To those celebrating, I hope you have a very Merry Christmas! And of course, a Happy and Healthy New Year to all! I'm taking the rest of the year off, and will see you on the other side. Thank you for all the support and love this year, and here's to a great 2022! Cheers!

Chef John is the culinary king of KZfaq with his unique cadenced narration and gut busting food forward food/celebrity jokes every episode. Long live Chef John!!!

To Chef John: I am a 78 year old who likes to cook. I made your lobster pot pie recipe with puff pastry & it was FANTASTIC. my wife & I had it as a Christmas Eve dinner. I want to thank you for the recipe & will be makeing more of your recipes in the future. Thank You Harry Smith

"It's never late to scissor" - Chef John

Ahh lobster pot pie.. Three of my favorite things!

The thing I love about Chef John's recipes and videos is he shows us culinary school skills applied without the pretentiousness that usually gets associated with it. His recipes, even when they're luxurious, feel down-home and simple, and I know from doing a few of them that they're of course very delicious as well.

I'm having friends over for a dinner after new years, I was going to start with French onion soup but this seems like a must try. Lobster pot pies, crown roast of lamb,, and chocolate souflees

I think that was the first time I witnessed Chef John eat his whole creation. And he didn't even use cayenne pepper. That did look like a very tasty lobster dish.

I'm currently waiting for this to complete in the oven. I have nothing but confidence, because the sauce/broth is SO DELICIOUS. The trickiest part of this recipe is to get the right quantity and consistency of the fluid. You're best off overdoing the fluidity, because you can always just put less in the ramekin/pie pan. Getting the flavor right is the no-brainer part of this recipe...add the ingredients in roughly the recommended portions, and you can't lose. Thanks, Chef John, for a very very Merry post-Christmas!

Love the taste test at the end that literally becomes an empty bowl right before our eyes🤣 Merry Christmas, Chef John!🎄🎊

I just made his pate campagne for a Christmas charcuterie board! It came out great!

Just made this tonight, turned out spectacular. I thickened the sauce up a little more than chef john does and added a bit more salt than I had anticipated. I simmered till the sauce was the right consistency then added the lobster, simmering just enough till I could tell the lobster was cooked through and then took it off the heat. I pre-baked the puff pastry and added it on top of the filled ramekins. Not needing any extra baking so as not to overcook the lobster. I feel like this gives you better control over the thickness of the chowder and the doneness of the lobster.

You are after all the Soleil Moon Frye of this Lobster Pot Pie.

Oh, this is so adaptable to other pot pies. What a great video! We're going to have lamb on Christmas ... out favorite. I have ramekins, and I may do "mini shepherd's pies," with leftovers. A Merry Christmas to Chef John, Michele, and to all Food Wishers!

That's the most glorious appetizer I've seen in as long time, good show! Merry Christmas everybody!

"remember it's never too late to scissor." Lol never change Chef John

When I get a notification that you have uploeded a video, my happy time begins 📸❣️🍊♥️🥳.😘🥰🤩❤️ Happy Christmas 🎄⛄

I think I’m mind melding with KZfaq. This is the second time in a row that I’ve caught a Chef John video within minutes of him posting. The lobster pot pies look good and any guest will be SUPER impressed that you thought enough of them to make them a lobster dish. So funny that, in past centuries, lobster was considered a poor man’s food. Now, you have to take out a second mortgage if you want to have it regularly.

Made this for dinner tonight. I used Better Than Bullion, chicken, rather than clam juice or chicken broth. I did not consider this would result in a slightly more salty flavor. It was easy to make. It is a lovely dish to serve and probably cost about $6.50 a piece--each ramekin. It's a nice gift for your family, friends or just yourself. We probably do one of Chef John's recipes a month.

Merry Christmas to Chef John and Michèle , all subscribers and their kin. Thanks for the recipes, the entertainment and the communications.

Thanks for all your videos Chef John, hope you have a fantastic 2022

I literally just pulled a food wishes recipe pumpkin pie out of the oven in the middle of watching this video, Merry Christmas everyone, and thank you chef John.

My gal couldn't wait to gift me an X-mas present and it turned out to be a "Fork Don't Lie" shirt. I nearly fell over when I saw it. Much love Chef John. Happy Holidays.

hey, chef john! I watch all of your videos and they're amazing. I watch them every night with my dad before I go to sleep.

Thanks. Love love love your channel. You are the BEST Merry Christmas!

Looks delicious, can't wait to give it a try. Thank you John for all the wonderful recipes you share, and Merry Christmas!

You are always so happy and kind to people, it's like a big breath of fresh air when I walk into the building and see you here!

