Comfort has a new look with this lobster pot pie favorite.
1 1/2cupChopped Yellow Onion
2 1/2 cup Fish Stock
1 1/2tspKosher Salt
3/4tspFresh Ground Pepper
3 tbspHeavy Cream
3/4 lb.WW Lobster Tail Meat, Cooked
1 1/2 cup Frozen Pearl Onion
1 1/2cup Frozen Peas and Carrots
1/2cupMinced Flat-Leaf Parsley
1 tspBaking Powder
8 tbsp Shortening
8tbspCold Unsalted Butter, diced
1Egg, Beaten with 1 tbsp water or heavy cream, for egg wash
Sauté the onions and fennel with the butter in a large sauté pan on medium heat until the onions are translucent, 10-15 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.
Chop the lobster meat into bite-sized pieces. Place the lobster, frozen peas and carrots, frozen onions, and parsley in a bowl. Pour the sauce over the mixture and check the seasonings. Divide lobster mixture between four 8 oz. ramekins set on a rimmed baking sheet.
For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the shortening 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 425 degrees F and roll out the dough on a floured surface. Cut out four 4 1⁄2″ circles. Brush edges of ramekins with egg; place 1 circle over each and press to seal. Brush pastry with egg; bake until golden on top and filling is bubbly, 20–25 minutes.
Lobster Pot Pie |Tropic Seafood - https://www.tropicseafood.com