Ina's Lobster Pie - Oh my!
  • Filling:
  • 1½ cups chopped yellow onion
  • ¾ cup chopped fennel
  • ¼ lb unsalted butter
  • ½ cup all-purpose flour
  • 2½ cups fish stock or clam juice
  • 1 T Pernod
  • 1½ t kosher salt
  • ¾ t pepper from the mill
  • 3 T heavy cream
  • ¾ lb cooked fresh lobster meat
  • 1½ cups frozen peas
  • 1½ cups frozen small whole onions
  • ½ cup minced flat-leaf parsley
  • Pastry:
  • 3 cups all-purpose flour
  • 1½ t salt
  • 1 t baking powder
  • 8 T fresh cold lard, diced
  • 8 T cold unsalted butter, diced
  • ½ to ⅔ c ice water
  • 1 egg, beaten with 1 T water for egg wash
  1. Saute the onions and fennel with the butter in a large skillet on medium heat until the onions are translucent - about 10 to 15 minutes
  2. Add the flour and cook on low for 3 more minutes, stirring occasionally
  3. Slowly add the stock, Pernod, salt and pepper and simmer for 5 more minutes
  4. Add the heavy cream
  5. Cut the lobster meat into medium-size cubes and place in a bowl with the frozen peas, frozen onions and parsley
  6. Pour the sauce over the mixture and set aside
  7. For the crust, mix the flour, salt and baking powder in a food processor fitted with a metal blade
  8. Add the lard and butter and pulse 10 times until the fat is the size of peas
  9. With the motor running, add only enough of the ice water to moisten the dough and have it just come together
  10. Dump the dough out on a floured surface and knead quickly into a ball
  11. Wrap the dough and allow it to rest in the refrigerator for 30 minutes
  12. Preheat the oven to 375 degrees
  13. Divide the dough in half and roll out each half to fit a 9 or 9/12 inch round by 2 inch high oven proof container.
  14. Place one crust in the dish, fill with lobster mixture then cover with the other crust, crimping the crusts together
  15. Brush with the egg wash and make four or five slashes in the top crust
  16. Bake for 1 hour and 15 minutes or until the crust is golden brown and filling is hot
Recipe by The Rocky Mountain Woman at