Ina Garten Lobster Pot Pie Recipe

Lobster Pot Pie Recipe Ina Garten Food Network

WebJul 22, 2015 · Directions. Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to …

Rating: 5/5(115)
1. 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.
2. 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.
3. 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.
4. Preheat the oven to 375 degrees F.

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Ina's Lobster Pie The Rocky Mountain Woman

WebNov 7, 2014 · Add the flour and cook on low for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt and pepper and simmer …

Rating: 5/5(1)

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Ina Garten’s Seafood Potpie Ermhearts

WebMay 16, 2020 · Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, …

1. Melt the butter in a large sauté 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 1 more minute, stirring occasionally.
2. 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, reserving the stock.
3. When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
4. Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dishes.

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