Lobster Pot Pie

6 years ago
  I came across Lobster Pot Pie through a sweet subliminal message.  My better half finds Ina Garten’s cooking to be quite divine, and whispered to me, “I want to try Ina’s lobster pot pie.” I took this as a challenge more than wishful thinking.  After reading the recipe and printing off the directions I headed to the market for the freshest of ingredients.  I was successful in finding everything I needed, except the Pernod.  Pernod is an anise-flavored liqueur.  After combing many liquor store shelves I finally found it at $30 a bottle.  Now that’s an expensive Lobster Pot Pie! The recipe only calls for 2 tablespoons.  The magic of the internet assisted me with finding a substitute: soak star anise in vodka.  Although the recipe says to soak it for two months, I soaked it for 2 hours and it gave the fennel a bolder flavor.  Yet today I managed to borrow two tablespoons of Pernod and if you can do so.  The flavor profile is like no other.



Ingredients:

1 large onion
1 fennel bulb
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups seafood stock
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

1/2 cup minced flat-leaf parsley

 




Directions:

Mise en Place! Gather all your ingredients and measure them out. 

Preheat oven to 350°

 


Slice the top of the fennel off as we will only need the fennel bulb


Slice 1 large onion


Melt butter over medium heat


Sautee fennel and onions until onions are translucent (about 10-15 minutes)


Add flour slowly and stir. Cook for 3 minutes


Add stock slowly and stir


Add Pernod (can be substituted with anise soaked vodka)


Add salt


Add pepper. Simmer for 5 more minutes


Add heavy cream let simmer for another 10 minutes


While sauce is simmering let’s prep our other ingredients beginning with the lobster. 


If you have a whole lobster break down the claw meat and tail, and cut into chunks.  You can also use just lobster tails 


Dice the parsley


Add parsley and peas to a bowl and mix together

I’m using a 5” pot pie tin to make individual pot pies.  You can also bake in a 9” pie pan for a large pot pie.  I prefer the individual tins for single serving and to ensure we each get an equal amount of lobster
 

For the crust I am taking a slight short cut and using Pillsbury Pie Crusts.  This package comes with two pie crusts.  For the 5” pie tins I cut one crust in half.  For the 9” pie pan you will use one crust for the bottom and one for the top
 
Roll out the pie crust into the bottom of the pan


Remove the sauce from the stove and add enough to cover the bottom of the pie pans
 

Add the peas, parsley, and lobster
Again with making individual pot pies I add one whole lobster to each pot pie
 


Top with the remaining sauce


Use the second pie crust to top


Pinch away the excess dough


Use a fork to crimp the sides


Poke about 3-5 holes at the top


Brush with egg wash or as you can see I used Olive Oil.  Bake at 350° for an hour and a half (watch your pie crust to ensure it is not burning) 



 

Golden, Sweet, and Informative

http://www.cornbreadandmolasses.com

 

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