This recipe has been calling to me for a long time. Lobster is pricey, but sometimes you just have to take the plunge, remortgage the house and go for it! This is so creamy, so crusty, so crazy good. Don’t procrastinate on this one, make the pie! You won’t regret it. So, I know that this is dessert week, but since we aren’t going to be doing Ina Friday much longer and this recipe is SO amazing, I wanted to share it with you all before the end of Ina Fridays. It’s a pie, so it’s sort of kind of a dessert. No?
Ina’s Lobster Pie – Oh my!
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 T Pernod
- 1 1/2 t kosher salt
- 3/4 t pepper from the mill
- 3 T heavy cream
- 3/4 lb cooked fresh lobster meat
- 1 1/2 cups frozen peas
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- Pastry:
- 3 cups all-purpose flour
- 1 1/2 t salt
- 1 t baking powder
- 8 T fresh cold lard, diced
- 8 T cold unsalted butter, diced
- 1/2 to 2/3 c ice water
- 1 egg, beaten with 1 T water for egg wash
Instructions
- 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
- Add the flour and cook on low 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-size cubes and place in a bowl with the frozen peas, frozen onions and parsley
- Pour the sauce over the mixture and 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 only enough of the ice water 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 and allow it to rest in the refrigerator for 30 minutes
- Preheat the oven to 375 degrees
- 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.
- Place one crust in the dish, fill with lobster mixture then cover with the other crust, crimping the crusts together
- [url href=”https://therockymountainwoman.com/wp-content/uploads/2014/10/lobster-pot-pie.gif”]
[/url] - Brush with the egg wash and make four or five slashes in the top crust
- Bake for 1 hour and 15 minutes or until the crust is golden brown and filling is hot
Don’t forget the Pernod. It perfectly compliments the fennel.
I used half chicken stock and half clam juice to lighten the flavor a bit.
Let it cool for a while so it doesn’t look like this when you serve it!
I had mine with a glass of Sauvignon Blanc.
It was good, oh so good…
I am joining Ina Fridays this morning – to see what everyone else is contributing, please click on the links below:
Too beautiful; too luscious. I hope you shared it. Ah, just needs…. CHARDONNAY!!!
Happy Friday, RMW.
★★★★★
Might have to take your word on this. Yes it looks great but it reminds me of bacon ice cream. Two wonderful foods, just not sure about the mating of pie and lobster. But, if I ever see it in a restaurant, I may try it now.
sounds (and looks) delicious! Makes me hungry for one! {:-D
Love it…can’t eat it…but nice to look.
Oh my! is an understatement! Why do you live so far away? 🙂
Oh wow, just looking at your pics, I see the yummyness dripping off ot it! Thanks for sharing the recipe!
Like you, this recipe has been in my head since I viewed it on Ina’s show. I have the lobster and am ready to make this amazing looking dish. My problem is, that on the show, she froze some of the pot pies. I would love to have the direction’s for freezing and the cooking the pot pie afterwards. Does anyone remember what she did with it? Tried looking on the internet for a video of this but cannot find one. Please help!
Hi Joan,
I looked all over also and couldn’t find her directions for freezing them. I’ve never frozen these, but I have frozen chicken pot pies with great success. I let them cool completely, wrap carefully with plastic wrap and freeze. When I’m ready to cook them, I put them in a preheated 375 degree oven for about 40 minutes or until browned and bubbly.
Let me know how it goes!
xxoo,
RMW
Do you thaw completely before cooking for 1.25 hrs at 375?
Hi NB,
I put the wrapped lobster tails in cold water for about an hour before I used them in the recipe.
Thanks for stopping by!
RMW