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Lobster Tarragon Pot Pie Recipe

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4 from 9 reviews

This Lobster Tarragon Pot Pie is a luxurious twist on the classic comfort dish, featuring tender lobster tails simmered in a creamy tarragon and lemon-infused sauce, topped with flaky homemade buttermilk biscuits. Baked to golden perfection, this pot pie offers a rich, satisfying seafood meal that's perfect for special occasions or elegant dinners.

Ingredients

Filling

  • 4 tablespoons unsalted butter
  • 6 raw lobster tails
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1.5 cups seafood stock
  • 1 ½ cups heavy cream
  • 3 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh lemon juice
  • Salt and white pepper, to taste

Biscuit Topping

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoons salt
  • 8 tablespoons cold unsalted butter, cubed
  • 1 cup buttermilk, plus more if needed
  • 1 egg, beaten with water (for egg wash)

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the pot pie.
  2. Cook Lobster: Melt the butter in a large oven-safe skillet over medium heat. Add the raw lobster tails, cover with a lid, and cook for 10 minutes until the lobster meat is just turning opaque, indicating it is cooked through.
  3. Prepare Lobster Meat: Remove the lobster tails from the skillet and dice the lobster meat into bite-sized pieces. Set aside for later use.
  4. Sauté Aromatics: In the same skillet, add the minced shallots and garlic, and sauté for 2 minutes until softened and fragrant.
  5. Create Roux: Whisk in the ¼ cup of all-purpose flour to the skillet and cook for 1 minute to remove the raw flour taste, forming a light roux.
  6. Add Liquids: Gradually whisk in the seafood stock and heavy cream, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes until it thickens to a creamy consistency.
  7. Season and Combine: Stir in chopped fresh tarragon, fresh lemon juice, salt, and white pepper to taste. Fold the diced lobster meat gently into the creamy filling and remove the skillet from heat.
  8. Make Biscuit Dough: In a mixing bowl, combine the 2 ½ cups all-purpose flour, baking powder, and ¾ teaspoon salt. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  9. Add Buttermilk: Stir in 1 cup of buttermilk with a spatula until just combined, adding more buttermilk 1 tablespoon at a time if the dough is too dry, taking care not to overmix.
  10. Top Filling: Drop large spoonfuls of biscuit dough over the lobster filling in the skillet, covering the surface unevenly to create a rustic look.
  11. Apply Egg Wash: Brush the biscuit dough generously with the beaten egg mixed with water to achieve a shiny, golden crust when baked.
  12. Bake: Place the skillet in the preheated oven and bake for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
  13. Rest and Serve: Remove from the oven and let the pot pie stand for 5 minutes before serving to allow the filling to set slightly. Garnish with additional cream and chopped tarragon if desired, and serve immediately.

Notes

  • Ensure the lobster meat is not overcooked during the initial cooking step to keep it tender and juicy.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • The biscuit topping can be replaced with puff pastry for a different texture and flavor.
  • Seafood stock can be substituted with fish broth or clam juice for an enhanced seafood flavor.
  • Use fresh tarragon for the best aroma and flavor; dried tarragon can also be used but in smaller quantity.

Find it online: https://recipefeastful.com/lobster-tarragon-pot-pie-recipe/