Lobster Pot Pie

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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.

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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!

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i think it is very tasty and different than the traditional chicken pot pie

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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!

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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.

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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.

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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!

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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.

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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.

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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!