Lobster Pot Pie

Name: Lobster Pot Pie
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons freshly ground black pepper; 8 Tbsps cold unsalted butter, diced; 591 milliliters fish stock or clam juice; 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash; 177 milliliters chopped fennel (1 fennel bulb); 118 milliliters minced flat-leaf parsley; 118 milliliters all-purpose flour; 710 milliliters all-purpose flour; 3 Tbsps heavy cream; 118 milliliters ice water; 2 teaspoons kosher salt; 340 grams cooked fresh lobster meat; 355 milliliters frozen small whole onions; 355 milliliters frozen peas (not baby peas); 1 Tbsp Pernod; 2 teaspoons salt; 113 grams unsalted butter; 355 milliliters chopped yellow onion (1 large onion); 113 grams tablespoons cold fresh lard, diced

Lobster Pot Pie might be just the main course you are searching for. This recipe serves 5. Watching your figure? This pescatarian recipe has 867 calories, 26g of protein, and 43g of fat per serving. 975 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. A mixture of pernod, butter, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

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.

Ingredients you will need

Butter

Fennel

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pepper

Pernod

All Purpose Flour

Stock

Salt

Add the heavy cream.

Ingredients you will need

Heavy Cream

Cut the lobster meat into medium-sized cubes.

Ingredients you will need

Lobster Meat

Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables).

Ingredients you will need

Vegetable

Lobster

Parsley

Onion

Peas

Equipment you will use

Bowl

Pour the sauce over the mixture and check the seasonings. Set aside.

Ingredients you will need

Seasoning

Sauce

For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade.

Ingredients you will need

Baking Powder

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

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.

Ingredients you will need

Water

Butter

Dough

Lard

Peas

Wrap

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Pan

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.

Ingredients you will need

Lobster

Crust

Egg

Equipment you will use

Oven

Equipment

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Etienne Boileau Chablis with a 4.7 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.