Seattle Home & Lifestyle Magazine


Comfort For The Soul



Almost every fall and winter when I was growing up, my grandparents would take me to the Oregon coast for our annual weekend adventure. During the drive through golden maples and blue spruce, I anticipated our arrival in the quaint seaside town of Cannon Beach. Our first stop would be Bob’s Bait and Tackle, where we would load up the car with fishing poles, crab pots and lobster traps. Our next stop was our secret fishing spot nestled between layers of driftwood and rocks, just below the dramatic seaside cliffs.

After several hours of fishing and a few attempts to land a big catch, we’d pack it up and head over to Katie’s Cajun Creole and Fish House. Inside a turn-of-the-century log home overlooking the bay, Katie’s featured pine tables and a large river-rock-and-beach-stone fireplace. Warming our hands by the fire, I’d always order the “famous Cajun lobster pot pie,” described on the menu as “Comfort for the Soul.” 

Even as time has passed, I have never forgotten those days at the coast. Although many things have changed (and both Bob’s and Katie’s are no longer in business), I can bring those fond memories to life by making my own lobster pot pies and sharing them with family and friends. That brings comfort to my soul.

Randy’s Lobster Pot Pie
Preparation time: 30 minutes
Cooking time: 1 hour
Serves 6 (use six 10-ounce ramekins to make personal pot pies)

  • 2 tablespoons plus 1/2 cup unsalted butter, divided
  • 3 cups chopped leeks
  • 1 cup chopped shallots
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/4 cup all-purpose flour
  • 2 cups peeled, diced russet potatoes
  • 2 cups seafood stock (from your local fish store)
  • 2 teaspoons lemon zest
  • 1 1/2 teaspoons Old Bay seafood seasoning
  • 1/2 teaspoon Cajun seasoning
  • 1/8 teaspoon ground red pepper
  • 1 cup frozen peas
  • 1 pound cooked fresh lobster, chopped into bite-sized pieces
  • 1 package (14.1 ounces) refrigerated pie crusts
  • 1 large egg, beaten
  1. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add leeks, shallots, celery and carrots; cook five minutes. Stir in flour; cook one minute. Add potatoes, stock, lemon zest and seasonings; bring to a boil. Cover, reduce heat to low and simmer 15 minutes or until potatoes are tender. Remove from heat.
  2. Melt remaining 1/2 cup butter in a small skillet over medium-low heat. Cook three or four minutes, stirring constantly, until butter is golden brown. Stir browned butter, frozen peas and lobster into vegetable mixture.
  3. Roll out pie crusts on a wooden cutting board. Invert the 10-ounce ramekins onto the pie crusts and cut around them with a sharp knife to make the pastry tops. Spoon lobster mixture evenly into ramekins. Brush edges of pie crust circles with egg; place one circle, egg side down, over the lobster mixture in each ramekin, pressing down to seal edges. Pinch each rim to secure the dough and create a finished edge. Brush tops with egg, and cut two slits in each crust to vent. Place on a foil- or parchment-lined baking sheet.
  4. Bake at 375 degrees Fahrenheit for 25 to 30 minutes or until golden brown. Serve hot from the oven and enjoy!