Recipe: Truffled Lobster Pot Pie inspired by Michael Mina


I’m an avid cook and my husband LOVES being my guinnea pig for my inspirations! It was halloween night 2009 and neither of us were in the mood to get dressed up to go out. Year after year, we always found ourselves spending a combined $120 or more on useless Halloween costumes then more money on drinks, cab fare, etc.

This year, instead of spending money on costumes we were eventually throw away, I decided to make Lobster Pot Pie as inspired by our visit to Michael Mina in Las Vegas last year. The original recipe can be found here but I found it a little too complicated. Plus the proportions were for 10 mini pot pies. You can follow my recipe for something close, and perfect for 1 pot pie in a 9″ round.

1 x 9″ pastry shell
1 x rolled pastry dough for pie (you can find this in the refridgerated section near the Pillsbury products)

Prepare the Lobsters:

2 x 1.5lb live lobsters (I picked up the lobsters at Richwell Market in Chinatown for $7.98/lb!! Larger ones were available for $9.98/lb and some of those lobsters were over 3.5-4lbs!)

Put the live lobsters in the freezer for about 15 mins to calm them down and the bring a stock pot to boil and place the lobsters in the boiling water, lid on, for 5 mins (this was traumatizing for both me and the lobsters!). Prepare a large bowl with water and ice and dunk the lobsters in the cold water to stop the cooking process. Let sit for about 20 mins then begin to disassemble the lobster.

Pull off the legs and remove the tail from the head using a quick snap motion. Remove the lungs from the head and scrape out the insides and reserve. You can use a pair of scissors to remove the meat from the tail. Using a roller pin, roll the pin over the legs to squeeze out the meat. Use a mallet to crack open the claws and remove the meat. Put all the meat aside and put all the lobster “bones” into a large saucepan.

Pot Pie Filling
1 x stick of unsalted sweet cream butter, divided into two
1 x white onion
1 x minced garlic clove
1 x carrot
1 x celery
1 x cup of brandy
1 x cup of dry white wine
2-3 sprigs of tyme
1 x bay leaf
1 x pint of whipping cream
1 x tablespoon of truffle butter
1 x egg for egg wash

Over medium heat, melt a 1/2 stick of butter in a large saucepan and sweat the onions and garlic and lobster bones until the onion becomes translucent. Add carrots and celery, thyme, bay leaf and cook for about 7 mins until tender. TURN OFF HEAT. Add Brandy (this may flame so keep your face of out there!). Return the pan to heat and simmer until the brandy is almost gone. Then add wine and simmer until the wine is almost gone.

Remove all bits of lobster bones from the mix as well as the bay leaf and the thyme. Season with salt and pepper. Stir in the whipping cream, simmer for 5 mins then remove from heat.

Using a medium saucepan, prepare a roux (about 1 tablespoon of butter then stir in flour 1 teaspoon at a time until you get a paste). Pour the sauce mixture into the roux and watch your pot pie sauce thicken.

Add 1 tablespoon of truffle butter and mix in until melted (truffle oil can be substituted)

Take all the pieces of lobster and cut them up into bite sized pieces and line the bottom of the pastry shell, evenly distributed.

Pour the pot pie mixture into the pan until almost at the rim.

Roll the pastry top onto the shell and cut off any excess dough. Use a fork to crimp the sides of the pie then cut a few holes in the top to allow steam to escape.

Prepare an egg wash by gently scrambling and egg and add a touch of water. Use a pastry bruch to brush the top of the pie – this will give it a beautiful golden color.

Set the oven to 450 degrees and bake for 15 mins. Reduce heat to 400 degrees and bake for and additional 30

Let sit for about 15 mins prior to serving – ENJOY! Would love to hear your feedback!

– Vivian


  1. Laura November 8, 2011

    Can white truffle oil be substituted for black truffle which is Michael Minas recipe.? Thank you

  2. Vivian November 10, 2011

    I think either white or black is ok!

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