lobster pot pie - quebec

review
Private Recipe by
Annacia *
Moose Jaw, SK

Lobsters are plentiful in Quebec This is one great way to use them!

yield 4 -5
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For lobster pot pie - quebec

  • FILLING:
  • 1 1/2 c
    chopped yellow onion (1 large onion)
  • 3/4 c
    sliced leek (white part only)
  • 1/4 lb
    unsalted butter
  • 1/4 c
    all-purpose flour
  • 2 1/2 c
    fish stock or clam juice
  • 1 Tbsp
    pernod
  • 1 1/2 Tbsp
    flake salt
  • 3/4 tsp
    freshly ground black pepper
  • 3 Tbsp
    heavy cream
  • 3/4 lb
    cooked fresh lobster meat
  • 1 1/2 c
    fresh or frozen peas (not "baby" peas)
  • 1 1/2 c
    frozen small whole onions
  • 1/2 c
    minced flat-leaf parsley
  • PASTRY:
  • 3 c
    all-purpose flour
  • 1 1/2 tsp
    salt
  • 1 tsp
    baking powder
  • 8 Tbsp
    cold fresh lard, diced (1/4 pound)
  • 8 Tbsp
    cold unsalted butter, diced
  • 1/2 to 2/3 c
    ice water
  • 1
    egg, beaten with 1 tablespoon water or heavy cream, for egg wash

How To Make lobster pot pie - quebec

  • 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.
  • 5
    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.
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