Lobster Pot Pie

Total Time:
2 hr 30 min
30 min
30 min
1 hr 30 min

4 to 5 servings

  • 1 1/2 cups chopped yellow onion (1 large onion)
  • 3/4 cup chopped fennel (1 fennel bulb)
  • 1/4 pound unsalted butter
  • 1/2 cup all-purpose flour
  • 2 1/2 cups fish stock or clam juice
  • 1 tablespoon Pernod
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons heavy cream
  • 3/4 pound cooked fresh lobster meat
  • 1 1/2 cups frozen peas (not "baby" peas)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced flat-leaf parsley
  • Pastry:
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 8 tablespoons cold fresh lard, diced (1/4 pound)
  • 8 tablespoons cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
  • Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

  • Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.

  • For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

  • Preheat the oven to 375 degrees F.

  • Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.7 103
Wow! This was AMAZING! Followed the recipe pretty much exactly and added some shrimp and celery and it was spot on! We did use Ouzo since we didn't have Pernod and it was fine. We couldn't find fresh fish stock so I bought some seafood stock. Smelled awful. So we took the 2 lobster shells and all the shrimp shells we had and made Ina's seafood stock recipe....it was amazing! We didn't add the tomato paste. It smelled so Fantastic we didn't think it needed it. The stock is important because it flavors the whole dish!! The pastry crust was perfect and I used shortening instead of lard (no one sells it around here) and I was intimidated since it was my first time but it turned out just wonderful! This lady's recipes have never let me down! Whenever we have a nicer dinner party I ALWAYS turn to one of Ina's recipes:-) also,we did the green salad vinaigrette as well and oh my goodness! It too was deeeelish!  item not reviewed by moderator and published
Fantastic!  Takes some work but worth it, the crust is fantastic and I used Sambuca since I did not have Pernod.  worked great. item not reviewed by moderator and published
Absolutely loved this. Added three small potatoes cubed, 1/2 lb bay scallops and not all of the small onions. Served it in French onion soup bowls with crust only on the top was more than enough. Did not use the Pernod but think I would use sherry next time. item not reviewed by moderator and published
Very satisfying dish! Pastry from scratch is amazing. Recipe was perfect for using leftover lobster and crab from new years. Thanks for sharing Ina! item not reviewed by moderator and published
I have made this several times I have used chicken, crab and turkey all amazing! item not reviewed by moderator and published
Just made these pot pies - DELISH!!! I did not use the pernod, as the fennel was enough licorice flavor and it turned out superbly. Good recepie. item not reviewed by moderator and published
Made this last night. It was soooooooooooooooo delicious. I did make modifications from the reviews I read as well as from my personal taste. 1- I only used the one whole onion, didn't use the baby onions. 2- I used cooking sherry instead of the pernod. 3- From the reviews I added about a pound to 1 1/2 lbs of lobster. 4- and I added in diced potatoes and carrots. I made the exact recipe and baked it in a large pie plate. This recipe had so much filling (or maybe it was all the extra that I added of everything) that this morning I ran out and bought another pie crust so now I can freeze another pie and have it next week! I will definitely make this pie over and over again. item not reviewed by moderator and published
Of course it's tasty, look who made the recipe! Her chicken pot pie is fantastic too and easily converted into a gluten free dish. item not reviewed by moderator and published
Ina is my favorite Food Network chef and her lobster pot pie looked so yummy. Unfortunately, my husband is not a big lobster fan. So I tweaked the recipe a bit and made chicken pot pie. I used chicken instead of lobster. I left out the fennel and Pernod. I substituted chicken broth for the clam juice and used frozen carrots instead of pearl onions. I also didn't use the parsley because I didn't have any fresh on hand. I used a Bisquick ready made pie crust. I baked it in a 9X13 casserole dish that I had coated in butter. It turned out amazing! The entire pan was gone in less than thirty minutes. I served mine with a side of white rice. I was the best pot pie I had ever tasted. I will most definitely be adding this to my "go to" meal list! item not reviewed by moderator and published
I didn't use the crust recipe, instead used purchased pie crust. Very good, although the flavor would be different based on the type of liquid (seafood stock, clam juice, etc.. I used seafood stock and white wine instead of the Pernod, which is a licorice alcohol. You can also make this with shrimp instead of lobster, or a mixture. I think the precooked lobster overcooked a bit even though I only cooked this for 50 minutes due to the pan size I had on hand. Also, I have made this with 6 instead of the 8 tbsp. butter and it came out fine. item not reviewed by moderator and published
Ina, you've done it again! Scrumptious and rich. My company loved it as well. I loved using the frozen veggies, which made this much easier. The second time I made it, I didn't have time to get the lobster, so I used canned lump crabmeat-also delish!. Next time I may mix the two--and there will be a next time. item not reviewed by moderator and published
