Lobster Pierogies Recipe

Name: Lobster Pierogies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe pierogie dough, recipe follows; 2 pounds Yukon gold potatoes peeled and quartered; 8 ounces black truffle butter; 2 tablespoons chopped chives; 1 pound cleaned and diced lobster meat; Salt and pepper, to taste; 3 tablespoons butter; 2 cups flour; 4 ounces sour cream; 2 ounces butter, softened; 1 egg; 1 tablespoons of chopped chives; Salt and pepper to taste

Servings: persons

1 recipe pierogie dough, recipe follows
2 pounds Yukon gold potatoes peeled and quartered
8 ounces black truffle butter
2 tablespoons chopped chives
1 pound cleaned and diced lobster meat
Salt and pepper, to taste
3 tablespoons butter
2 cups flour
4 ounces sour cream
2 ounces butter, softened
1 egg
1 tablespoons of chopped chives
Salt and pepper to taste

1
Roll dough to 1/8-inch thick.
2
Cut dough into 2-inch circles.
3
Wrap and set aside.
4
Boil potatoes in salted water until tender and drain.
5
Place through ricer and fold in truffle butter and chives.
6
Fold in lobster meat.
7
Check seasoning.
8
Place flour in bowl and form a well.
9
Add remaining ingredients and mix by hand.
10
Form in a ball, wrap and refrigerate for 20 minutes.
11
To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough.
12
Fold the circles in half to make half moon shapes and crimp the edges to seal.
13
Boil the pierogies in water until they float, about 2 to 3 minutes.
14
Drain.
15
Saute until golden brown in butter.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 recipe pierogie dough, recipe follows, 2 pounds Yukon gold potatoes peeled and quartered, 8 ounces black truffle butter, 2 tablespoons chopped chives, and more.

Yes, Lobster Pierogies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Pierogies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions