Give Lobster The Pot Pie Treatment With This Recipe

Rich, creamy, buttery, and topped with tender buttermilk biscuits, this lobster pot pie delivers luxurious flavors in a simple one-pan format anyone can make. It's an unusually sophisticated comfort meal that will leave your guests impressed and satiated.

This dish is proof that you don't have to live in Maine or have your own house in the Hamptons to cook seafood that feels elegant and special. In our sea-scented take on the pot pie, the ultimate American comfort food, sweet lobster meat is nestled in a creamy sauce that is brightened by fresh tarragon and lemon juice, with fragrant bites of sauteed shallots and garlic. A crown of golden buttermilk biscuits makes for a flaky topping on the silky filling, and each spoonful is a satisfying play on contrasts.

According to Ksenia Prints of Thermocookery, this dish comes together in one skillet, for restaurant-quality results requiring little cleanup. This elegant meal balances indulgence with ease of preparation, and will make anyone feel like the barefoot contessa of their very own kitchen.

To make the rich filling for this lobster pot pie, you'll need unsalted butter, raw lobster tails, shallots, garlic, all-purpose flour, seafood stock, heavy cream, fresh tarragon, lemon juice, and salt and white pepper, to taste. For the biscuit topping, grab all-purpose flour, baking powder, salt, cold unsalted butter, buttermilk, and an egg for egg wash. Additionally, you may want to have more heavy cream and fresh tarragon on hand, for garnish.

Preheat the oven to 400 F.

Melt the butter in a large oven-safe skillet over medium heat.

Add the lobster tails, cover with a lid and cook for 10 minutes, until the lobster is just turning opaque.

Remove the lobster from the skillet and dice the meat. Set aside

Add the shallots and garlic to the same skillet and cook for 2 minutes until softened.

Whisk in the flour and cook for 1 minute.

Gradually whisk in the stock and cream, then simmer for 5 minutes until thickened.

Stir in the tarragon, lemon juice, salt, and pepper.

Fold in lobster meat and remove the skillet from the heat.

For the biscuits, combine the flour, baking powder, and salt in a bowl.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the buttermilk until just combined, mixing with a spatula, and add more 1 tablespoon at a time if needed.

Drop the biscuit dough by large spoonfuls over the top of the filling.

Brush the biscuits with egg wash.

Bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbling. Let stand for 5 minutes before serving.

Serve immediately, garnishing with more cream and tarragon if desired.

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Lobster tails are a convenient choice for this lobster pot pie because they cook evenly, are easy to make, and provide the most bang for your buck in terms of meat extraction. However, they can be expensive, so if you're looking for a cheaper option, you can also use whole lobsters, lobster claws, or even frozen lobster meat from the seafood counter. If you're using a whole lobster, you'll need to steam or boil it first before removing and dicing the meat. This may add more work than you're expecting, but as per Ina Garten's advice, we strongly discourage you from buying pre-boiled lobster.

Lobster claws are a relatively economical option that provides the same sweet, tender meat. However, they are harder to cut into than a tail. Finally, pre-cooked lobster meat is the quickest option if you're short on time. Buy frozen, and simply add it to the filling at the end without the initial cooking step. You can also mix different lobster parts together for variety.

You can really change up this lobster pot pie to make it perfect for your tastes and those of your guests. For herbs, tarragon can be a fairly strong herb, so consider swapping it for dill, chives, parsley, or a combination of fresh herbs. You may prefer fennel's similar but subtle licorice note, or add a teaspoon of Old Bay seasoning for a classic seafood flavor. You can also substitute the seafood stock with chicken stock or vegetable stock if you can't find it, or for a slightly less strong seafood flavor.

For the biscuits, store-bought refrigerated biscuits can help significantly cut down on the prep time. Simply arrange them over the filling and bake them according to package directions. You can also use puff pastry for a different texture.

To lighten the dish, you can use half-and-half or soy cream instead of heavy cream, or add sauteed vegetables like peas, mushrooms, or asparagus to the filling. We also love adding a splash of white wine or Fernet, an anise-scented Italian liqueur, to the sauce for depth.

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