Let me start by saying that I am a HUGE fan of Ina's and everything I make of hers is terrific. However, unless you truly love the taste of anise, please leave the Pernod out entirely. Use the same amount of Sherry instead, such as Bristols. Even though I used a bit less than amount called for by the recipe, the Pernod overtook the flavor of the lobster--it was basically an Anise Pot Pie. Not nice. But I still give the recipe 3 stars because the measurements were perfect, the sauce texture was great, and with the substitution of sherry for the Pernod I think it would be five stars. For ease, I used puffed pastry for the top, brushed with egg wash and sprinkled with sea salt and fresh ground pepper--it was golden and delicious, and only baked for about 15 minutes, so the lobster was not overcooked. Lastly, I left out the pearl onions, since the sauce itself has so much onion. item not reviewed by moderator and published
I didn't like the pastry dough recipie too much but the filling was great. I agree that less on the pearl onions is a fine idea. item not reviewed by moderator and published
We loved the crust and sauce. Next time we will substitute mushrooms for the pearl onions, use celery also and cut down a bit on the peas. More lobster and maybe lobster tail next time. Hmmmmm, I gurss i am re writing the whole recipe. :- item not reviewed by moderator and published
DELICIOUS...LUXURIOUS and succulently puffed! I loved it!! A couple drawbacks - 1. this recipe takes a LOT of work!!!!!! a lot!!! Everything from cracking open lobster after lobster to making a homemade pastry dough in the food processor. Its a lot of work. 2. It's expensive. I got four lobsters for mine and was lucky because they were on sale for 4.99/lb. So it came to like $27 altogether. But the other ingredients also add up. Expect at least another $20 for the other ingredients... 3. The ingredients are hard to find! I skipped the Pernod altogether. And I had to look hard for clam juice. And I substituted the lard with vegetable shortening.This is a recipe you have to go shopping for because you will not have this stuff on hand.. 4. preparing this was messy. Lobster shells all over the place. a couple pots and pans. Flour dusted all over, to roll out the pastry dough. etc. etc. several jars of opened clam juice around. Expect to do lots of cleaning up. item not reviewed by moderator and published
This was a waste of very expensive ingredients. I used an 11 ounce can of Maine cooked lobster, 1/2 pound of raw fresh scallops, and 1/2 pound of raw medium shrimp. Way too little seafood in comparision to the amount of liquid/gravy. When it cooks for 1.25 hr the seafood reduces down to 1/2 of what it was. The fennel is expensive, one bulb was far more than 3/4 cup, and so I didn't use it all, and it contains more than enough liquorice flavor without the need of the liquour, which takes away from the seafood taste as does all the onions. The can clam juice has a lot of salt to begin with and so you don't need to add any more of it. If you want nice plump seafood, then make a sauce first, add seafood to the sauce and cook it just al dente, 5 minutes, then pour it over a biscuit, puff pastry shell, rice or pasta. Do not waste it in a pie that has to cook for 1.5 HR, OVERCOOKED SEAFOOD. item not reviewed by moderator and published
FABULOUS, AMAZING, COMFORTING, DELICIOUS!!! More lobster meat, like a whole pound, doesn't hurt any. By the way, you will need AT LEAST two, possibly three, whole live lobsters -- at approximately one & a half pounds each -- to yield a pound of fresh lobster meat. For a wine pairing: Try champagne, also suggested by Christine, below. Or, if you want to continue experimenting -- and with such a great recipe, what's the down side? -- try something red. This recipe can stand up to a more assertive wine. item not reviewed by moderator and published
The filling was great. I used rock shrimp and lobster base; however, my crust was horrible. I used lard that I chilled and bought at the grocery store. It had an awful flavor. Also, I used my dough blade on my processor that didn't seem to incorporate everything very well. item not reviewed by moderator and published
Made this on a cold winter's day in New England, it was upscale comfort food to say the least. We love lobster and pot pies are always a favorite, the two together have now become a New England staple in our home. Thanks Ina! item not reviewed by moderator and published
This is a winner, but i added scallops, crab, and shrimp in addition to the lobster. I did as the recipe called, but i do believe more Pernod should be in it. I put 1-1/2 tbl but it did not bring out the anise flavor of the fennel as much as i thought it would. The large casserole fed 4 of us with less than 1/3 "planned" over. Another hit, it is on the "You can make this again list from Mother." item not reviewed by moderator and published
This recipe is a great platform - I can see lots of variations working. I've been looking for a way to use some crawfish meat I've got, made the recipe with that as the only modification. It was great. I'm sure crab or shrimp would be great too. Will be making again this summer when I've got a few pots of crawfish. item not reviewed by moderator and published
Delicious! I made it just as written. I agree that maybe the pearl onions could be reduced and the amount of lobster bumped up. And it would be a bit healthier with only a top crust. That crust may be the best part of the recipe! I'm a pretty decent cook but I CAN'T make pie crust to save my life. This worked like a dream. It was very easy to roll out and work with, beautifully flexible, and fantastically flaky. No question that this recipe is loaded with fat, but a small serving goes a long way and it's worth the occasional splurge. item not reviewed by moderator and published
This recipe is fantastic. I have made several time in the ramekins and they turn out beautiful. I have tried it only once in a large dish and was a just a little drier. I think the larger amount of dough might have absorbed the moisture a bit more than ramekins. One more thing...when I use ramekins I only put dough on top and not bottom. This is a special occasion dish. Love it!!!! item not reviewed by moderator and published
