lobster pot pie - quebec
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:
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1 1/2 cchopped yellow onion (1 large onion)
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3/4 csliced leek (white part only)
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1/4 lbunsalted butter
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1/4 call-purpose flour
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2 1/2 cfish stock or clam juice
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1 Tbsppernod
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1 1/2 Tbspflake salt
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3/4 tspfreshly ground black pepper
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3 Tbspheavy cream
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3/4 lbcooked fresh lobster meat
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1 1/2 cfresh or frozen peas (not "baby" peas)
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1 1/2 cfrozen small whole onions
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1/2 cminced flat-leaf parsley
- PASTRY:
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3 call-purpose flour
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1 1/2 tspsalt
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1 tspbaking powder
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8 Tbspcold fresh lard, diced (1/4 pound)
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8 Tbspcold unsalted butter, diced
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1/2 to 2/3 cice water
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1egg, beaten with 1 tablespoon water or heavy cream, for egg wash
How To Make lobster pot pie - quebec
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1Saute 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.
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2Cut 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.
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3For 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.
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4Preheat the oven to 375 degrees F.
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5Divide 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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