Lobster Pot Pie
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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. |  |
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) |  |
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