"How bad is that?" Um, yeah, this one is bad. I couldn't taste the lobster. No need to put lobster in a POT PIE, what was I thinking?! Waste of money and effort if you ask me. item not reviewed by moderator and published
Just made this today for Christmas dinner.....amazing. Made it almost exactly as recipe calls for but made individual pies in ramikens. Turned out excellent. I used 3 live Maine lobsters at about 1 and 1/4 pound each and felt that it was plenty of meat. I did omit pearl onions per others' suggestion but otherwise was the same. Time consuming but easy and totally worth it. item not reviewed by moderator and published
Amazing!! Very rich and decedent. Easy to make. This is also great with scallops and makes a very nice up-scale chicken pot pie. item not reviewed by moderator and published
Love Love Love it! I egg washed 3X times to get that really golden crust. It came out perfect and was just outstanding! Big hit! item not reviewed by moderator and published
I thought that this was delicious and very easy to prepare. The only thing that I would do the next time is reduce the amount of pearl onions and add something else that would be to your individual liking. I also used more lobster meat that was called for in the recipe just because they were so cheap at the time. It's a winner! item not reviewed by moderator and published
Perfectly lovely comfort food for an intimate dinner! Even though I don't care for fennel, I made the recipe exactly as written by Ina and we loved it. It always confuses me when people write on these comment threads saying how great a recipe is, but they have changed it up so as to be unrecognizable. May I say, that when you do this . . . You are not reviewing the recipe! item not reviewed by moderator and published
I've made this a few times now making subtle changes here & there. It is definately much better with way more lobster meat, I ended up almost doubling it, and with less flour. I also tried adding scallops to the dish which turned out even better. It's an expensive dish but delious. We have a lobster bake every year and the leftovers are perfect for this. Next I might try adding different veggies or maybe even shrimp to make it a seafood pot pie. item not reviewed by moderator and published
Sweet, subtle, tasty. 30 minute prep time is off. I think there needs to be a little less flour to make it a little more juicy. I used the pre-made pie crusts and did them in individual ramikens. Very filling. I had a bunch of frozen 5 oz lobster tails and I roasted them. It took 6 and I really don't think it was enough meat. I would definitely repeat the recipe but it ain't cheap. But overall, a keeper for sure. Will definitely be using this for chicken pot pie. item not reviewed by moderator and published
mmmm! I subbed chicken and chicken broth for the lobster and fish stock and it was delicious! i don't have a stand mixer and it seemed impractical to make my own pastry dough so i got pre-made pie crusts. It was delicious but too much for just 2 people! I'll definitely make it again when we have company. item not reviewed by moderator and published
I have made this several times and it is delicious every time. Lobster was a bit too expensive today so I used 20 large shrimp cut in pieces and it was every bit as tasty. I added about 3/4 cup fresh cut carrots and reduced the pearl onions to 1 cup. Pernod was out of my price range when I first made this so I bought Ouzo and it perfectly compliments the fennel. This pot pie is a family favorite! item not reviewed by moderator and published
I love serving this in individual ramekins for dinner parties. It's always a huge, impressive hit. Too bad it's so expensive to make! I leave out the peas, since I hate them. Thanks, Ina! item not reviewed by moderator and published
Rich and Tasty! Wonderful recipe! Might add 3/4 cup onions and 3/4 cups diced carrots instead of 1 1/2 cups onions! Another winner Ina! item not reviewed by moderator and published
Mmmmm.... I halved this recipe for my husband and myself on Valentine's Day. I made two individual pot pies like Ina does for her chicken pot pies (also wonderful), and baked them at 375 degrees F for about 1 hour. We thought these, with lobster, were fabulous! I had Pernod because I had bought it to use for another recipe from Ina. I would definitely recommend "going for broke" and buying the real thing - Pernod! It lends a lovely, subtle, and delicate flavor to fish, and seafood dishes. Ina's pie crust recipe is one of the easiest to make, and work with, that I have ever tried, so don't be afraid to give it a try. I have never had a problem with the crust tearing, or being too dry or too wet. I served the pot pies with grilled asparagus, and a green salad. It made for a great stay-at-home Valentine's Day dinner. item not reviewed by moderator and published
I made this last night and it was delicious! I used meat from 1 small lobster, 1/4 lb cut-up scallops, and 1/2 lb large shrimp cut in half. I also partially cooked the scallops and shrimp before adding to sauce. I substituted white wine for the Pernod and 1 cup of chopped and cooked red potatoes for the pearl onions. I put this into 4 individual crocks and covered with crescent roll dough. Since everything was hot, it took only about 20 minutes to cook the crescent roll topping. It was piping hot. One recipe served 4 adults along with a salad. item not reviewed by moderator and published
