Lobster Pot Pie Recipe
A baked meat pie with a thick top crust.
Servings Prep Time
4-5people 1hour
Cook Time
Servings Prep Time
4-5people 1hour
Cook Time
For the pastry:
  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.