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.


  1. Nice idea! Oh, and have a wonderful 2016!

  2. When I saw the picture of your lobster pie post on Facebook, I remembered that I had made it, for whom I'd baked it and that we all loved it. Thinking that I needed to do it again. Then I read your post and saw that you first spotted it on my blog (although you had Ina's cookbook, of course, among the 600). Thank you for reminding me to make this again and again. It is a special treat. Happy 2016, Kathy and Bill. Full steam ahead.

  3. I can't imagine anything better on a cold night --- Happy New Year!

  4. mmm..lobster in pie..must be amazingly delicious, Kathy.

  5. What an exciting New Year's Eve dinner! Elegant and cozy at the same time even! I am a big Ina Garten fan too!

  6. I've never understood New Year's Eve either. We had a lovely dinner out this year, but I was in bed before midnight! I'm just not one for late nights, even to usher in a new year.

  7. Having moved to Tucson from Maine, this makes me drool, definitely want to make this soon.

  8. A wonderful way to celebrate New Year's Day! Of course, Bill does not like lobster, but I'd make minis---chicken for him, lobster for me!!!

  9. Hi Kathy:)
    I actually stayed up this New Year's Eve. It was a hectic 2015 around here and I was anticipating the notion of starting anew.

    I can't even remember the last time I had anything remotely lobster like. It isn't something recommended for my diet. However, this Lobster Pot Pie of yours is not only drool worthy,'s worth going off my diet for sure!

    Thank you so much for sharing, Kathy...Hoping all is weel by you and 2016 is a fantabulous year for you and yours!!!

    1. Hi Kathy:)
      Thinking about you and praying all is well:)

  10. Hi Kathy, love your pot pie, I can only imagine how decadent this is, love how you showcased this amazing shellfish.

  11. Kathy, this looks like such a wonderful treat on a very special day. As we do not get to eat much lobster (never, actually) around here, I must say that I will probably not get to taste this but I most definitely would!
    Hope you had a happy and healthy start to the new year!!!

  12. What a wonderful pot pie! We all love lobster around here and this pie would be something everybody would appreciate! Happy New Year!

  13. What a wonderful dish for ringing in the new year! We celebrate very quietly, so the idea of a New Year's Day gathering is very appealing. I'm very behind, but I hope you have had a wonderful 2016 so far.