British Pie Week 2026: ROSL Executive Chef’s Lobster and Cod Pie

An Indulgent British Pie with Lobster and Cod

A beautifully baked pie remains one of the most comforting expressions of British cooking and when enriched with lobster, cod and a creamy mustard sauce, it becomes something quietly luxurious. This indulgent lobster and cod pie brings together tender seafood, fresh tarragon and a crisp panko crumb topping for a refined yet comforting dish.

Ideal for impressing your guests for a homemade lunch or supper, this recipe highlights the natural sweetness of the lobster and allows the gentle flake of cod to shine.

Why This Pie Works So Well

Tender cod and sweet lobster create depth without overpowering the palate. English mustard powder adds gentle warmth, while fresh tarragon and Parmesan add complexity. A crunchy panko topping provides contrast in both flavour and texture, making this a standout take on a British classic.

Lobster and Cod Fish Pie Ingredients

Serves 4

For the Filling:

• 600g cooked lobster meat, removed from the shell and cut into large pieces
• 400g cod fillet, boneless and skinless, cut into chunks
• 60g shallots, finely chopped
• 100ml white wine
• 50g butter
• 50g plain flour
• 300ml milk
• 80ml double cream
• 20g English mustard powder
• 80g Parmesan cheese, finely grated
• 40g fresh tarragon leaves, finely chopped
• Salt and pepper

For the Potato Topping:

• 4 large Maris Piper potatoes, baked and flesh scooped out
• 40g butter
• 80ml milk
• 80ml double cream
• Salt and pepper

For the Crunchy Crumb Topping:

• 80g panko breadcrumbs
• 20g Parmesan cheese, finely grated
• 20g parsley, finely chopped

How to Make a Lobster and Cod Fish Pie at Home

Preparing the Cod and Lobster
Cut the cod into large bite-sized pieces. Season lightly with salt and black pepper, then set aside with the cooked lobster.

Making the Creamy Mustard and White Wine Sauce
Melt the butter in a wide saucepan over medium heat. Add the shallots and cook gently for 2-3 minutes until soft. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the white wine, followed by the milk, until smooth. Simmer gently for 3-4 minutes until thickened, then stir in the double cream, English mustard powder, Parmesan, and tarragon. Season to taste.

Cooking the Cod and Warming the Lobster
Add the cod to the sauce and simmer for 3-4 minutes until just cooked. Carefully fold in the lobster, warming through without overcooking. Transfer the filling to a buttered ovenproof dish.

Preparing the Potato Topping
Mash the baked potato flesh with butter, milk, and double cream until smooth. Season, then spread or pipe evenly over the fish filling.

Adding the Parmesan and Panko Crumb Topping
Combine the panko breadcrumbs with Parmesan and parsley. Sprinkle evenly over the mashed potato layer.

Baking the Pie
Preheat the oven to 190°C (170°C fan). Bake for 25-30 minutes until bubbling and golden. Finish under the grill for 2-3 minutes if extra crunch is desired.

Serving
Allow the pie to rest for 5 minutes before serving. Pair with seasonal greens or buttered peas.

This lobster and cod fish pie offers a polished interpretation of a British classic. Rich yet balanced, it’s perfect for slow meals, generous portions and lingering at the table.

Enjoy your meal from our Executive Chef and ROSL

If you wish to receive a signed copy of the recipe, simply ask a member of the dining team during your visit to the clubhouse.

To taste more of the Executive Chef’s delicious pies, check out our British Pie Week specials here.