Lobster Pot Pie

2016-04-26
  • Yield : 4 to 5 servings
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 30m
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Ingredients

  • 1 1/2 cups chopped yellow onion (1 large onion)
  • 3/4 cup chopped fennel (1 fennel bulb)
  • 1/4 pound unsalted butter
  • 1/2 cup all-purpose flour
  • 2 1/2 cups fish stock or clam juice
  • 1 tablespoon Pernod
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons heavy cream
  • 3/4 pound cooked fresh lobster meat
  • 1 1/2 cups frozen peas (not "baby" peas)
  • 1 1/2 cups frozen small whole onions
  • 1/2 cup minced flat-leaf parsley
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 8 tablespoons cold fresh lard, diced (1/4 pound)
  • 8 tablespoons cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Method

Step 1

Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

Step 2

Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.

Step 3

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

Step 4

Preheat the oven to 375 degrees F.

Step 5

Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

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