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Lobster Pot Pie

Chef Brooke Williamson & Nick Roberts
Lobster Pot Pie


1 large yellow onion,
diced 1 fennel bulb, diced
1⁄4 pound unsalted butter
1⁄2 cup all-purpose flour
2 1⁄2 cups clam juice
1 tablespoon Pernod
1 1⁄2 teaspoons kosher slat
3 tablespoons heavy cream
1 pound cooked fresh lobster meat, diced
1 1⁄2 cups frozen peas
1 1⁄2 cups roasted pearl onions
1⁄2 cup minced flat-leaf parsleyPastry:
3 cups all-purpose flour
1 1⁄2 teaspoons salt
1 teaspoon baking powder
8 tablespoons cold vegetable shortening
8 tablespoons cold unsalted butter, diced
1⁄2 to 2/3 cup ice water
1 egg, beaten with 1 tablespoon water, for egg wash


Sautee the onions and fennel with butter in large sauté pan on medium heat until the onions are translucent, 10-15 minutes.

Add the flour and cook on low heat for 3 more minutes, stirring occasionally.
Slowly add clam juice, Pernod and salt and simmer for 5 minutes.
Add the heavy cream.
Place the lobster meat, frozen peas, roasted pearl onions, and parsley in a bowl.

Pour the cream mixture over the lobster mixture and check seasonings.
Set aside.
For the crust, mix the flour, salt and baking powder in a food processor fitted with a metal blade.

Add the shortening and butter and pulse until the fat is the size of peas.
With the food processor on, add the ice water and process only enough to moisten the dough and have it come together.

Dump the dough on a floured surface and knead into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

Preheat the oven to 375 degrees F. Divide the dough into 5 equal portions and roll out each portion to approximately 1⁄4 inch thick.

Fill 5 small ramekins with equal amounts of the lobster mixture, and top with the crust. Crimp the crusts to the sides of the ramekins and brush with egg wash. Make 3 or 4 slashes in the top of the crush.

Bake for 20-25 minutes, until top is golden brown and the filling is bubbling hot.

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