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Bring a large pot of salted water to a rolling boil. Add the whole lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool slightly for about 10 minutes.

Once the lobsters are cool enough to handle, crack open the shells and extract all the meat from the tails, claws, and knuckles. Roughly chop the lobster meat into bite-sized pieces. Set aside.

Preheat your oven to 375°F.

In a large, oven-safe pot or Dutch oven (about 8-10 inches in diameter), melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and yellow onion. Sauté for 5-7 minutes until the vegetables start to soften.

Add the 4 cloves of minced garlic to the pot and cook for another 1-2 minutes until fragrant.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.

Gradually whisk in 4 cups of lobster stock (or seafood stock) until smooth and no lumps remain. Bring the mixture to a simmer, stirring occasionally, until it thickens.

Stir in 1 cup of heavy cream, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of black pepper. Taste and add salt as needed. Add the chopped lobster meat and 1/4 cup of fresh parsley to the pot, stirring to combine. Remove the pot from the heat.

In a medium bowl, combine the Red Lobster Cheddar Bay Biscuit mix with 1 1/2 cups of cold water. Mix until just combined; do not overmix. Fold in 1/2 cup of shredded cheddar cheese.

Drop spoonfuls of the biscuit dough evenly over the lobster filling in the pot, covering the entire surface.

Bake the pot pie in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.

While the pot pie bakes, melt 1/4 cup of butter. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley (from the biscuit mix seasoning packet).

Once the pot pie is out of the oven, brush the warm biscuits generously with the garlic butter topping. Serve immediately.


Bring a large pot of salted water to a rolling boil. Add the whole lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool slightly for about 10 minutes.

Once the lobsters are cool enough to handle, crack open the shells and extract all the meat from the tails, claws, and knuckles. Roughly chop the lobster meat into bite-sized pieces. Set aside.

Preheat your oven to 375°F.

In a large, oven-safe pot or Dutch oven (about 8-10 inches in diameter), melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and yellow onion. Sauté for 5-7 minutes until the vegetables start to soften.

Add the 4 cloves of minced garlic to the pot and cook for another 1-2 minutes until fragrant.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.

Gradually whisk in 4 cups of lobster stock (or seafood stock) until smooth and no lumps remain. Bring the mixture to a simmer, stirring occasionally, until it thickens.

Stir in 1 cup of heavy cream, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of black pepper. Taste and add salt as needed. Add the chopped lobster meat and 1/4 cup of fresh parsley to the pot, stirring to combine. Remove the pot from the heat.

In a medium bowl, combine the Red Lobster Cheddar Bay Biscuit mix with 1 1/2 cups of cold water. Mix until just combined; do not overmix. Fold in 1/2 cup of shredded cheddar cheese.

Drop spoonfuls of the biscuit dough evenly over the lobster filling in the pot, covering the entire surface.

Bake the pot pie in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.

While the pot pie bakes, melt 1/4 cup of butter. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley (from the biscuit mix seasoning packet).

Once the pot pie is out of the oven, brush the warm biscuits generously with the garlic butter topping. Serve immediately.
