Recipes Main Dishes Savory Pie Recipes Pot Pie Recipes Mini Lobster Pot Pies 5.0 (3) 3 Reviews 3 Photos Good things come in small packages! And while maybe not authentic because they're made with puff pastry instead of pie crust, these mini lobster pot pies are loaded with tons of lobster flavor, thanks to an easy homemade lobster broth. They make a perfect meal for two (think Valentine's Day!) when served with a Caesar salad. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on December 23, 2021 Save Rate Print Share Add Photo 3 3 3 Prep Time: 20 mins Cook Time: 1 hr 5 mins Additional Time: 5 mins Total Time: 1 hr 30 mins Servings: 2 Yield: 2 6-ounce pot pies Jump to Nutrition Facts Jump to recipe Frugal, Fun-Sized, and Fabulous I'll eat a chicken pot pie anytime, anywhere — and the same goes for the beef version. But my favorite pot pie of them all is the lobster pot pie, presented here in all its fun-sized glory. There are hundreds of ways to enjoy chicken with gravy and veggies, but there is no such plethora of similarly constructed lobster dishes. Plus, short of turning it into a soup, there is no better way to stretch a relatively small amount of lobster, which makes this one of those very rare dishes that's frugal and a "splurge" all at the same time. The secret to this pot pie's success is using the shell(s) to make a rich, decadent, and very flavorful sauce, which begins by making a very simple lobster stock. This is a technique I hope you use whenever you're working with shellfish, since the amount of extra flavor we can produce is impressive. Whether it's shrimp, crab, or lobster, simply sauté the shells in some butter, cover with water, and let it steep on low heat to extract the goodness. And no, I didn't forget the onions here. The sweetness level of the dish was perfect, and I didn't want that being thrown off. Add some to the mixture if you want, along with seasonal ingredients like mushrooms, but I couldn't have been happier with how this came out. Which is why, I really do hope you give it a try soon. Enjoy! Cook Mode (Keep screen awake) Ingredients 1 (5 ounce) lobster tail 2 tablespoons butter, divided 1 tablespoon sherry 1 (8 ounce) bottle clam juice ¼ cup diced celery ¼ cup diced carrot ¼ teaspoon ground paprika 1 teaspoon tomato paste kosher salt and freshly ground black pepper to taste 1 pinch ground cayenne pepper, or to taste 1 tablespoon all-purpose flour ⅓ cup cubed Yukon Gold potatoes 1 sheet frozen puff pastry 1 large egg, beaten 1 teaspoon freshly squeezed lemon juice ¼ cup heavy cream 1 tablespoon minced fresh tarragon Directions Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside. Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed. Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce. Remove from the heat and pour broth through a strainer to remove shells. Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer. Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes. While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil. Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary. Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top. With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through. Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving. Chef John's Mini Lobster Pot Pies. Chef John Chef's Notes: You can use brandy or cognac instead of sherry, and chicken broth or water instead of clam juice. Steeping the lobster tails is optional but recommended as it adds more flavor to the broth. You could just simmer the sherry and clam juice without the shells. I Made It Print Nutrition Facts (per serving) 1025 Calories 72g Fat 68g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 1025 % Daily Value * Total Fat 72g 92% Saturated Fat 27g 134% Cholesterol 233mg 78% Sodium 882mg 38% Total Carbohydrate 68g 25% Dietary Fiber 3g 12% Protein 28g 55% Potassium 586mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.