Lobster Pot Pie Recipe

A pot pie is a lovely way of combining all the meal ingredients in one delicious preparation to roll out a gorgeous baked pie. The pot pie can be made in single serving pots or in one large pot for the family to sink their hooks in. Pot pies are usually made of a kind of meat and the one we’re making today is a creamy lobster pot pie for all your shellfish cravings.

Making the lobster pot pie can take up to 2-3 hours, so if you’re planning serve up this decadent baked sea food dish to your guests, make sure you plan well in advance. Now, follow the steps below to please your palate with an amazing baked pot pit this weekend!

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Lobster Pot Pie Recipe

A baked meat pie with a thick top crust.

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Course

Main Dish

Cuisine

British

Prep Time

1 hour

Cook Time

90 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 large yellow onion chopped
• 3/4 cup fennel chopped
• 1/4 pound unsalted butter
• 1/2 cup all purpose flour
• 2.5 cups fish stock or clam juice
• 1 tbsp Pernod
• 1.5 tsp kosher salt
• 3/4 tsp Freshly ground black pepper
• 3 tbsp heavy cream
• 3/4 pound cooke lobster meat
• 1.5 cups peas frozen
• 1.5 cups frozen small whole onions
• 1/2 cup flat leaf parsley minced

For the pastry:

• 3 cups all purpose flour
• 1.5 tsp Salt
• 1 tsp baking powder
• 8 tbsp cold fresh lard diced
• 8 tbsp cold unsalted butter
• 1/2 cup ice water
• 1 egg beaten with 1 tablespoon water or heavy cream, for egg wash

Course Main Dish Cuisine British Prep Time 1 hour Cook Time 90 minutes Servings people MetricUS Imperial Ingredients 1 large yellow onion chopped 3/4 cup fennel chopped 1/4 pound unsalted butter 1/2 cup all purpose flour 2.5 cups fish stock or clam juice 1 tbsp Pernod 1.5 tsp kosher salt 3/4 tsp Freshly ground black pepper 3 tbsp heavy cream 3/4 pound cooke lobster meat 1.5 cups peas frozen 1.5 cups frozen small whole onions 1/2 cup flat leaf parsley minced For the pastry: 3 cups all purpose flour 1.5 tsp Salt 1 tsp baking powder 8 tbsp cold fresh lard diced 8 tbsp cold unsalted butter 1/2 cup ice water 1 egg beaten with 1 tablespoon water or heavy cream, for egg wash

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Instructions

1. Melt butter in a large pan and sauté the onions and fennel on medium heat until the onions are translucent, 10 to 15 minutes.
2. Add the flour and cook on low heat for 3 more minutes, stirring occasionally.
3. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes.
4. Now add the heavy cream.
5. Cut the lobster meat into medium-sized cubes.
6. Place the lobster, frozen peas, frozen onions, and parsley in a bowl and pour the sauce over the mixture. Check the seasonings and set aside.

For the crust

1. Mix the flour, salt, and baking powder in a food processor. Add the lard and butter and pulse 10 times, until the fat is the size of peas.
2. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
3. 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.

For the pie:

1. Preheat the oven to 375 degrees F.
2. 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.
3. Place 1 crust in the dish and fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash.
4. 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.
5. Serve.