Lobster Pot Pie

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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!

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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.

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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.

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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.

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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!

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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!

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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!

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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.

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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.

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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!