Lobster Pot Pie

Indulge in the ultimate comfort food—elevated. This decadent lobster pot pie transforms a beloved classic into a showstopping dish worthy of any celebration. Tender, buttery lobster is gently poached and folded into a rich, velvety sauce infused with white wine, fragrant herbs and the delicate sweetness of fennel. Encased in a golden, flaky pastry and baked to perfection, each bite is a celebration of flavor and texture. Whether you're hosting an elegant dinner or savoring a special night in, this dish delivers effortless luxury. For easy entertaining, prepare the filling up to two days in advance—when you're ready, simply top with puff pastry and bake until gloriously golden and bubbling.

3 cups seafood or chicken stock

4 lobster tails (or 16 oz. of cooked lobster meat)

Kosher salt

2 tbsp olive oil

1 medium yellow onion, chopped

1 fennel bulb (fronts separated), chopped

6 cloves garlic, grated or chopped

1 lemon

1/3 cup all-purpose flour

½ cup dry white wine

¼ cup heavy cream

½ cup frozen peas

½ cup frozen pearl onions

1 cup fresh herbs (recommend: a mix of chives, parsley or marjoram), chopped

1 sheet frozen puff pastry, thawed

1 egg

Bring seafood stock to a simmer over medium heat and season with Kosher salt. Add lobster tails, cover and let them simmer for 8-9 minutes until cooked through. Remove lobster tails from broth and immediately plunge in cold water to stop the cooking process. Reserve seafood stock for later.

Remove the cooked lobster from the shells, then roughly chop and reserve for later.

Preheat oven to 375°F.

Heat 2 tablespoons of olive oil over medium heat in a 3.5 qt. Signature Braiser. Add chopped onion and fennel bulb, season with Kosher salt and sauté until translucent and starting to brown, about 12-14 minutes.

Add garlic and grate the zest from the lemon into the pot and stir until fragrant, about 1 minute. Add flour and cook for another 1-2 minutes until the flour starts to toast. Add white wine, scraping up any browned bits, and cook for another 1-2 minutes until the mixture has a thick paste-like consistency.

Add seafood stock and the juice from the lemon and stir until the mixture is smooth. Bring to a simmer and cook until the mixture is thickened, about 3-5 minutes. Remove from heat and stir in heavy cream, peas, pearl onions, fresh herbs and cooked lobster.

Using the braiser lid as a guide, roll out your puff pastry so it’s large enough, then spread over the top of your liquid, pressing down into the edges of the braiser. Trim off any excess pastry. Tip: you can also cut the puff pastry into a lattice shape and layer them on top.

Make an egg wash with the egg and 1 tablespoon of water, then brush all over the top of the pastry. Season the top with Kosher salt and bake for 40-45 minutes until the pastry is puffed and golden brown and the liquid is bubbling along the edges.

Remove and cover with lid to keep warm until serving.