Lobster Pot Pie with White Truffle Butter

Cook Time 50 mins
Yield 4
Lobster Pot Pie with White Truffle Butter Recipe | D'Artagnan
RECIPE Ingredients

Ingredients for the Lobster Filling

  • 4 raw Maine lobster tails (6–7 oz each)
  • 8 oz. white truffle butter
  • 1 lb. fingerling potatoes, diced
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • ½ cup celery, diced
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • ½ cup dry white wine (such as Chardonnay or Pinot Grigio)
  • 2 cups seafood or chicken stock
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup all-purpose flour (for thickening)
  • Salt and pepper, to taste

For the Pie Crust

  • 2 store-bought pie crusts (or homemade if preferred)
  • 1 egg (for egg wash)
6 oz. - 7 oz. Maine Lobster Tails
6 oz. - 7 oz. Maine Lobster Tails
Price $118.00
  • 6-7 oz. Maine Lobster Tails Flash Frozen for Freshness
  • 100% Wild-caught Lobster
  • Unsalted Butter
  • Preparation and cooking guide
  • Delivered in a Lobster Gram insulated cooler
  • Can be shipped via 2-day or overnight air
Truffle Butter Sampler Truffle Butter Sampler
Truffle Butter Sampler
Price $37.99
  • This sampler features one each of our black and white truffle butters
  • Small-batch production using all-natural ingredients
  • Ideal for meat, sauces, pastas
  • Includes:
  • 1 Black Truffle Butter (8 oz.)
  • 1 White Truffle Butter (8 oz.)
  • Product of USA
  • For best taste, use or freeze within 14 days of receipt and/or by the expiration date on the package
  • Subscription Eligible
Recipe notes
This Lobster Pot Pie is the perfect dish for cool weather holidays, combining rich and indulgent ingredients like Maine lobster and white truffle butter that elevate any festive gathering. Its creamy filling, featuring tender vegetables like fingerling potatoes, carrots, and peas, offers warmth and comfort on chilly evenings. The fragrant blend of thyme and garlic evokes seasonal flavors, while the golden, flaky crust makes for an attractive centerpiece on any holiday table.
RECIPE Preparation
  1. Using kitchen shears, carefully cut the top shell of each lobster tail down the center, stopping just before the tail fin. Gently pry open the shell and remove the lobster meat. Chop it into large chunks and set aside. Discard the shells.
  2. Place the diced fingerling potatoes in a pot of cold, salted water. Bring to a boil, then reduce to a simmer. Cook until tender, about 10-12 minutes. Drain and set aside.
  3. In a large skillet or Dutch oven, melt 4 oz. of white truffle butter over medium heat. Add the minced garlic and shallot, sautéing until fragrant and translucent, about 2–3 minutes.
  4. Add the diced carrots and celery, cooking for another 5–7 minutes until softened.
  5. Sprinkle the flour over the sautéed vegetables and stir well to incorporate. Cook for 1-2 minutes to remove the raw flour taste.
  6. Pour in the dry white wine and allow it to simmer for about 2–3 minutes until reduced by half.
  7. Stir in the seafood or chicken stock and heavy cream. Bring the mixture to a gentle simmer, then add the cooked fingerling potatoes, peas, chopped lobster meat, thyme, and parsley. Season with salt and pepper to taste.
  8. Preheat your oven to 400°F (200°C).
  9. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the lobster filling into the crust, spreading it evenly.
  10. Cover the filling with the second pie crust. Trim and crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape. Brush the top with a beaten egg for a golden finish.
  11. Place the pie in the pre-heated oven and bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
  12. Remove the pot pie from the oven and let it cool for a few minutes. Serve warm and enjoy.