Perfect for cooler evenings, or when you just want something a little heartier, Lobster Pot Pie fits the bill.
It freezes beautifully, too. I often make a big batch of smaller pies for the freezer—always great when we’re scrounging for a satisfying meal and don’t have the energy or time to rustle something up.
For the crust
- ½ recipe Butter Pastry
- 1 large egg, beaten with 1 tbsp water
For the filling
- 285 g or 10 oz chopped yellow onion (1 large)
- 90 g or 3 oz chopped fennel (from 1 medium bulb)
- 58 g or 2 oz unsalted butter
- 60 g or ½ c all-purpose flour
- 15 ml or 1 tbsp brandy or Pernod
- 600 ml or 2½ c clam juice or fish stock
- 45 ml or 3 tbsp heavy cream
- 9 g or 1½ tsp kosher salt
- Freshly ground black pepper
- 340 g or 12 oz fresh lobster meat, cooked, cut into 1″ chunks
- 225 g or 8 oz frozen peas (1½ c)
- 30 g or 2 oz flat-leaf parsley, finely chopped (about ½ c)
- In a large skillet over medium heat, sauté the onions and fennel in butter until the onions are translucent (10–15 minutes). Add the flour and cook on low heat, occasionally stirring (3 minutes). Slowly add the stock and brandy and simmer (5 minutes). Add the heavy cream—season with salt & pepper. Add the lobster meat, peas and parsley. Set aside.
- On a lightly floured surface, roll out the pastry to ¼ ″ thickness. Use a 7″ cutter if making the three smaller pies. Grease the pie plate(s) and distribute the lobster filling. Brush the edges of the pie plate(s) with egg wash. Top with the pastry and crimp the edges. Brush with egg wash and make 4–5 slashes in the crust to release steam. Bake until the top is golden brown and the filling is bubbling hot (45 minutes–1 hour for the smaller pies, 1 hour and 15 minutes for the larger one).
Adapted from The Barefoot Contessa Cookbook.