Lobster Potpie
INGREDIENTS
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1 1/2 cups chopped yellow onion (1 large onion)
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3/4 cup chopped fennel (1 fennel bulb)
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1/4 pound unsalted butter
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1/2 cup all-purpose flour
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2 1/2 cups fish stock or clam juice
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1 tablespoon Pernod
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1 1/2 teaspoons kosher salt
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3/4 teaspoon freshly ground black pepper
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3 tablespoons heavy cream
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3/4 pound cooked fresh lobster meat
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1 1/2 cups frozen peas (not “baby” peas)
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1 1/2 cups frozen small whole onions
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1/2 cup minced flat-leaf parsley
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FOR THE PASTRY
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3 cups all-purpose flour
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1 1/2 teaspoons salt
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1 teaspoon baking powder
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8 tablespoons cold fresh lard, diced (1/4 pound)
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8 tablespoons cold unsalted butter, diced
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1/2 to 2/3 cup ice water
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1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
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