Andrew Gruel - Lobster Pot Pie
Seafood guru Andrew Gruel is marrying lobster and pot pie for a buttery and decadent dish everyone will be asking for over and over.
Lobster Pot Pie
Feeds 4-6


  • 1 large 12 x 12 piece of puff pastry


  • 1 1/4 lb lobster live (or 8 oz lobster meat pre-cooked) cook the lobster for 8 min then remove the meat
  • 1/4 cup chopped yellow onion
  • 1 cup 12-inch diced carrots
  • 1/4 cup diced celery
  • 1 tablespoon minced garlic
  • 1 cup frozen green peas
  • 1 cup ½-inch diced potatoes (par-cooked in microwave or steamed)
  • 1 cup white wine
  • 16 oz clam juice
  • 1 cup heavy whipping cream
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup cornstarch mixed with 1/4 cup water
  • 3 tablespoon nutritional yeast
  • 1 egg beaten for egg wash on the crust


  • 1 large cast iron skillet (preferably 12 inch)


  1. In a large sauté pan, heat 1 tablespoon of oil over medium-high heat
  2. Add onions and carrots and sauté until soft and translucent (about 5 minutes)
  3. Add celery and sauté for another 2 minutes
  4. Add garlic and sauté until golden brown (about 45 seconds)
  5. Deglaze with white wine and reduce 3/4
  6. Add peas, par-cooked potatoes, and the clam juice. Simmer for about 5 minutes.
  7. Add heavy whipping cream and reduce for 2 minutes, add fresh thyme
  8. Drizzle in corn starch slurry while cream is simmering. Cook for another 2 minutes at a light simmer. Season with nutritional yeast.
  9. Fold in par-cooked lobster.
  10. Add filling into skillet, top with puff pastry pieces (cut a few small holes in the pastry), and brush with egg wash.
  11. Bake for 15-20 minutes or until the crust is golden brown at temp 400 degrees.

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