Not only easy to follow but a lovely voice on the ears. Thank you chef John!

Thanks for the pleasures of cooking, and listening to your tales. I hope you and Michelle have a lovely day.

Thank you so much chef John for sharing your cooking. I learned so much from your cooking and really appreciate it so much. Happy holidays to you and your family, may you all have good health and lots of love.

Wow! This has inspired me! But then, that's what the best teachers do. So, yeah, I'm callin' you a great teacher. I've got a few leftover steamed blue crabs, cold, in the fridge. As you were making this, I was thinking of how to adapt it for a crab pot pie appetizer. Have most of the ingredients, including puff pastry in the fridge/freezer... Madeira instead of sherry ('cause that's what I've got) and substituting sweet bell pepper for the carrots. And maybe trading a pinch of Old Bay for the paprika. Thank you, thank you!

Merry Christmas chef John!!

Happy holidays to you, Chef John… and to your amazing subscribers! 🥂

Merry Christmas. Thank you for your recipes we've been using them at our table for holidays and everyday meals😁

Merry Christmas 🎅 thanks for all the recipes.

Man that looks amazing. I think I will have to make these. I enjoy the break down on everything at the end too and completely agree. Thanks chef and Merry Christmas 🎄

Thanks for another awesome recipe and Merry Christmas Chef John and Michelle.

Merry Christmas chef! And thanks for the delicious ideas - like this one.

You ate the whole thing on video! Wow, that must be delicious.

Thank you for this wonderful idea Chef John. Wishing you a very merry Christmas.😁

You are the Captain Blye of your Lobster Pot Pie! Merry Christmas!

Best recipe ever? It must be in the running! Happy holidays Chef John!❤️

will be trying this first wiht shrimp, including the shell trick :) looks great.

Merry Christmas, Chef John!

I learned a new term today: side fond. Thanks chef John.

Thanks Chef John. It looks great and not hard to make. I will be making this for my wife and her mom tomorrow for lunch. Your the BEST. Merry Christmas my friend..

Chef John, welcome back to the pantheon on KZfaq chefs... I've been following you for at least 10 years, but in the last year or so since you became Lord of the Manor in Sonoma, I think your content has suffered . This is the first real effort in a long time.

A timely recipe for me. My girlfriend & I have a long standing tradition that once everything is organised & settled on Christmas eve we make sure we have time to ourselves & have a romantic late supper of shellfish. Usually langoustines, but large prawns/shrimp or lobster can be there too. Even if we're in separate countries we get them in & eat them together by video link. So a lobster pot pie sounds an interesting addition to our Christmas even menu, thank you. I know some folks don't like the dribbles down the side of a ramekin or pie dish, but I like them. It hints at the unctuous, bubbling contents underneath the pastry... it invites me in. Think the only time I don't want dribbles is if making a pithivier or something like a British pork pie. Hope you & your wife have a lovely Christmas. I imagine you both set a lovely table for it.

I always enjoys the show, no matter what you make. Thanks.

Ooooh ! Those look very lovely! I’ll have to consider this for the New year (paella tonight , your potatoes tomorrow:)) Have a very merry Christmas and a happy New Year too! Cheers Chef John!

Chef John, Merry Christmas to you!

Absolutely gorgeous!

Just made this. Another awesome Chef John recipe.

This looks beautiful! Definitely going to make this soon! I'm having a king crab, hot lump crab dip and shrimp Christmas eve with other tid bits. A shellfish extravaganza! Lol. Have a very Merry Christmas Chef John, to you and yours!!❤🎅☃️😁

Merry Christmas Chef John and family. Looking forward to more covid lockdown recipes for next year. 💖🎄🎆

Happy Holidays to you and your Family!!

Ohhhh Beautiful, I will try this soon, should go perfectly with my prime rub entree for my New Year's eve dinner party!! Thank you so very much. Perfect timing for this video to come out!!

Wow! Thank you showed me how make my favorite pie! Happy holiday and happy new year to you! 🧚🏼🎄🍀😍

Even though I Won’t, Under Any Circumstances, eat Shell Fish, I Love watching your videos So Much Chef John that I clicked on this video anyway! 😁 Merry Christmas to you and your family Chef John and Many Blessings in the New Year!!

Dude.... Because of You and Pandemic I'm learning how to cook...Your videos are nutty but awesome.... finally after all these years I'm learning the culinary arts and love trying your various recipes...dude you kick ass...witty...soothing and educational...YOU MY FRIEND HAVE OPENED NEWS DOORS FOR ME AND IM LOVIN' IT....

