Photo: Lobster Pot Pie Recipe
Ingredients
- 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
Directions
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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By veriia
MD, USA
on March 26, 2013
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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.
By nbi0118
N Wales , PA
on January 26, 2013
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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.
By raidelaw
Ft. Lauderdale, FL
on October 28, 2012
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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.
Read all 94 reviews