Ina Garten's Lobster Pot Pie Recipe

Ingredients

• Still a bargain for sure, with divers scallops at 24.99 a lb and Lump
• time I made this dish, one houseguest lamented the amount of lobster in the
• finished pie. If you can do it, try
• using a 1 lb. lobster per two people. This will give you plenty of lobster. I am in the fortunate position of buying my
• lobster at Fairway (Like no other store) where, for free, they’ll steam and
• crack your lobster in all of about ten minutes while you do the rest of your
• shopping. Here’s the recipe:
• Recipe for Ina Garten’s Lobster Pot Pie
• Serves 4.
• Total Cooking Time 2 ½ hours. 30 Mins Prep. 30 Mins. Inactive. 1 ½ hours
• Cooking time.
• 1 1/2 cups
• chopped yellow onion (1 large onion)
• 3/4 cup
• chopped fennel (1 fennel bulb)
• 1/4 pound
• unsalted butter
• 1/2 cup
• all-purpose flour
• 2 1/2 cups
• fish stock or clam juice
• 1 1/2
• teaspoons kosher salt
• 3/4 teaspoon
• freshly ground black pepper
• 3
• tablespoons heavy cream
• The meat
• from 2 1-lb. lobsters (or no less than 3/4 pound cooked fresh lobster meat)
• 1 1/2 cups
• frozen peas (not "baby" peas)
• 1 1/2 cups
• frozen small whole onions
• 1/2 cup
• minced flat-leaf parsley
• 1 Sheet
• frozen Puff Pastry
• 1 egg,
• beaten with 1 tablespoon water or heavy cream, for egg wash
View Full Recipe at CHEWING THE FAT