Lobster Pot Pie

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As I watched the show, I was amazed as Ina brushed egg wash on the bowls to have the crust adhere better. Another solution is to place the egg wash on the crust and then turn it over as you place it on the bowl... no mess all down the sides of the bowls! You can then egg wash the top of the crust and continue as directed.

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Fantastic! We just finished making a double recipe of the Lobster Pie and it was absolutly delicious. We have a small catering business, and this will be one of our winter comfort food selections! We added a tablespoon of tomato paste to give a slight pinkness to the "gravy" and 2 tsps of lobster base in place of the kosher salt. For a more elegant party I'd like to try the puff pastry crust others have suggested. Great ideas!

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these are great!

Ina says on the episode that she is going to freeze before cooking. i think its because the lobster and all of the veggies are already cooked. all that is done in the oven is heating up the filling and cooking the dough. you can freeze raw dough.

freeze before the oven :

happy eating!

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Has anyone frozen these? May be a silly question, but do you freeze before baking and par-bake and then freeze? I am a party of one and while I would love to eat this four days in a row....

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Made this as per the show which is different than the recipe published here. I wish they would not do that! Pernod and fennel not my favorites but was not overwhelming and complemented the lobster perfectly.

To the person that substituted Crisco for the lard. While they may look similar, lard and Crisco are NOT the same. Crisco is vegetable fat and lard is animal fat. They have very different properties and will result in very different products.

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Filling was full of rich falvor and easy to prepare but the crust was too crumbly. I'm assuming Crisco is the same as lard? I refrigerated the Crisco but the texture just wasn't what I expected. I refrigerated the dough for at least an hour but it still did not hold up. It was falling apart before it hit the oven.

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I find it totally amazing when I read reviews that say, I loved this, I made this, but.......and then they list all the substitutions and adders they made. I had always been taught when reviewing a recipe you make it as stated the first and possibly second/third time. Then you can add or delete, to your preferences. At this point it become your recipe. Had reviews stated that after making this they felt the addition of potatoes, or carrots, the reduction of peas, or Pernod would be a nice addition or more tailored to their families taste I could understand why they gave five stars. But in effect they did not give five stars to Ina's recipe, they gave 5 stars to theirs!

I made this as stated in the recipe, and assembled it as her TV show, with the single crust. This definitely took the standard chicken pot pie to a new level. the combination of the fennel and Pernod gave a wonderful rich flavor that enhanced the lobster. The 3 oz. of lobster was quite adequate without being self indulgent and like all good dishes, it leaves one wanting just a little more. . The addition, as others suggested, of carrots would fight & take from the sweetness and taste of the lobster, and the addition of another starch i.e. potatoes would make this heavy and burdensome. Great for pot lucks, but why stop there, lets substitute the lobster for chicken and go full circle!

Last night I tried this with a store bought puff pastry topping, this elevated the dish from Sunday family meal to, Sunday with dinner guests.

Ina Garten's the kind of cook that you want to be invited for a meal and stay the weekend to take in breakfast, brunch, lunch cocktail hour and dinner!

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Especially the from the person who was "shocked" to it's available in the supermarket. LOL -- Below was pulled from an Alton Brown transcript from his show Good Eats

"Nothing affects the nature of a crust more than the fat that goes into it. Now, butter has a very low melting-point, so it doesn't make a very flaky crust, and it also contains some water, which can definitely throw off your formula. At the same time, nothing browns or tastes as better. So I'm definitely going to use some of this. But I'm also going to use lard. That's right. Rendered pig's fat has a very high melting-point, and a really coarse, crystalline structure, which means that it is ideal for making flaky crusts. And if the idea of lard seems kind of funny to you, you'll be surprised to know that it's even lower in cholesterol and saturated fat than butter is. You can find it in most American mega-marts, either in the same department as the shortening, or in the Latin food section. And no, it doesn't taste like pork."

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Made it with just the top crust on individual ramekins. Delish. Added a chopped potato as well.

Absolutely delicious. I think you might be able to sacrifice the pernod, but don't think you could get the same flavor sacrificing the fennel bulb. That was the "secret ingredient".

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I will never make chicken pot pie again! This was so much more rich tasting, albeit expensive. I did not use fennel or pernod and used store bought puff pastry on top only. I also added 1 potato (pre-cooked and diced, and added more seafood stock as another reviewer suggested. I also added a little bid of red chilli powder for some kick. I will definitely be making this again!