Lobster And Fennel Potpie 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.

SEAFOOD POT PIE

Steps:

• FOR THE SEAFOOD:.
• Melt the butter in a large saute pan over medium heat.
• Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
• Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan.
• Add the shrimp and scallops and cook for 2 minutes, just until firm.
• Remove the seafood to a large bowl with a slotted spoon.
• Pour 3 cups of stock into a measuring cup and discard the rest.
• When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
• Stir in the heavy cream.
• Cut the lobster meat into medium-sized cubes.
• Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
• Pour the sauce over the mixture and taste for seasoning.
• Pour into a 9 x 13 x 2 baking dish and refrigerate.
• FOR THE PASTRY:.
• Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
• Add the butter and pulse 10 times, until the butter 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.
• Meanwhile, preheat the oven to 375º F.
• Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
• Use the egg wash to paint the oitside rim of the dish.
• Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
• Make 4 or 5 slashes in it to allow the steam to escape.
• Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.