Auntie Norma Jean's Lobster Pot Pie

Name: Auntie Norma Jean's Lobster Pot Pie
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4-5 SERVINGS
Ingredients: 1 large onion (1 1/2 cups chopped yellow onion); 3/4 c chopped fennel (1 fennel bulb); 1/4 lb unsalted butter; 1/2 c all-purpose flour; 2 1/2 c fish stock or clam juice; 1 Tbsp pernod; 1 1/2 tsp kosher salt; 3/4 tsp freshly ground black pepper; 3 Tbsp heavy cream; 3/4 lb cooked fresh lobster meat; 1 1/2 c frozen peas (not "baby" peas); 1 1/2 c frozen small whole onions; 1/2 c minced flat-leaf parsley; pastry :; 3 c all-purpose flour; 1 1/2 tsp salt; 1 tsp baking powder; 8 Tbsp cold fresh lard, diced (1/4 pound); 8 Tbsp cold unsalted butter, diced; 1/2 - 2/3 c ice water; 1 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

By marty olguin
@martycancook

Lobster Pot Pie is an easy way to put a spin on the classic lobster dish. This dish is easy to cook and is very delicious. Can be cooked the day before and reheated.It was given to me by my "Auntie Norma". Whom I had to beg for this recipe,but I got it... ( :

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

4-5 SERVINGS

Prep:

1 Hr

Cook:

1 Hr 30 Min

Ingredients

1 large

onion (1 1/2 cups chopped yellow onion)
3/4 c

chopped fennel (1 fennel bulb)
1/4 lb

unsalted butter
1/2 c

all-purpose flour
2 1/2 c

fish stock or clam juice
1 Tbsp

pernod
1 1/2 tsp

kosher salt
3/4 tsp

freshly ground black pepper
3 Tbsp

heavy cream
3/4 lb

cooked fresh lobster meat
1 1/2 c

frozen peas (not "baby" peas)
1 1/2 c

frozen small whole onions
1/2 c

minced flat-leaf parsley
·

pastry :
3 c

all-purpose flour
1 1/2 tsp

salt
1 tsp

baking powder
8 Tbsp

cold fresh lard, diced (1/4 pound)
8 Tbsp

cold unsalted butter, diced
1/2 - 2/3 c

ice water
1

1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
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How to Make Auntie Norma Jean's Lobster Pot Pie

Step-by-Step

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.
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 30 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 baking dish. 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.