Friday, January 1, 2016

Lobster Pot Pie

Ina’s lovely Lobster Pot Pie

New Year’s Eve was one of those nights I really never understood. It all seemed so phony to me. I thought of it as a night of forced happiness. However, I loved New Year’s Day and our family get- togethers! That’s probably why for years; I hosted our extended family for a New Years day celebration. It was a tradition that went back many years. I took over for my aunt, who hosted it for many years before me. Hosting upwards of forty people was no easy task, which caused me to happily forgo celebrating the Eve till the wee hours! Usually my hubby and I would join a few friends for an early dinner, or we would just stay home, enjoy a lovely fire in the fireplace, drink some Champagne and eat lobster!

A few years back my friend Mary from Lights on Bright No Brakes posted a Lobster Pot pie that she found in one of Ina Garten’s cookbooks. I was immediately taken by the idea of lobster in a potpie. I’m sure this will be no surprise to anyone, but I had the cookbook! I actually love Ina, and own all of her cookbooks. She has helped me out of many a dinner party dilemma!

This pot pie was a perfect “special” dinner for New Year’s Eve

Funny thing is, lobster has become a New Year’s Eve tradition for Bill and me.  Most years we order a steamed lobster ready to eat, but since I found this recipe I have added it to my rotation. It is perfect company fare, or just for two! Add a nice salad and you have a great meal!

Since Bill loves potpies and lobster, I knew he would appreciate this one. Who doesn’t love lobster? I still enjoy tackling a whole lobster every once in awhile, but this pie is quite elegant looking, and it only calls for ¾ of a pound of lobster. I used three lobster tails, which should feed 4 to 5 people.

Here’s Ina’s recipe courtesy of the Food Network. Hope you’ll give it a try!  

 Wonderfully delicious!

Lobster Pot Pie
Recipe courtesy of Ina Garten from the Food Network


1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock or clam juice (I used clam juice)
1 tablespoon Pernod
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions (I left out the onions and used corn)
1/2 cup minced flat-leaf parsley


3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
8 tablespoons cold fresh lard, diced (1/4 pound)
8 tablespoons cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash


Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat 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-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. 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 the ice water; process only enough 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 in plastic and allow it to rest for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F.

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. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. 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.