By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
739 cal · 60 min
Lobster Bisque Pot Pies
Recipe GLPR42efd7f9fc7378
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Average rating: 3.8 (1)
Individual pot pies filled with a creamy lobster and vegetable bisque, topped with golden puff pastry. Tender lobster tail, sweet corn, potatoes, and carrots come together in a rich sherry-tomato sauce, finished with a crispy pastry crust and baked until bubbling and golden.
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Ingredients
1 tablespoon olive oil
3 tablespoons unsalted butter
4 lobster tails
1 sweet onion, diced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
¾ cup dry sherry
3 cups low-sodium seafood stock
1 cup chopped Yukon gold potatoes
½ cup sliced carrots
2 ears fresh corn, kernels cut from the cob
1 cup heavy cream
½ teaspoon salt
½ teaspoon ground black pepper
2 sheets puff pastry, thawed
1 large egg, beaten with 1 tablespoon water
Directions
Preheat your oven to 425°F. Prepare 4-inch and 2-inch ramekins (you should have about 7 total, depending on size preference), or use a 9x13-inch baking dish. Lightly spray with nonstick cooking spray and set aside.
In a saucepan, combine the potatoes, carrots, and seafood stock. Bring to a boil over high heat and simmer for 8 to 10 minutes until the vegetables are just tender. Strain the stock into a bowl, reserving the cooked vegetables separately.
Heat a large stock pot over medium heat. Add the butter and olive oil, allowing them to combine and heat through.
Add the lobster tails to the hot butter and oil. Cook for 2 to 3 minutes, just until they begin to turn opaque and red. Transfer to a cutting board and let cool slightly, then chop into bite-sized pieces.
In the same pot, add the diced onion. Stir well to coat with the butter and oil, season with a pinch of salt and pepper, and cook for about 5 minutes until the onion is soft and translucent.
Sprinkle the flour over the onions and stir constantly to create a roux. Continue cooking for 3 to 4 minutes, stirring frequently, until the roux is golden and fragrant.
Add the tomato paste to the roux and stir well, cooking for about 1 minute until combined and slightly darkened.
Pour in the dry sherry and stir, scraping up any browned bits from the bottom of the pot. Simmer until the sherry is reduced by approximately half, about 3 to 4 minutes.
Slowly pour in the reserved seafood stock while stirring constantly to avoid lumps in the sauce.
Add the cooked potatoes, carrots, and fresh corn kernels. Bring the mixture to a simmer and cook for 2 to 3 minutes, allowing the sauce to thicken slightly. Stir in the heavy cream until fully combined.
Gently fold the chopped lobster back into the bisque. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the lobster bisque filling evenly among the prepared ramekins or pour into the baking dish.
Cut the puff pastry into pieces slightly larger than the top of each ramekin or baking dish. Place the pastry over each pot pie and brush lightly with the egg wash.
Bake for 25 to 30 minutes, until the pastry is golden brown and the filling is bubbling up around the edges. Let cool for 2 to 3 minutes before serving.
Comments
Lobster is the real cost here: expect $30-40 per 1.5-pound lobster at Harris Teeter or Food Lion, pushing the per-serving protein cost toward $10-12 before you add pastry, cream, and stock. The 60-minute estimate ignores the 15-20 minutes needed to clean and butcher the lobster and the simmering time for a proper bisque base, making the honest total closer to 90 minutes. The dish does not reheat well—puff pastry turns soggy and the bisque breaks in the microwave—so this is a special-occasion same-night meal, not a weeknight repeat. All ingredients are available locally, but the combination of expense, technique, and single-service nature makes this a splurge recipe that rewards careful timing and is worth the effort when you want restaurant quality at home.
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