Rich and delicious! This was my first meal with lobster, cooked 3 lobster tails and probably should have used four. Like another reviewer this seemed like a LOT of onion, so I left out the pearl onions - and I didn't miss them at all. I used 8 oz clam juice I had on hand, and used 8 oz of my lobster cooking water. I don't think that extra 1/2 is necessary, it had the perfect consistency for a pot pie. I am also about saving time and purchased the non perforated cresent roll dough and cut them to fit on top of my individual casserole dishes. Baked about an hour and 5 minutes and the top was golden brown. Yummy stuff! item not reviewed by moderator and published
Made this tonight. Had a can of frozen lobster meat that I needed to use. Followed the recipe almost to the letter. Didn't have Pernod, used half&half instead of heavy cream and used bottled clam juice. Fabulous dish. Next time will use my pastry recipe - like it better. Will also use more lobster and cut back a little on the peas (not one of my favorite veggies. I also agree with some of the reviewers, make it close to the original recipe or don't review. Some make so many changes it's no longer the same recipe. item not reviewed by moderator and published
Surprised by the great reviews, I was disappointed. Followed recipe as stated with 3 differences that should not have affected taste or quality; 1-Pernod, I chose another brand, small bottle, 2-frozen thawed lobster, 3-pillsbury pie crusts. I did in fact make a 9" pot pie, need to make in a 9” DEEP pie plate. I know why Ina chose to use smaller bowls-you can't get this out of the pie plate with out a large spoon! Visual: Bland white mess with green peas and crust with a speckling of parsley. This was boring. Taste: I can say it was good but that is it. Recipe is missing something and too full of onions. I like onions but you are sautéing onions & fennel, then you are adding pearl onions-should be changed to Onion Pot Pie. Obviously, Ina has done us in by leaving out some key ingredients as this recipe is missing both the visual and taste factors. Cost: This was an expensive meal for being bland looking and flavor lacking-my cost: $41.26 Ina gets a "D" on this one. item not reviewed by moderator and published
I made this recipe with chicken instead of lobster and used chicken stock. It was fabulous! I kept the fennel which gave it a delicious and interesting twist on an ordinary chicken potpie. I also added a little dry white wine instead of the Pernod, and added some frozen mixed veggies. The crust is just perfect! Totally worth the effort to make it. As always, thanks for a delicious recipe Ina! item not reviewed by moderator and published
i think it is very tasty and different than the traditional chicken pot pie item not reviewed by moderator and published
I was a little nervous using fennel for the first time so I didn't use as much. This is very tasty and really very easy to make. Ina's pie crust is one of the best I have ever made. I think next time I will just turn this into a seafood pot pie. The suggestion of Scallops is a great idea. I do believe you can make slight changes to this and still have a wonderful dish. Who would have thought Seafood Pot Pie! item not reviewed by moderator and published
I would definitely use puff pastry, it makes this dish so much easier to make. You could use any seafood you like. I would recommend using shrimp, scallops, even white fish. I used white wine instead of pernod, but that would definitely complement the fennel just as well. item not reviewed by moderator and published
We had some leftover lobster from our wedding and I was racking my brain with what to do with it. Instead of reverting to my mother's traditional lobster casserole, I thought I'd try this. I ended up using refrigerated pie crusts out of convenience, which turned out just fine for the recipe. The only other thing I changed was that I substituted Brummel and Brown's Natural Yogurt Spread for half of the butter and half and half for the cream - the saturated fat was just killing me. Prep time definitely took me longer than 30 minutes, but the cooking time was accurate. It turned out beautifully and was tasty fresh out of the oven...but now it's just sitting in the fridge. While good, it is a super rich recipe, and perhaps a poor choice for my low-calorie health conscious family. item not reviewed by moderator and published
Company loved these! I would make these again but with a few changes. I read all the reviews before going ahead with what looked like a wonderful way to put a new twist on lobster. I have to admit I was nervous with so many comments with changing this and that in the recipe. I always do Ina's receipes exactly and am never disappointed.I have been making chicken pot pie all the time so I was hesistant leaving out the carrots of all things! I did add them and whoever said not to add them were right! they are too sweet for this dish and take away from the fennel. I also agree that the bottom crust is not necessary as it was just a soggy mess when you got to it. I used the puff pastry and that worked out fabulous and the pot pies looked gorgeous. The crust was too lenghty and I am not a big pie maker. You definitely need one pound or plus of lobster for four or more pies, I actually got six out of this recipe. Next time I am going to use large shrimp and scallops as my husband thought with all the cooking time the lobster was not all that apparant in taste. Also, my six pies were piping hot and done in about 55 minutes not one hour and 15 mins.the crust would have been burnt to a crisp! item not reviewed by moderator and published
Very delish, however I wish Ina would prepare something more affordable. This would be a dish I would and could only afford maybe 1 time a year. Ina please get back to affordable dishes. item not reviewed by moderator and published
