Lobster Pot Pie

Name: Lobster Pot Pie
Yield: 4
Ingredients: 3/4 c chopped fennel; 1/4 mg unsalted butter; 1 Tbsp pernod; 3/4 tsp freshly ground black pepper; 3/4 mg cooked fresh lobster meat; 3 Tbsp heavy cream; 1 1/6 c to ice water; 3 c all-purpose flour; 1 tsp baking powder; 8 Tbsp cold fresh lard, diced; 8 Tbsp cold unsalted butter, diced; 2 Tbsp egg, beaten with water or heavy cream, for egg wash; 1 1/2 c chopped yellow onion; 1/2 c all-purpose flour; 2 1/2 c fish stock or clam juice; 1 1/2 tsp kosher salt; 1 1/2 c frozen pea; 1 1/2 c frozen small whole onion; 1/2 c minced flat-leaf parsley; 1 1/2 tsp salt

0 mins

Total time

4

Serving

20

Ingredients

Enable cook mode

Ingredients

³⁄₄

cchopped fennel

¹⁄₄

mgunsalted butter

Tbsppernod

³⁄₄

tspfreshly ground black pepper

³⁄₄

mgcooked fresh lobster meat

Tbspheavy cream

1¹⁄₆

cto ice water

call-purpose flour

tspbaking powder

Tbspcold fresh lard, diced

Tbspcold unsalted butter, diced

Tbspegg, beaten with water or heavy cream, for egg wash

1¹⁄₂

cchopped yellow onion

¹⁄₂

call-purpose flour

2¹⁄₂

cfish stock or clam juice

1¹⁄₂

tspkosher salt

1¹⁄₂

cfrozen pea

1¹⁄₂

cfrozen small whole onion

¹⁄₂

cminced flat-leaf parsley

1¹⁄₂

tspsalt

Directions

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.

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