LOBSTER AND FENNEL POTPIE

Lobster and Fennel Potpie image

Provided by Martha Stewart

Time 1h30m

Yield Makes one 9-by-12-inch potpie

Number Of Ingredients 13

4 tablespoons unsalted butter
1/2 medium onion, chopped
1 fennel bulb (8 ounces), halved, cored, and very thinly sliced, preferably on a mandoline
1/4 cup all-purpose flour
2 cups fish stock
1/2 cup water
1 pound cooked lobster meat (from 2 lobsters), cut into 1-inch pieces
3/4 cup fresh shelled or frozen English peas
3 tablespoons heavy cream
1 tablespoon fresh tarragon
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
6 slices Pullman bread (1/2 inch thick)

Steps:

Preheat oven to 375 degrees. Make the filling: Melt butter in a large pot over medium heat. Cook onion until translucent, about 7 minutes. Add fennel, and cook until softened, about 7 minutes. Stir in flour. Add stock and water. Bring to a simmer.
Remove from heat, and stir in lobster, peas, cream, and tarragon. Season with salt and pepper if needed. Let cool. Transfer mixture to a 9-by-12-inch (8-cup) gratin dish.
Make the topping: Melt butter, and brush over bread slices. Tear each slice in half, and arrange over top of filling to cover the surface, overlapping as you work. Bake until bread is golden brown and filling is bubbling, about 30 minutes.