I wasn't crazy about the fennel but that's just a personal preference. Next time I will omit the fennel or substitute with a different vegetable. The flour for the sauce is correct. A pot pie should not be runny like gravy it needs to be thick to hold everything together. Don't pay attention to Jacqueline;s suggestion - reducing the flour will make the pie runny and the crust will become soggy. item not reviewed by moderator and published
I made this for my husband's birthday, and he said it was the best pot pie he had ever eaten. I followed the recipe exactly. I highly recommend! item not reviewed by moderator and published
Excellent!! Another wonderful recipe from the Barefoot Contessa. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
One of the best things I ever made. Absolutely delicious. A keeper. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The flavors of this pot pie were divine. If I were to cook this again, I would use less peas and onions. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I substituted fresh, lump crab meat for the lobster, but other than that, I prepared the dish according to the recipe. The lobster mixture was simple to prepare and very tasty. The crust was challenging to make. Perhaps because it was my first time making crust from scratch. I believe I may have used too much ice water, because the dough was very sticky after I removed it from the refrigerator and I had to use lots of flour to make in manageable enough to flatten, shape, and cut. Next time, I will reduce the amount of water the recipe calls for, since the recipe says to moisten the dough enough for it to come together. I prepared the dish in three individual casserole dishes, and the cooking time was about 50 minutes. This is an expensive recipe, but well worth the cost! My boyfriend absolutely loved it! item not reviewed by moderator and published
Fantastic. Had to make some substitutions as we were having a snow storm. Used left over roast chicken and substituted 2 cups of chicken stock and 1/2 cup of white wine for the fish stock and left out the Pernod. I baked it in a pie plate and used the pastry as a double crust. The family loved it. I will be making this again and it will be for company. I will also use this pasrty for pies, I will just add 2 Tbsp of sugar to it. item not reviewed by moderator and published
I made this last weekend as the recipe is stated, it's great! Loved it and loved how easy/quick it was to make. I live on the coast and will have lobsters this weekend and I want to make it for company next week with changes (hater of peas!). How/when did you add potatoes, and how many? item not reviewed by moderator and published
I did exactly as we are meant to do for this recipe....except.....topped with frozen puff pasty, all else the same. Made then for Christmas Eve and they were great. :Have to recommend highly to pot pie lovers. Thanks, Ina, I hope you can save the Hamptons, is George still there? item not reviewed by moderator and published
I did what Ina did on the show and used individual ramekins with crust on top only. I used the same temp(375)and just left them in until the crust on top was golden brown. I think it was around 45-50 min. i can't tell you how to adjust the crust recipe for this since I cheated and used frozen pie crusts that I had mushed all together and then rolled out as my own dough. My pot pie was a little too soupy however, i might try to do a little less stock next time. Also, i used fish base paste rather than stock, which I diluted in the water i cooked the lobster in rather than plain water. It gave much more flavor (and saltiness though beware) Very tasty, the presentation in ramekins is impressive and everyone raved about this. item not reviewed by moderator and published
I made this for my sister back in June. She is still talking about this dish. I will be making it again for Christmas dinner with a salad. This is the best pot pie in the world. I did add a potato, and did not use the pearl onions, because it had enough onions in the base. Shirley/Lancaster item not reviewed by moderator and published
I'm looking forward to making the lobster pot pie, but am I mistaken in thinking you only used a top crust when you made this for Jeffrey, or did you actually put in a bottom crust as well, as the recipe directs? And I, too, need more direction for baking time if frozen, or preparing individual portions. (Sorry about the rating; impossible to do if I haven't made it yet, but can't submit questions without. . .I expect it to be excellent, though!) item not reviewed by moderator and published
On the episode where Ina makes this recipe she says she's going to leave one for her hubs and then freeze the other three for later. Has anyone ever frozen them, and if so, how long did you have to bake them after removal from the freezer? Am thinking of doing this as a make ahead lunch for over the Christmas holiday, but don't want to gamble. Any tips would be helpful! Please post or email me at annemay212@hotmail.com I've made the seafood pot pie before and its great! I wish there was an "Ask INa" forum. item not reviewed by moderator and published
I would love to try this recipe in individual ramekins. Does anyone know how I would adjust the temperature and/or cooking time to do this? I would use 6 oz ramekins. Thanks for the help! item not reviewed by moderator and published
i added shrimp and crabmeat to this recipe and a teaspoon of old bay seasoning i double the recipe and everyone wanted it as a soup. i just added a little more stock and heavy cream. they just love it item not reviewed by moderator and published
Any suggestions for a wine pairing with this? I've tried a German Gerwurtztraminer, a Pinot Grigio and a Chardonnay but haven't achieved the right balance of flavors. Any help is appreciated. item not reviewed by moderator and published
