Seafood Potpie

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My wife was begging for lobster so I went to my old standby, Barefoot Contessa. This recipe is easy and delicious. I steamed two small lobster tails instead of shrimp and reserved the liquid for the mixture later. I reserved the scallops liquid, also. I substituted celery for fennel for personal preference and left out the frozen onions. I will make this again for sure!

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I seen this on the show and had to make it, looked so amazing, and definitely was!!! Wasn't hard to make at all.

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Expensive, but very tasty and surprisingly not that difficult to make as long as you do all the prep work and make the dough first (cause it has to rest for 30 minutes. Other than that, this recipe is definitely a keeper and very yummy comfort food for the cold, winter months.

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I was very disapointed with this,way too much fennel,and the lobster was dry.Too expensive to experiment with,No one ate it!

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OK, I changed some things but this is a great starter recipe. We don't like the annise flavor so we used a big stalk of celery in place of the fennel and lemoncello in place of the pernod. One of us is alergic to shellfish so we used chunks of grouper in place of the scallops. I was worried about the amount of salt so I added it slowly until it tasted the way we wanted it. We like spicey seafood so we added old bay in place of some of the salt and pepper. We left out the whole onions. One of us does not care for them. That gave us too much sauce and not enough veggies. The next time I make this I will substitute another vegetable or two. Carrots and potatos seem like a good possibility.
I did not make the pastry because I had some frozen that I wanted to use. I did individual serving cassseroles that took about 40 minutes to bake. YUM!

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Salt is my favorite condiment but I could almost not eat this it was so salty. What's the deal?

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This was one of the best meals I have ever served! I did not have lobster so I just used the same total quantity of seafood with scallops and shrimp. I used white wine in place of the Pernod and it was delicious. When I warmed some leftovers, I used a little sherry to loosen it, and that was a great flavor, as well. Next time I may lightly saute the scallops in some butter first for some color.
I am not much of a pastry gal, either, and tend to use store bought. However, this pastry really was foolproof! It came together just like Ina's and was very easy to work with--so, go ahead--you can do it!

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Way Yum!! Not an inexpensive meal but deffinitely worth the splurge for a special night. Wish I could have afforded more lobster. I only used one lobster tail. I deleted cream and added 2 finely diced carrots and 2 finely diced celery ribs to recipe. Left out pernod. Used a store bought pie crust because despite my grandma's best efforts I never mastered the art of pastry. All said and done it was FANTABULOUS!! Thanks, Ina.

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Living in Indiana I didn't have the luxery of getting "fresh" seafood. There were a lot of ingredients I had to buy and the grocer never heard of getting lobster already cooked so had to buy frozen and cook prior to make the recipe. End result was well worth it. Just as good reheated in the oven the following night as freshly made. Only problem I had was it was too salty, I added the 1T kosher salt but was way too much.....my fault should have tasted after only half a T. A "little" white wine and a wonderful meal.

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Very tasty I used white wine,corn, & potatoes. Yummy!