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What To Serve With Lobster Pot Pie – 39 Tasty Sides

If you’re wondering what to serve with your lobster pot pie, you’ve come to the right place.

In this article, I list 39 of the most popular side dishes for lobster pot pie.

In a rush? Here’s the short answer.

The best side dishes to serve with lobster pot pie are lemon kale salad, crispy brussels sprouts, bacon green bean bundles, steamed broccoli, and cherry tomato confit. You can also go with Greek salad, sauteed asparagus, or boiled corn on the cob. For a carb-loaded treat, try French fries. 

Ready? Let’s jump right in. 


Think your lobster pot pie needs a bit of pizzazz? 

Jazz it up with a vibrant pico de gallo for a tasty Tex-Mex twist or go with pickled jalapeños to add a spicy, smoky bite. 

Cherry tomato confit


Fresh tomatoes are delicious, but confit-ing them takes them to another level.

Confit tomatoes are slowly roasted in olive oil, fresh garlic, and herbs. The end result is incredibly juicy tomatoes that have a complex sweet-but-acidic flavor.

Top your lobster pot pie with a spoonful of this vibrant confit for an Insta-worth dish. 

Why we love this recipe: there’s zero hands-on cooking involved, just prep work. 

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Homemade pickled jalapenos

Want some spice with your lobster pot pie? Top it with these quick pickled jalapenos. 

They’re super easy to make, and all of the ingredients are cupboard staples.

But the best part? The pickles will last two months in your fridge so you can enjoy them for ages.

Psst… the spice level will mellow out over time.

Why we love this recipe: you get so much use out of a single batch. 

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Fresh dill pickle salsa


This salsa is a unique but excellent topper for your lobster pot pie. 

The pickled dill brings a sour flavor that will but right through your rich pie filling. While the red peppers bring a touch of sweetness to complement the lobster meat.

The recipe involves lots of chopping, but if you have a food processor your life will be much easier!

Why we love this recipe: it’s excellent for gifting too. 

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Mango salsa


Salads are an easy way to add a fresh bite to your decadent lobster pot pie. 

And you don’t need to get fancy – a simple bowl of greens tossed in a tangy dressing gets the job done. 

You can also go with a crisp, vinegar-based slaw for a refreshing twist.

Lemon kale salad


You can’t go wrong with this lemon kale salad as a side dish for your indulgent lobster pot pie.

The citrusy dressing keeps the salad fresh, while also offering a bright flavor to contrast the rich and creamy filling. 

Pro tip: kale ribs are quite tough. I remove them from the salad leaves and use them in smoothies instead.

Why we love this recipe: leftovers can last up to 36 hours without going soggy. 

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Greek salad

If you’re not a fan of leafy greens, why not serve your lobster pot pie with a Greek salad instead?

This classic side salad features a medley of tomatoes, cucumbers, onion, and olives tossed in a zesty dressing.

The great thing about this salad is that it doesn’t go soggy quickly, making it great for prepping ahead of time.

Why we love this recipe: it’s super healthy. 

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Caprese salad
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Apple slaw

Instead of cabbage and carrots, this slaw involves a combination of apple, celery root, jalapenos, cilantro, and pickled onions.

It’s crunchy and juicy, with a spicy punch that cuts right through the buttery pie crust and luscious lobster filling. 

Psst… can’t find celery root? You can swap it for regular celery.

Why we love this recipe: no one will have tried it before.

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Cucumber jicama slaw
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Lobster pot pies are crying out for a nourishing veggie side.

I like keeping it simple with steamed green beans or sauteed asparagus, but you can also fire up the oven and roast a medley of your favorite veg. 

Sauteed asparagus

This sauteed asparagus is one of the quickest and healthy side dishes you can pair with your lobster pot pie. 

The recipe keeps it simple by sticking to basic ingredients like butter, salt, and garlic to flavor the spears. 

But if you want a little more oomph, try adding fresh herbs like dill or parsley. I love finishing the dish off with a spritz of lemon.

