Prep 50 mins
Cook 1 hr 50 mins
Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience!
- 113.39 g unsalted butter
- 354.88 ml chopped yellow onions (1 large onion)
- 236.59 ml chopped fennel (we omitted using, personal preference)
- 118.29 ml all-purpose flour
- 946.36 ml fish stock or 946.36 ml clam juice
- 14.79 ml Pernod (we omitted using, personal preference)
- 226.79 g large shrimp, peeled and deveined
- 14.79 ml kosher salt
- 7.39 ml fresh ground black pepper
- 44.37 ml heavy cream
- 340.19 g cooked fresh lobster meat
- 354.88 ml frozen peas (not "baby" peas)
- 354.88 ml frozen small whole onions
- 118.29 ml minced flat leaf parsley
- 354.88 ml all-purpose flour
- 4.92 ml kosher salt
- 2.46 ml baking powder
- 113.39 g cold unsalted butter, diced
- 59.14-78.07 ml ice water
- 1 eggs, beaten with 1 tablespoon water or 1 heavy cream, for egg wash
- FOR THE SEAFOOD:.
- Melt the butter in a large saute pan over medium heat.
- Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
- Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan.
- Add the shrimp and scallops and cook for 2 minutes, just until firm.
- Remove the seafood to a large bowl with a slotted spoon.
- Pour 3 cups of stock into a measuring cup and discard the rest.
- When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
- Stir in the heavy cream.
- Cut the lobster meat into medium-sized cubes.
- Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
- Pour the sauce over the mixture and taste for seasoning.
- Pour into a 9 x 13 x 2 baking dish and refrigerate.
- FOR THE PASTRY:.
- Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
- Add the butter and pulse 10 times, until the butter 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.
- Meanwhile, preheat the oven to 375º F.
- Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
- Use the egg wash to paint the oitside rim of the dish.
- Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
- Make 4 or 5 slashes in it to allow the steam to escape.
- Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
I did lots of fiddling with this recipe and it still turned out great. I could not get fennel; so I substituted the same amout of chopped celery and 2 tsp. of fennel seeds. I did not use Pernod either because I didn't have it. Still had a great fennel flavor that was just right and very unique. I forgot the parsley. For seafood I used meat from 3 chix lobsters, 0.5 lb of scallops and 7 large shrimp-which made quite a lot of filling. This recipe doesn't state what type of dish to bake this in. While I assumed it was a pie dish, I was serving this for a dinner party, and didn't want that "messy" look. I used corning dishes that were about 5.5 inches across and 2.5 inches deep to create "individual" pies. With the volume of meat used, I ended up with enough for the 4 corning dishes, and also a shallow 9 inch pie plate (left overs!). The dough is very rubbery, and contracts back on itself when rolled; a bit more challenging than regular pie crust-but cooks up hard and crispy, like a pot pie should be. The dough recipe was enough for the 4 corning dishes with a bit left over. I did not line the dishes with dough. I just filled them with the filling and covered the top with dough. I liked this better. Did the same with the pie. I made these pies up the day of my dinner party, wrapped in plastic wrap and refrigerated until it about an hour before dinner. Cooked them for only 1 hour (could have been less as tops were a little over done). My oven runs cold, so the recommended 1.5 hours would have been too much. These were delicious and a big hit at my dinner party. The only draw back was the time it took to prep. However I had good luck with doing ahead. I think you could even do this the day before and it would be OK. (in fact I took 2 days before I cooked the "left over" pie and was still OK).
This was absolutely yummy! Followed the instructions except that I used fish stock, 1 tsp cognac, heavy cream, a little salt and pepper and lotsa bay's seasoning for lobster bisque like flavour. Mixed with a can of crab meat and pour it over the prawns, cream snapper chunks, scallops, peas and sweetcorn. And of course being the lazy gal I am, I used frozen butter puff pastry. Everyone was raving about it when I served this during a dinner last week! :)) Thanks!
I saw her do the Lobster Pie and I can't wait to try this. Thanks so much for posting.