I made this as is and it is terrific. To those of you who change the recipe greatly (this means you Shannon) how can you say that you are reviewing Ina's recipe when what you made doesn't even resemble the original. Are you bragging about your cooking skills? Looking for your own Food Network Show (Recipe Ripoffs of the Truly Talented Chefs) ? Your reviews are worthless because they don't tell me whether the published recipe is good or not. item not reviewed by moderator and published
My whole family loved this recipe. It's a really nice up-scale comfort food for a cool evening. The sauce didn't over power the lobster and was just enough to soak into the crust for a toasty, crunchy taste. I used individual ramekins instead of putting it all in one dish and took a short cut using puff pastry instead of making the pie crust. I think if I use individual ramekins again the next time I make this recipe, I would probably just put the crust on top instead of underneath too. This makes a wonderful meal! item not reviewed by moderator and published
Followed the driections to the letter. We loved it! Thanks, Ina! I think you're the BEST. BIG hug! item not reviewed by moderator and published
This is a lovely recipe, but I made some tweeks. Instead of seafood stock, I used 1 tablespoon of lobster base in 2 1/2 cups of water. It is a little salty so I omitted additional salt and increased the black pepper. Then I added a little additional pernod, maybe a another teaspoon or two and deglazed the pan before I added the stock. I doubled the lobster, there wasn't quite enough for us. I am not blessed with the ability to make a great crust, I have tied, so I used a prepared refrigerated pie crust. My husband and I love this recipe, especially with a wonderful glass of champagne. Thanks for the inspiration Ina! item not reviewed by moderator and published
While I am a relatively fearless cook, I am not afraid to say that I don't change a recipe until I have tried the published version. I have not made one of Ina's recipes yet that I thought I could improve upon. There was nothing about this recipe that needed to be changed. The sauce was simply delicious and the pie crust held together beautifully. I made this dish for a simple dinner with friends, and the servings were very generous. My friends thought the presentation was gorgeous, and they thought it tasted fabulous. This recipe is definitely a keeper; while it is a little pricey, because of the lobster, I don't think that substituting shrimp is worth the saved dollars. Leave the recipe alone, accept the calories, and prepare to be captivated by the flavors. item not reviewed by moderator and published
Ina, This was so easy to make but I make a few changes, I hope you don't mind. I used a little sherry instead of the pernod and I sauted a cople of potato diced in small cubes to add a little body for my husband and chopped up a dozen shrimp. My goodness this is so delicious, I am going to put it in ramekins for an appetizer on Christmas, yummy. Thank you so much for the inspiration. Annie Elf item not reviewed by moderator and published
God bless your talent!!!! I Ithink YOU ARE AMAZING'' thank you for your recipes Much love Ley item not reviewed by moderator and published
This is basically a pie crust calling for lard instead of Crisco. You can use either; the outcome will not be that different. The lard will make the crust more flakey however. This was quite good and I agree with John that adding other ingredients takes away from the lobster so would recommend chicken if you add potatoes, etc. item not reviewed by moderator and published
I have a friend who cannot make good pie crusts, so, when I saw this recipe, I invited her over for a pie crust lesson. The lobster pot pie was great and she learned how to make an outstanding crust. I tend to prrefer spicy foods which can overpower the delicate taste of the lobster and I felt that the sauce was a bit bland (for both of us). The next time I make it, I will use some additional spice(s), some lemon juice/zest and perhaps some white wine. Also, I prefer the taste of shallots/leeks to the pearl onions. I will also try other seafoods like shrimp anad scallops in place of the lobster jsut to make it more budget friendly but lobster is great for a special meal, albeit really expensive when you live in Arizona! Sunny Green Valley, AZ 07-19-2009 item not reviewed by moderator and published
As I watched the show, I was amazed as Ina brushed egg wash on the bowls to have the crust adhere better. Another solution is to place the egg wash on the crust and then turn it over as you place it on the bowl... no mess all down the sides of the bowls! You can then egg wash the top of the crust and continue as directed. item not reviewed by moderator and published
Fantastic! We just finished making a double recipe of the Lobster Pie and it was absolutly delicious. We have a small catering business, and this will be one of our winter comfort food selections! We added a tablespoon of tomato paste to give a slight pinkness to the "gravy" and 2 tsps of lobster base in place of the kosher salt. For a more elegant party I'd like to try the puff pastry crust others have suggested. Great ideas! item not reviewed by moderator and published
these are great! Ina says on the episode that she is going to freeze before cooking. i think its because the lobster and all of the veggies are already cooked. all that is done in the oven is heating up the filling and cooking the dough. you can freeze raw dough. freeze before the oven :) happy eating! item not reviewed by moderator and published
Has anyone frozen these? May be a silly question, but do you freeze before baking and par-bake and then freeze? I am a party of one and while I would love to eat this four days in a row.... item not reviewed by moderator and published
