LOBSTER POT PIE
Nutrition Facts
Serving Size
SERVING (1-1/2 CUPS; 1 #4 + 1 #8 SCOOP)
Amount Per Serving
Calories 578
% Daily Value
Total Fat 38.7g
60%
Saturated Fat 16.2g
81%
Cholesterol 63mg
21%
Sodium 922mg
38%
Total Carbohydrate 46.9g
16%
Dietary Fiber 5.6g
22%
Protein 11g
22%
Vitamin A 38%
Vitamin C 15%
Calcium 7%
Iron 15%

lobster pot pie

Sautéed onions, carrots, potatoes, and peas in a creamy, decadent lobster bisque sauce, and topped with puff pastry.​ Featuring Campbell's® Culinary Reserve Lobster Bisque with Sherry.

  • Total time: 50 minutes
  • Servings: 12
Ingredient Weight Measure
butter , melted 0.25 cup
garlic , peeled, sliced 1 tbsp.
carrot , peeled, diced 1/4-inch 17.000 oz. 3 cup
onion , diced 1/4-inch 7.000 oz. 2 cup
potato , peeled, diced 21.000 oz. 4 cup
dried thyme , leaves, crushed 2 tbsp.
kosher salt 0.5 tsp.
black pepper , ground 0.25 tsp.
Campbell's® Culinary Reserve Lobster Bisque with Sherry , 4 lb pouch 1 ea.
frozen peas 10.000 oz. 2 cup
chives , diced 2 tbsp.
Pepperidge Farm® Puff Pastry Squares 12 ea.
1.  In a large sauce pot, heat butter over medium heat.  Add garlic and lightly brown.

2.  Add carrot, onions and potatoes.  Cook for 3-4 minutes on medium heat.

3.  Add thyme, salt and pepper.  Cook for additional 4-5 minutes.

4.  Add Campbell's® Culinary Reserve Lobster Bisque with Sherry​.  Simmer for 15 minutes on low heat to reduce slightly. 

5.  Add peas, chives and lobster.  Simmer for additional 3-4 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6.  Bake puff pastry in 350° F oven according to package directions.  Set aside.

CCP: Hold for hot service at 140°F or higher until needed.

7.  To Serve:  Using 1- #4 scoop and 1-#8 scoop, portion 1 1/2 cups in a large ramekin.  Top with pre-baked puff pastry.  Serve immediately.

Sautéed onions, carrots, potatoes, and peas in a creamy, decadent lobster bisque sauce, and topped with puff pastry.​ Featuring Campbell's® Culinary Reserve Lobster Bisque with Sherry.

  • Total time: 50 minutes
  • Servings: 12
Ingredient Weight Measure
butter , melted 0.25 cup
garlic , peeled, sliced 1 tbsp.
carrot , peeled, diced 1/4-inch 17.000 oz. 3 cup
onion , diced 1/4-inch 7.000 oz. 2 cup
potato , peeled, diced 21.000 oz. 4 cup
dried thyme , leaves, crushed 2 tbsp.
kosher salt 0.5 tsp.
black pepper , ground 0.25 tsp.
Campbell's® Culinary Reserve Lobster Bisque with Sherry , 4 lb pouch 1 ea.
frozen peas 10.000 oz. 2 cup
chives , diced 2 tbsp.
Pepperidge Farm® Puff Pastry Squares 12 ea.
1.  In a large sauce pot, heat butter over medium heat.  Add garlic and lightly brown.

2.  Add carrot, onions and potatoes.  Cook for 3-4 minutes on medium heat.

3.  Add thyme, salt and pepper.  Cook for additional 4-5 minutes.

4.  Add Campbell's® Culinary Reserve Lobster Bisque with Sherry​.  Simmer for 15 minutes on low heat to reduce slightly. 

5.  Add peas, chives and lobster.  Simmer for additional 3-4 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6.  Bake puff pastry in 350° F oven according to package directions.  Set aside.

CCP: Hold for hot service at 140°F or higher until needed.

7.  To Serve:  Using 1- #4 scoop and 1-#8 scoop, portion 1 1/2 cups in a large ramekin.  Top with pre-baked puff pastry.  Serve immediately.

Made with:

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