Lobster Pot Pie

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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.

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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.

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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.

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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.

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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. :-

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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.

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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.

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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.

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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.

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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!