Lobster Pot Pie

Before Hermine hit my area, I planned to make lobster pot pie and report about how well the recipe went. Due to the storm and my fast-approaching move to New York City, my review of the recipe was delayed. But, I am here now to tell you about how fabulous the lobster pot pie was!

If you plan on making this recipe there are a few things you should know. First off, this does take awhile to make. I highly suggest making it on a day where you have the time and the patience for such a task. Second, you will get very hungry while making the pot pie. As I was cooking the onions and the fennel, the first step of the recipe, I started drooling from the delicious aroma. And it only gets worse from there. After you make the incredible filling and as it cooks the in oven, the wafting scents will increase your hungry drastically.

This pot pie, as is the case with most Ina Garten recipes, was a complete success. How could a lobster pot pie ever be bad? It was creamy and warm, the perfect meal for a rainy night. I did have to make some changes to the recipe, which I have included below. Overall, I would highly suggest making this dish. With the cooler months right around the corner, this is a recipe I would keep in mind for those chilly winter nights by the fire. This dish is wonderful with a dry white wine like Pinot Grigio or even a light Prosecco or Champagne.



Lobster Pot Pie by Ina Garten (The Barefoot Contessa Cookbook)


1 1/2 cups chopped yellow onion

3/4 cup chopped fennel

1/4 pound of unsalted butter

1/2 cup all-purpose flour

2 1/2 cup fish stock or clam juice (I used clam juice)

1 tablespoon Pernod (I used good Spanish sherry)

1 1/2 tablespoons kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons heavy cream

3/4 pound cooked fresh lobster meat (I took the easy route and bought a pound of frozen knuckle meat from my local seafood shop. It was an easier route than cooking the lobsters. The meat was cut into good-sized chunks so all I had to do was defrost and add to the filling.)

1 1/2 cups frozen peas (not “baby” peas)

1 1/2 cups frozen small whole onions (she says not to cut them but a lot of people I served it to said they would have liked the onions cut in half. Biting down on those small whole onions could be a bit much, if you can, cut them in half.)

1/2 cup minced flat-leaf parsley


3 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon baking powder

8 tablespoons cold fresh lard, diced (I used 8 tablespoons of vegetable shortening, worked just as well and it was very easy to scoop into the batter.)

8 tablespoons cold unsalted butter, diced

1/2 to 1/3 cup ice water

1 egg, beaten with 1 tablespoon water of heavy cream, for egg wash

Saute the onion and fennel with the butter in a large saute pan on medium heat until the onion are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock (or clam juice), Pernod (or sherry), salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

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 3o 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 backing dish (I used a 7 x 11 x 2 inch rectangle ceramic dish which worked just as well and made cutting slices easier.) Place 1 crust in the dish, fish with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with 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.





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