Lobster Pot Pie

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Excellent!! Another wonderful recipe from the Barefoot Contessa.

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Turned out really great. I think the "30 minute" prep time is pushing it a little - took me a little longer than that but well worth it. The comment below about the flour measurement being incorrect is not true. I used the full 1/2 cup that it called for and it was fine. Enjoy.

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I made this for my family and a dinner guest tonight and it is a big hit!! Thank you Ina for providing wonderful recipes that make cooking fun and rewarding. My family thanks you for insping me to become a more innovative cook!!!

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the 1/2 cuo of flour with 2 1/2 liquid does not work. 1tab of flour goes with 1 cup liqud just check other receipes from other shows and you can see the mistake. 1/2 cup of flour goes with 6 cups of liquid. jackie

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The only reason I gave this 4 out of 5 stars is because it's not the same recipe as the show and making individual pies changes things a little. The first words out of my husbands mouth, "This is a winner"! As we at it, we both agreed it needed some tweeking. First you should know that I didn't want to spend $35/pound for precooked lobster meat so I asked the sales girl if a 2 pounder would yield 3/4 lbs and she thought it would -NOPE. I only got 6 oz of meat, half of what the recipe calls for. So I had to halve the recipe. I thawed the peas and onions in the microwave cuz I figured with individual pies the cooking time would be less -I was right. I put a round of dough on the bottom hoping it would crisp up, but that didn't work. Halving the recipe made the sauce too thick. I thought the moister from the the veggies would thin it out so I left it as is -nope, wrong again. I bought cute soup bowls that hold 17 oz and this was a good portion size, but I think anything up to 20 oz would have been perfect. 3 oz of lobster meat (in each bowl did not satisfy my husband so I know I have to get more next time, oh, there will be a next time. Gonna make it with chicken and save the lobster for special occasions or when it's in season and prices go down. I used Sambuca instead of Pernot as another reviewer suggested but less (my husband doesn't like licorice flavor and I bet I could have gotten away with the full amount recommended. Cooking time was about 25 mins. in pre-heated oven.

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One of the best things I ever made. Absolutely delicious. A keeper.

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I bumped it up to 1 pound of lobster. I couldn't find Pernod and was considering leaving out any kind of liquer, but after tasting the base sauce, I decided it needed something so added Sambuca until I got that taste I wanted... 2 teaspons for me. I really think the hint of licorice boosts the lobster taste as Ina said on the episode. My wife loved it and she is not a fan of licorice. I had to tell her the "secret ingrediant". After I told her it was Sambuca, she said 'I hope you didn't buy a whole bottle because I can't stand that stuff'. I said 'I just got one of those 50 ml bottles'. I'll still have plenty for the next time I make this.
I'm having it for leftovers tonight and to tell you the truth, its even better the second night!
Thank you Ina.

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The flavors of this pot pie were divine. If I were to cook this again, I would use less peas and onions.

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I made this a few weeks ago and will be doing so again this week-end. Problems I had was I could not find cooked lobster meat or fish stock, so I had to boil my own live lobsters then make stock from the shells. But, it was worth spending a Saturday - very flavorful. Also, at the time, I did not have Pernod, but I'll have it for this week-end. It was still excellent! Can't wait to try it with the Pernod.

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About the curst. Next time try adding your ice water 1 tablespoon at a time until you get it to the consistancy you are looking for. This usually works for me. This is truly an amazing recipe!