Made this as per the show which is different than the recipe published here. I wish they would not do that! Pernod and fennel not my favorites but was not overwhelming and complemented the lobster perfectly. To the person that substituted Crisco for the lard. While they may look similar, lard and Crisco are NOT the same. Crisco is vegetable fat and lard is animal fat. They have very different properties and will result in very different products. item not reviewed by moderator and published
Filling was full of rich falvor and easy to prepare but the crust was too crumbly. I'm assuming Crisco is the same as lard? I refrigerated the Crisco but the texture just wasn't what I expected. I refrigerated the dough for at least an hour but it still did not hold up. It was falling apart before it hit the oven. item not reviewed by moderator and published
I find it totally amazing when I read reviews that say, I loved this, I made this, but.......and then they list all the substitutions and adders they made. I had always been taught when reviewing a recipe you make it as stated the first and possibly second/third time. Then you can add or delete, to your preferences. At this point it become your recipe. Had reviews stated that after making this they felt the addition of potatoes, or carrots, the reduction of peas, or Pernod would be a nice addition or more tailored to their families taste I could understand why they gave five stars. But in effect they did not give five stars to Ina's recipe, they gave 5 stars to theirs! I made this as stated in the recipe, and assembled it as her TV show, with the single crust. This definitely took the standard chicken pot pie to a new level. the combination of the fennel and Pernod gave a wonderful rich flavor that enhanced the lobster. The 3 oz. of lobster was quite adequate without being self indulgent and like all good dishes, it leaves one wanting just a little more. . The addition, as others suggested, of carrots would fight & take from the sweetness and taste of the lobster, and the addition of another starch i.e. potatoes would make this heavy and burdensome. Great for pot lucks, but why stop there, lets substitute the lobster for chicken and go full circle! Last night I tried this with a store bought puff pastry topping, this elevated the dish from Sunday family meal to, Sunday with dinner guests. Ina Garten's the kind of cook that you want to be invited for a meal and stay the weekend to take in breakfast, brunch, lunch cocktail hour and dinner! item not reviewed by moderator and published
Especially the from the person who was "shocked" to it's available in the supermarket. LOL -- Below was pulled from an Alton Brown transcript from his show Good Eats "Nothing affects the nature of a crust more than the fat that goes into it. Now, butter has a very low melting-point, so it doesn't make a very flaky crust, and it also contains some water, which can definitely throw off your formula. At the same time, nothing browns or tastes as better. So I'm definitely going to use some of this. But I'm also going to use lard. That's right. Rendered pig's fat has a very high melting-point, and a really coarse, crystalline structure, which means that it is ideal for making flaky crusts. And if the idea of lard seems kind of funny to you, you'll be surprised to know that it's even lower in cholesterol and saturated fat than butter is. You can find it in most American mega-marts, either in the same department as the shortening, or in the Latin food section. And no, it doesn't taste like pork." item not reviewed by moderator and published
Made it with just the top crust on individual ramekins. Delish. Added a chopped potato as well. Absolutely delicious. I think you might be able to sacrifice the pernod, but don't think you could get the same flavor sacrificing the fennel bulb. That was the "secret ingredient". item not reviewed by moderator and published
I will never make chicken pot pie again! This was so much more rich tasting, albeit expensive. I did not use fennel or pernod and used store bought puff pastry on top only. I also added 1 potato (pre-cooked and diced), and added more seafood stock as another reviewer suggested. I also added a little bid of red chilli powder for some kick. I will definitely be making this again! item not reviewed by moderator and published
I can't tell you all how many recipes I've made from watching the Food Network, not to mention how many of them are Ina's. (I highly recommend everyone do her Outrageous Brownies!) Anyhow, I made this last night and I couldn't believe how exceptional it turned out. I just couldn't believe I could have cooked anything that was so wonderful, satisfying, and comforting! Yep, I made a lot of changes due to preferences, dietary restrictions, and budget, and here they are: 1) I used 2, 8oz. bottles of clam juice for the liquid 2) I used soymilk instead of cream (no dairy for us) 3) I used canned baby clams and crab (the price was much more reasonable) 4) I used puffed pastry (I just cannot bring myself to consume lard) 5) I did not use the Pernod because I did not have any 6) I added 2 rough chopped carrots while cooking the onions and fennel, which came out so wonderful. And I omitted the pearl onions, we just don't like them, and used 1/2 the amount of peas called for. 7) I used whole wheat flour ...All these changes made for an amazing dish that I think came out perfectly. The canned crab and clams made for a nice, thick and hearty consistency. When the budget isn't so tight, I'm making this LOBSTER pot pie the right way, with lobster. THANK YOU INA and ENJOY EVERYONE! item not reviewed by moderator and published
