Recipe For Lobster Pot Pie

Lobster Pot Pie Recipe Ina Garten Food Network

WEBJul 22, 2015 · 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 …

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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Lobster Pot Pies with Puff Pastry Crust Supergolden …

WEBMar 10, 2016 · Finely dice the carrot. Melt the butter in a non stick pan and gently cook the shallots and lardons for 3-4 minutes. Add the stock and …

1. Use kitchen scissors to cut the lobster tails open and carefully remove the flesh. Cut into bite sized pieces and set aside.
2. Boil the potato and carrot until fork tender, drain and set aside. Finely dice the carrot.
3. Melt the butter in a non stick pan and gently cook the shallots and lardons for 3-4 minutes.
4. Add the stock and vermouth, increase the heat and boil until the liquid is reduced by half.

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