Best Lews Famous Lobster Pot Pie Recipes

LOBSTER POT PIE

Steps:

• 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.

LOBSTER POT PIE

Steps:

• Preheat the oven to 425°F.
• To prepare the filling, in a medium skillet, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the celery, onion, and garlic, and sauté until tender. Take the skillet off the heat and set aside.
• In a large pot, melt the remaining 10 tablespoons butter over medium heat. Once the butter has melted, slowly add the flour, whisking constantly until it begins to brown. Alternate adding the heavy cream and clam juice, beginning and ending with the clam juice and whisking continuously until the mixture begins to thicken. Ultimately, you want a thick, creamy texture. If the mixture is still too thick and clumpy after all of the cream has been added, add more heavy cream or clam juice, 1 tablespoon at a time, until you have achieved a smooth, creamy consistency.
• Reduce the heat under the pot to low and stir in the tomato paste. Next, add the reserved sautéed celery, onion, and garlic. Stir in the dill, sherry, and brandy, and cook for approximately 10 more minutes. Finally, add the lobster meat, stirring it thoroughly throughout the mixture. Set the filling to the side while you prepare the crust.
• To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Spread the lobster cream filling evenly across the bottom of the pie shell.
• To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. If you're feeling creative, find a lobster cookie cutter and cut a lobster-shaped hole out of the pie top. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for an additional 40 to 45 minutes, or until the crust turns a golden brown. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for at least 20 minutes before serving.
• Cooked Lobster Pot Pie can be stored in the refrigerator for up to 3 days. An uncooked pie can be stored in the freezer for up to 2 months. Wrap the pie tightly in plastic wrap and store it in your freezer. For best results, thaw the pie in the refrigerator before baking as instructed.