Delicious Lobster Cornbread Pot Pie

Delicious Lobster Cornbread Pot Pie


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Try out this delicious twist to a classic pot pie. This creamy lobster and vegetable filling is topped with golden cornbread instead of your typical pie crust.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 6 C. lobster meat, chopped
  • 2 potatoes, peeled, cubed, and boiled
  • 1 ½ C. corn
  • 1 ½ C. mushrooms, chopped
  • 1 C. peas
  • 1 C. carrots, chopped and boiled
  • 1 onion, diced
  • ¾ C. flour
  • ¼ C. heavy cream
  • 5 C. vegetable or seafood broth
  • 1 ½ stick butter
  • ¼ C. parsley, chopped
  • Salt and pepper to taste
  • 2 packages cornbread mix (and ingredients according to directions)

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Preheat oven to 375 degrees. In a saucepan, bring broth to a simmer. In a large pot, melt butter and sauté onion and mushrooms until softened. Whisk in flour and cook until browned. Pour in broth, cream, salt, pepper, lobster meat and all vegetables. Cook for a few minutes and then transfer to a greased baking dish. Prepare cornbread according to package directions and pour over mixture. Bake for 20 to 30 minutes until golden brown.

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