Lobster Chowder Pot Pie

Servings: 8


  • ¼ cup butter, divided
  • 1 large onion, diced
  • 4 carrots, peeled, diced
  • 1 cup red potatoes, skin on, cubed
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 4 cups seafood broth
  • 1 cup + 1 tbsp 18% cream
  • Salt and pepper to taste
  • 1 tbsp chives, chopped
  • 1 tbsp dill, chopped
  • 1 cup cooked lobster meat, frozen, thawed
  • 1 sheet puff pastry, cut slightly larger than baking dish
  • 1 egg


Preheat oven to 400°F.

In a skillet, sauté onions, carrots, potatoes and garlic in 2 tbsp butter. Cook until potatoes are fork tender, stirring occasionally (approx. 15 minutes). Remove and set aside in baking dish and add cooked lobster.

In the same pan, stir together remaining butter and flour, cooking over medium heat until it turns a blonde colour, creating a roux. Slowly add seafood broth, whisking constantly until mixture starts to thicken. Add 1 cup cream, chives, dill and salt and pepper to taste and cook until mixture is thickened to desired consistency. Add sauce to baking dish with vegetables and stir in lobster.

Top baking dish with puff pastry, piercing with a knife to create air vents for steam to escape during baking.
Whisk egg and remaining cream together and brush on puff pastry.

Bake for 20-25 minutes or until bubbling and golden brown.


Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.