We've been getting hit with unsually rainy weather and I wanted something warm and comforting. I remembered this recipe and all the reviews so I thought I would give it a shot. I would have to say this recipe was perfect to prepare on a dreary rainy night, the chill was taken off from cooking and the house was filled with lovely aromas. I, like many others, made a few minor changes. I used pimento peppers and corn in place of the peas and onions, and I used white wine and puff pastry. I now have another fabulous comfort food recipe in my collection, but can easily transform this to a perfect dinner party meal as well. item not reviewed by moderator and published
My family went crazy when I made this in February when it was first aired. I couldn't afford all the lobster; it's pretty expensive here in Boise, so I used half lobster and half shrimp. Knock out !!!! I'm so confident about this recipe that I am visiting friends this weekend that own a restaurant and I'm making dinner. This loster pot pie was a no-brainer for the main course. Ina you never stop amazing me. Thank you !! item not reviewed by moderator and published
I was lucky to purchase lobsters a little while ago at a really cheap price so I had them steamed, took them home and pulled out all the lobster meat to freeze. This recipe was beyond fabulous - I read all the reviews first and having lobster meat on hand made it really simple. I used puff pastry and decorated the top for extra effect. I did cut done a bit on peas and onions and then added some potatoes. The sauce seemed a little thick so I added a bit of stock to it and it was just perfect. My guests couldn't stop raving about it! What made it even better was that I could set it up ahead of time and relax with my company. This is a real keeper! item not reviewed by moderator and published
But has to be box pastry for me -- just could not bring myself to use lard - shocks me that it is even available in the market. item not reviewed by moderator and published
I hosted a girl's night over the weekend and all I can say is that I am now known as the host guru! This was just fabulous - everyone loved it! But I have to say that I listened to some of the other reviews and I agree with reducing the peas/onions to allow for more lobster. I didn't use Pernod since I don't like it much either- so thanks for that advise! The recipe made 4 individual servings so you'll need to increase the recipe if you plan to feed more mouths that way.. my cook time was 50 minutes for a nice golden crust.. It was so easy to do and I'll definately be adding this to my list of regular great meals for the weekends... item not reviewed by moderator and published
We loved this..sort of a post-Valentine's Day dinner...but, I modified it a bit with excellent results. 1) time was short so I used puff pastry rounds on the top of the pot pie (no bottom crust) & it worked great! 2) Pernod is not a taste I like, so added same amt. of dry white wine..excellent. 3) For the stock I bought a boxed seafood stock, added shrimp shells & lobster shells and it gave it wonderful richness. 4) Added a few shrimp to make the $$ lobster go futher and also added a few diced carrots..omitted the small onions since I don't care for them. 5) Just for some zip, I added abt. 1/2 T. Frank's Original hot sauce and it gave it a great dimension without a lot of heat. Surprised how quickly I got this together, and the results were super...I love Ina's recipes and I know I'll make this one again. item not reviewed by moderator and published
After I saw Ina make this, I felt compelled to make it the next day! It was delicious, especially on a cold winter's night in NJ. Next time, however, I would cut the salt in half, but otherwise it was great! The dough was perfect and easy to work with (which rarely happens with me). I'm definitely making it again! item not reviewed by moderator and published
I made the receipe as written and thought it was the best! It made 3 individual servings, which I put on a top crust only. I froze the other 1/2 of the crust for another day. I have no complaints , of course more lobster is better, but with the cost of fresh Pacific Lobster in my area, this worked out just fine. I made the chocolate Gelato also and it was fantastic! item not reviewed by moderator and published
I had similar comments as the other reviews. Cut down on the peas and onions and add diced /slices of carrot and diced potatoes. We love fennel, but the pernod made it a bit too "licorice-y" so we'll leave it out next time. My husband made it and we were arguing about the top and bottom crust. I saw the tv show w/ individual servings and top crust only...he didn't and insisted on the double crust one dish method. He agreed that the individual sizes would be preferable next time. The crust was easy and very good. Add more lobster...can't have too much of that !! item not reviewed by moderator and published
I saw this being made on TV and had to give it a shot. I am glad I did - this is a very luscious and decadent meal - definitely a keeper! A few comments however: 1) I would recommend following the approach used on TV, which is just a top crust on individual servings. The recipe as written has you make a full crust (bottom and top) for a larger family size portion. I think that much dough would end up detracting from the dish. 2) I ended up with three, not four, individual servings which were just right as a main course (the salad which goes with this recipe was very good as well). 3) I made a few tweaks to the ingredients. I am not a fan of fennel, so I left that out along with the Pernod. I did add about a tablespoon of fresh Tarragon, which always goes well with Lobster. 4) You can cut down on the cooking time - 50 to 55 minutes is plenty of time. Start to finish about an hour is what you will need for prep (then another hour in the oven to cook). My pastry skills are not the best, so the most complex aspect of this for me was rolling out the dough and topping each serving bowl. This is very much a five-star dish - very delicious. item not reviewed by moderator and published

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