that your New Year is wonderful and that you girls start winning your card games.

  16. This sounds absolutely delicious! I love Lobster at anytime, and have never had the pleasure of trying it ike this. I love the flavours you add to the stock like fennel. Happy New Year Karen !
    Oh, and I finally got round to saying my thank you’s today for the award you gave me 🙂

    1. Hi Claire, Thank you for your very nice compliment. Wow, a thank you and a gift. I really appreciate and say thank you for the Reader Appreciation Award. Happy New Year to you and enjoy the mountain snow.

  17. I watched Ina make a lobster pot pie one time and thought it sounds absolutely wonderful. However, I’d have to take out a 2nd mortgage to prepare it here in Denver. My NYE tradition is Osso Buco. I’m counting the minutes until it’s in the oven. 🙂

    1. Hi Lea Ann, It is funny about the different prices of food in our country. The veal for your recipe would cost three times the price of lobster here in New England. Have a Happy New Year.

  18. When I moved from NYC to Minnesota people always asked me what I missed. And the answer still is “fresh shellfish.” Especially lobster. It’s worth traveling to Maine for!

  19. wow that looks amazing. i probably wouldn’t have the chance to try this out anytime in the near future though, unless I happen to win the lottery! have a great new year’s eve!

    1. Thank you Shu Han for your comment and visit to my blog. Here’s wishing that you win the lottery…in the meantime you could make this dish with prawns. Have a Happy New Year.

  20. This dish would truly make New Year’s Eve dinner a very special occasion. We don’t have lobster here on the West Coast so when its available in the market it is very expensive. But we do have Dungeness crab so nobody would think of complaining. Have a very Happy New Year, Karen.

    1. Hi Cathy, Thank you for your nice comment. You are right…nobody would complain if you made this pie with Dungeness crab. It would be delicious.

  21. Looks delicious Karen! Great idea cooking the crust separate and then serving it on the side! I hope you are enjoying the holidays and have a good “slide” into the new year (as they say in Germany). Happy holidays!

    1. Hi Laura, Thank you for your compliment and good wishes. I hope you have had a wonderful holiday with your family. All the best for the New Year.

  22. Mm, we’ll be eating lobster for New Year too… can’t wait 🙂 That’s a great way of serving pie crust – are pot pie crusts usually served like this? I’m not too familiar with the concept…

    1. Hi Charles, Thank you for your compliment. As to your question, no this is not your normal pot pie which is usually prepared with a bottom and top crust. Some people make an individual one in a ramekin and then just seal the ingredients with one crust. I think either way is fine but the crust can get soggy. I do a “deconstructed” pie and serve a crust that has been baked on the side. As you can see from my mise en place, each serving gets several little crusts served on the side which everyone seems to really enjoy. Enjoy your lobster meal and have a great New Year.

  23. This makes my mouth water. I love lobster pot pie and somewhere along the line have posted my recipe. I must confess to not making stock! Did you have the lobbies sent from Maine? I head up tomorrow, hoping the weather doesn’t interfere with travel.

    1. Hi Lulu, Thank you for your nice compliment. Actually, the lobsters swim down from Maine to New Hampshire. They can’t find the boarder between the two states in the rough ocean. Hehe. You should be in luck…the weather is supposed to be nice.

  24. What a super idea serving the crust on the side! That way it’ll always stay crusty. I love the sound of this dish. So creamy, so rich, so New Yearsy! 😀

  25. Lobster is definitely a splurge for us here in the west in the high mountain desert. My mouth is watering. I love, love, love lobster. How I wish I were celebrating New Year’s Eve at your home this year. Happy New Year.

    1. Hi Chris, Thank you so much for your very nice compliment. I have known people who come to New England and want to eat nothing but lobster. It really is delicious.

  26. What a fantastic idea – and no messing around cracking shells when you´re trying to eat your romantic dinner! Looks so good, even if I can´t get lobster I could adapt with langoustines…..mmmm!

    1. Hi Tanya, Thank you so much for your nice compliment. You could definitely make this with langoustines…it would taste great. You are right, I don’t like to mess with shells when having a romantic dinner.

  27. I love lobster on New Year’s Eve and you’ve incorporated it into such a creamy perfect entre. I like the deconstructed look; I’m not fond of alot of pie crust so this is really perfect for me. Wishing you a happy New Year!

    1. Hi Linda, Thank you for your nice compliment. I have never cared for a pot pie that has a bottom crust as it gets too soggy. I found that “deconstructed” was the way to go with this recipe. Wishing you a happy New Year as well.

    1. How exciting…this recipe for Lobster Pot Pie was named “Recipe of the Year” on Wineguys Radio and TV. I got to spend a few minutes on the radio with them talking about the recipe. What fun.

    1. Hi Susan, Thank you for your nice compliment. Lobster is a wonderful treat…it really is one of the benefits of living in New England.

    1. Hi Jilly, I know you will enjoy this recipe. When you want to make something special…this is a standout. I hope you will enjoy it.

  28. I just had to pick my tongue up off the desk… ok, now I need to go finish dinner… It won’t taste as good as this looks, but I can pretend?

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