Based on those cross-cut puff pastry circles, one might think Chef John was making giant communion wafers for Christmas.

The filling could be a soup all in itself. Just super elegant, and of course super tasty! The sauteeing of the Lobster Shells is "Mandatory" Don't skip it, you'll be sorry!! Elegant presentation there, Chef! Of course one can't forget the Cayenne! Tarragon is underrated I feel. I adore it in a Salad Dressing, or Butter Sauce over light bodied fish.

Almost ready!!! Great recipe!

You are the Michelle of how you use the shell

Chef John, outstanding, perfect recipe. You didn't mention, but I prefer cold water lobster( prefer from Maine) vs warm water, I think it has more taste, sweeter, better texture but is more costly, but this is an occassional indulgence. Merry Christmas, Happy New Year, God Bless everyone & stay safe.

Chef , you just gave me the ultimate idea for the few crab we have in the freezer . We had so much rain here in North West Florida this year that the fresh water flushed the salt water out of the back waters in the rivers we crab at . Thank You so much !

So delicious. Thank you chef John 😊😊

I cannot wait to apply this idea to all sorts of different fillings.

Made these for the family last night. Amazing!

Made this several times so good best ever!

2:37 “which reminds me, it’s never too late to scissor”. 😆🤭

I doubled the recipe and made this in a larger porcelain dish, it was magnificent!

Great idea

That lobster pot pie looks delicious. Thanks Chef John

My parents are from P.E.I Canada, which is back east. One time my grandmother sent us 50 Atlantic lobsters (which are far better than Pacific lobsters), and we fed the shells to our chickens. Then their eggs had supper dark yolks and also actually tasted like lobster. Lobster flavoured eggs... LoL That also really shows that the taste of chicken eggs is definitely affected by what they are fed. Also, in P.E.I. fast food places, like McDonald's, actually serve lobster burgers. Every time I go to P.E.I. I always try to come back with lobsters, and if I go during a time outside lobster season, then I at least try to bring back cans of lobster. In P.E.I. you can get these big cans of lobster, but they aren't like regular canned stuff, because they actually have to stay frozen or they spoil. Because of that they actually taste very much like fresh cooked lobster, instead of what canned stuff usually tastes like. They are also far, far cheaper than any kinds of Atlantic lobster I can get where I live on the west coast (B.C. Canada).

The socrates of how to make these. So cheap, but so well delivered. Well done.

Straight to favorites!

NICE. Gonna work on the for New Year Eve.

Like idea of setting pie in ring of fluffy white rice, to soak up sauce. Could replace potato with parsnip or baked butternut squash from freezor (save time). Honey nut squash is nice garden growing variety, small size. Rosemary olive oil toasted baguette or croutons good too. Been looking to move to Nova Scotia and near its south tip they have lobster fishing processing. Digby NS is known for scallops. Love shrimp today, but could become a lobster scallop fan easy.

looks great

If times were tough, I wouldn’t be cooking lobster!😂 Definitely springing for the clam juice!

You ate the whole thing! I wish I could have tasted that!

Cool, we just caught heaps of crayfish here in Perth Western Australia. I’m going to give this a go. Thank you 🙏

Looks incredibly delicious.

I know these are cooking videos but I've been falling asleep to these. His voice is excellent and I dream about making all kinds of very good food

Anything from the sea loves tarragon. As does chicken.

YUMMM !!!! looks soo good !!

Oh yeah...Merry Christmas....I actually live on a sailboat in Oriental, N.C......cheers!!!

Great recipe

You are the mobster of your Mini Lobster.

Thanks Chef. It was delicious. A bit salty early on but was able to correct. I bet the extra portion will be gone by the time I get up in morning. Used a whole lobster, that could be why broth was salty.

Mmm "tea", Dr. John you cray cray 🦐

@foodwishes My food wish is more of a food dream. I have always wanted to make a hybrid lobster bisque/butternut squash soup. they both use cream, butter, rosemary, and have a similar consistency. I feel like the squash would play very nicely with the lobster. I have yet to attempt a recipe, but I think that if it came together, it would be the soup that dreams are made of.

Absolutely beautiful.

For a mini lobster, that was quite a big tail. 😜

@Food Wishes Looks scrumptious. Btw, made your pine cone cheese ball for the holidays and making the Brie and walnut in puff pastry .. I would like to make that today and bake it tomorrow.... But idk if that would ruin it ... ?🤔

I wish I have 6 for dinner!🙏🙏🙏

Ah, this looks amazing.

From John the Plumber works great with shrimp also

Fantastico!!