Lobster Pot Pie

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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.

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I made this recipe as a special dinner for Valentine's Day. I left out the Pernod, and only used 2 cups of clam juice (only found it in 8oz bottles and didn't want to have extra. I substituted the half cup of clam juice with some water. I have to admit I had my doubts as to how this would turn out as I was making it, but the end result was excellent. The only change I would make would be to add more lobster next time. Definitely will make this again!

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I liked it a lot...my family loved it. I followed the recipe to the letter. Next time, I'd bump up the lobster to a full pound, reduce the amount of peas to 3/4 cup and add 3/4 cup diced potato. The serving sizes were huge. I'll make 6 servings in 8 oz. ramikens.

This will be a standard recipe at my house. Sometimes I'll use shrimp and scallops, or monkfish.

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This is fabulous. We love pot pies, usually chicken and I make a veggie one too.

but with Lobster, it is sublime. Similar to bisque, and with the pastry on top, its just right. Didnt have to fuss with the whole pie shell.