Creamy Lobster Pot Pie
Bring elevated, restaurant-style flavors to your kitchen
- Wheat
- Fish
- Shellfish
- Milk
- Tree Nuts
Luxurious lobster pot pie stars tender chunks of lobster in an Old Bay–spiced cream sauce, all tucked beneath flaky buttermilk biscuits brushed with spiced butter. On the side, a bright honey-Dijon salad cuts through the richness with just the right zip.
Ingredients
6 ounce
Buttermilk Biscuits
(Contains: Wheat)
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
6 ounce
Carrot
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
4 ounce
Mixed Greens
1 tablespoon
Old Bay Seasoning
2 teaspoon
Honey
12 ounce
Fingerling Potatoes
1 tablespoon
Flour
(Contains: Wheat)
8 ounce
Lobster Tails
(Contains: Shellfish)
2 teaspoon
Dijon Mustard
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Halve, peel, and finely dice shallot. Dice potatoes into ½-inch pieces. Trim, peel, and dice carrots into ½-inch pieces. Quarter lemon.
-
Using kitchen shears, cut along underside of each lobster* shell, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat. Remove meat and cut into ⅓-inch pieces. Discard shells.
-
Heat a drizzle of oil in a medium, preferably ovenproof, pan (large, preferably ovenproof, pan for 4 servings) over medium heat. Add shallot, potatoes, and carrots; season with half the Old Bay Seasoning (you’ll use more in Step 4), salt, and pepper.
-
Cook, stirring constantly, until veggies are browned and slightly tender, 4-6 minutes.
-
Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute.
-
Stir in 1¼ cups water (1¾ cups for 4), stock concentrate, salt, and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat.
-
Stir in cream cheese until melted, then stir in lobster. TIP: If filling seems too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4) after stirring in lobster.
-
Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in ¼ tsp Old Bay Seasoning (½ tsp for 4). (Be sure to measure the Old Bay—we sent more!)
-
Remove biscuits from package; peel apart each biscuit at center to create two thinner ones. TIP: For a crispier topping, cut biscuits into quarters instead of peeling them apart.
-
Evenly top lobster filling with biscuits, then brush with Old Bay butter.
-
Bake on top rack until biscuits are golden brown and lobster is cooked through, 12-15 minutes. Let pot pie cool at least 5 minutes before serving.
- While pot pie cools, in a large bowl, whisk together honey, mustard, 1 TBSP olive oil (2 TBSP for 4 servings), and juice from half the lemon.
- Add mixed greens and almonds; toss to coat. Taste and season with salt and pepper if desired.
-
Divide pot pie and salad between shallow bowls or plates. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the rich, flavorful taste, though some found it bland and suggest adding extra Old Bay, garlic, or herbs.
- Ease of prep: Several noted it takes over an hour to prepare; cutting biscuits into quarters ensures better coverage and crispier topping.
- Suggestions: Use less potato and more lobster for better balance; add garlic to the salad dressing for extra flavor.
- Portions: Generous portion sizes, though the ratio feels more like potato pot pie with scattered lobster.
