Lobster Pot Pie

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I substituted fresh, lump crab meat for the lobster, but other than that, I prepared the dish according to the recipe. The lobster mixture was simple to prepare and very tasty. The crust was challenging to make. Perhaps because it was my first time making crust from scratch. I believe I may have used too much ice water, because the dough was very sticky after I removed it from the refrigerator and I had to use lots of flour to make in manageable enough to flatten, shape, and cut. Next time, I will reduce the amount of water the recipe calls for, since the recipe says to moisten the dough enough for it to come together. I prepared the dish in three individual casserole dishes, and the cooking time was about 50 minutes. This is an expensive recipe, but well worth the cost! My boyfriend absolutely loved it!

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Fantastic. Had to make some substitutions as we were having a snow storm. Used left over roast chicken and substituted 2 cups of chicken stock and 1/2 cup of white wine for the fish stock and left out the Pernod. I baked it in a pie plate and used the pastry as a double crust. The family loved it. I will be making this again and it will be for company.
I will also use this pasrty for pies, I will just add 2 Tbsp of sugar to it.

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I made this last weekend as the recipe is stated, it's great! Loved it and loved how easy/quick it was to make. I live on the coast and will have lobsters this weekend and I want to make it for company next week with changes (hater of peas!. How/when did you add potatoes, and how many?

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I did exactly as we are meant to do for this recipe....except.....topped with frozen puff pasty, all else the same. Made then for Christmas Eve and they were great. :Have to recommend highly to pot pie lovers. Thanks, Ina, I hope you can save the Hamptons, is George still there?

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I did what Ina did on the show and used individual ramekins with crust on top only. I used the same temp(375and just left them in until the crust on top was golden brown. I think it was around 45-50 min. i can't tell you how to adjust the crust recipe for this since I cheated and used frozen pie crusts that I had mushed all together and then rolled out as my own dough.
My pot pie was a little too soupy however, i might try to do a little less stock next time. Also, i used fish base paste rather than stock, which I diluted in the water i cooked the lobster in rather than plain water. It gave much more flavor (and saltiness though beware
Very tasty, the presentation in ramekins is impressive and everyone raved about this.

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I made this for my sister back in June. She is still talking about this dish. I will be making it again for Christmas dinner with a salad. This is the best pot pie in the world. I did add a potato, and did not use the pearl onions, because it had enough onions in the base.
Shirley/Lancaster

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I'm looking forward to making the lobster pot pie, but am I mistaken in thinking you only used a top crust when you made this for Jeffrey, or did you actually put in a bottom crust as well, as the recipe directs? And I, too, need more direction for baking time if frozen, or preparing individual portions. (Sorry about the rating; impossible to do if I haven't made it yet, but can't submit questions without. . .I expect it to be excellent, though!

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On the episode where Ina makes this recipe she says she's going to leave one for her hubs and then freeze the other three for later. Has anyone ever frozen them, and if so, how long did you have to bake them after removal from the freezer? Am thinking of doing this as a make ahead lunch for over the Christmas holiday, but don't want to gamble. Any tips would be helpful! Please post or email me at annemay212@hotmail.com I've made the seafood pot pie before and its great! I wish there was an "Ask INa" forum.

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I would love to try this recipe in individual ramekins. Does anyone know how I would adjust the temperature and/or cooking time to do this? I would use 6 oz ramekins. Thanks for the help!

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i added shrimp and crabmeat to this recipe and a teaspoon of old bay seasoning
i double the recipe and everyone wanted it as a soup. i just added a little more stock and heavy cream. they just love it