Why we love this recipe: it’s great for busy weeknights. 

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Lemon and feta grilled asparagus 

Crispy brussels sprouts

Roasting is a popular method for cooking brussels sprouts, but have you ever tried frying them? 

It’s a more involved process, but it’ll give your sprouts an extra crispy outside and a juicy, fork-tender center that the oven can’t replicate.

You can serve them with just a dash of salt and pepper alongside your lobster pot pie or make it fancy with a drizzle of balsamic vinegar. 

Why we love this recipe: these sprouts are restaurant-quality. 

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Bacon green bean bundles

Tired of your plain old green beans? Try bundling them and wrapping them in bacon!

The trick with this dish is to blanch the green beans and par-cook the bacon. These extra steps ensure the green beans keep some bite and the bacon gets nice and crispy.

Enjoy these bundles alongside your lobster pot pie for a well-balanced meal. 

Why we love this recipe: everything’s better with bacon.

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Steamed broccoli

If you’re in a real rush, microwave-steamed broccoli is the way to go. 

The cooking time varies depending on your microwave’s wattage, but it won’t take more than 10 minutes to achieve bright green, crisp-tender florets. 

Warning: once you’ve tried microwaving you veg, it’s hard to cook them any other way. It’s just so convenient!

Why we love this recipe: it’s foolproof. 

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The modern-day instagram ratatouille looks amazing, but I prefer the classic stovetop version. 

It doesn’t look as appetizing, but it more than makes up for this in flavor.

The key to perfect ratatouille is to saute each vegetable separately before throwing them together. This caramelizes the vegetables and adds real depth of flavor.

Why we love this recipe: the leftovers will taste even better.

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Sauteed zucchini, squash, and tomatoes

Boiled corn on the cob

Nothing beats grilled corn on the cob, but boiling is a fuss-free method that works just as well. 

STOP! Don’t fill your pan with water!

Boiling the corn in a mixture of butter, milk, and brown sugar will elevate your side to new heights.

As the corn cooks, it’s infused with creamy goodness that’s delicious with lobster.

Why we love this recipe: it’s simple but 5*.

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Spiced corn ribs

Twice-fried French fries

Okay these aren’t technically vegetables, but if you’re looking for a treat, whip up these French fries to satisfy your cravings.

They’re fried twice, ensuring you get the crispiest, fluffiest fries you’ll have ever had.

They’re great for mopping up any leftover pie filling.

Why we love this recipe: they’re a guaranteed crowd pleaser. 

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The best side dishes for lobster pot pie

  • Cherry tomato confit
  • Homemade pickled jalapenos
  • Fresh fill pickle salsa
  • Lemon kale salad
  • Greek salad
  • Apple slaw
  • Twice-fried French fries
  • Boiled corn on the cob
  • Sauteed asparagus
  • Crispy brussels sprouts
  • Bacon green bean bundles
  • Steamed broccoli
  • Ratatouille

What To Serve With Lobster Pot Pie – Boiled Corn on the Cob

In this short recipe, I show you how to make boiled corn on the cob to serve with your lobster pot pie.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: boiled corn on the cob recipe, lobster pot pie side dishes, what to serve with lobster pot pie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 cups
Calories: 96kcal


  • 3 cloves garlic, halved
  • 4 cups water
  • 2 cups whole milk
  • ½ cup unsalted butter, cubed
  • ¼ cup brown sugar
  • 6 ears corn, husks removed and halved
  • 3 tbsp chopped fresh chives
  • kosher salt and ground black pepper, to taste


  • Over medium heat, whisk together water, garlic, salt, and pepper in a large sauce pot. Once the mixture boils, turn down the heat and let simmer for 10 minutes.
  • Add in the milk, butter, and brown sugar. Once the mixture boils again, carefully add the corn and turn down the heat. Let everything simmer for 10 minutes or until the corn is tender.
  • Serve immediately.


Serving: 1100g | Calories: 96kcal

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