Lobster Potpie

By norsegal8

Ingredients

• FILLING:
• 1 1/2 cups chopped yellow onion
• 3/4 cup chopped fennel
• 1/4 lb. unsalted butter
• 1/2 cup all-purpose flour
• 2 1/2 cups fish stock or clam juice
• 1 Tbsp. Pernod
• 1 1/2 tsp. kosher salt
• 3/4 tsp. black pepper
• 3 Tbsp. heavy cream
• 3/4 lb. cooked fresh lobster meat
• 1 1/2 cups frozen peas
• 1 1/2 cups frozen small onions
• 1/2 cup minced parsley
• PASTRY:
• 3 cups all-purpose flour
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 8 Tbsp. cold, fresh lard, diced (1/4 lb.)
• 8 Tbsp. cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg, beaten with 1 Tbsp. water for egg wash

Details

Servings 4

Preparation

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.

Cut the lobster meat into bite-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 steel 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 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.

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 one crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crust 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.