Lobster Pot Pie
You can never have too many main course recipes, so give Lobster Pot Pie a try. This recipe serves 5. One serving contains 867 calories, 26g of protein, and 43g of fat. Head to the store and pick up clam juice, ice water, fennel, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. It is a good option if you're following a pescatarian diet.
Instructions
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.
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.
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.
Preheat the oven to 375 degrees F.
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.
Recommended wine: Chablis, Chardonnay
Lobster on the menu? Try pairing with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too.
On the nose there are floral, smoky and mineral aromas. Once aged there is also a flinty aroma, as well as notes of spices, pollen and honey. Finesse, delicacy and minerality characterize this wine. Initially it is gentle in the mouth, but later becomes stronger and then maintains this strength.Drink with fish and poultry in white sauce, shellfish and foie gras.