Old Bay Lobster Pot Pie with Buttermilk Biscuits and Honey-Dijon Salad

Indulge in a truly luxurious dinner with this Old Bay Lobster Pot Pie. Tender chunks of lobster are enveloped in a rich, creamy sauce infused with warm spices, then topped with flaky buttermilk biscuits brushed with spiced butter. It’s a comforting yet elegant dish that’s perfect for special occasions or when you want to treat yourself.

On the side, a bright and tangy honey-Dijon mixed greens salad with crunchy sliced almonds cuts through the richness, balancing every bite. This pot pie is a showstopper that will impress your guests and elevate any meal.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve, peel and finely dice shallot. Dice potatoes into ½-inch pieces. Trim, peel and dice carrots into ½-inch pieces. Quarter lemon. Using kitchen shears, cut along underside of each lobster shell, leaving meat intact and stopping at tail. Pull sides of shell apart to expose meat. Remove meat and cut into ⅓-inch pieces. Discard shells.
2. Heat a drizzle of oil in a medium ovenproof pan (large for 4 servings) over medium heat. Add shallot, potatoes and carrots; season with half the Old Bay Seasoning, salt and pepper. Cook, stirring constantly, until veggies are browned and slightly tender, 4-6 minutes.
3. Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute. Stir in 1¼ cups water (1¾ cups for 4), stock concentrate, salt and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then stir in lobster. If filling seems too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (9-by-13-inch for 4) after stirring in lobster.
4. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in ¼ tsp Old Bay Seasoning (½ tsp for 4). Remove biscuits from package; peel apart each biscuit at center to create two thinner ones. Evenly top lobster filling with biscuits, then brush with Old Bay butter. Bake on top rack until biscuits are golden brown and lobster is cooked through, 12-15 minutes. Let pot pie cool at least 5 minutes before serving.
5. While pot pie cools, in a large bowl, whisk together honey, mustard, 1 TBSP olive oil (2 TBSP for 4 servings) and juice from half the lemon. Add mixed greens and almonds; toss to coat. Taste and season with salt and pepper if desired.
6. Divide pot pie and salad between shallow bowls or plates. Serve with remaining lemon wedges on the side.

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