FOOD + ENTERTAINING
LOBSTER POT PIE
Serves 4
4 ramekins ( 10-ounce )
2 1¼ pound or 1½ pound lobsters , or 1 pound lobster meat
2 fennel bulbs 1 cup peas 3 cups cream 1 tablespoon tomato puree 1 bay leaf 1 teaspoon dried thyme ½ cup wine 1 pinch saffron
1 pound pie dough , homemade or store-bought
1 egg , mixed with 2 tablespoons of water
Salt and pepper
Cook lobster :
Bring about 3 inches of water to a boil in a large pot . Season heavily with salt and add the lobster . Cover and return to a boil , cook 10 minutes , and then transfer lobster to a large bowl of ice water . Cool completely . Remove the meat from the shell , cut in large dice , and reserve shells .
Make the sauce :
Cut the fronds off of the fennel bulb , cut into large chunks , and place in a medium saucepan along with lobster shells , tomato paste , bay leaf , thyme , saffron , white wine , and cream . Bring to a simmer and cook until reduced by half ; strain and reserve . Taste and season with salt and pepper ( if you don ’ t have lobster shells , substitute shrimp shells or omit ).
While the sauce cooks , cut the fennel bulb into ½-inch dice and sauté briefly in olive oil until tender . Transfer to a plate to cool .
Assemble the pot pies :
Divide lobster meat among ramekins along with cooled fennel and peas . Top with sauce and cool . Roll out the pie dough to about ⅛-inch thick . Cut a circle approximately ½-inch larger than the ramekin . Place the dough circle on top of the ramekin and crimp with your fingers to make a decorative edge . Repeat for the rest of the ramekins . Whisk egg with 2 tablespoons of water and brush the tops to glaze .
Tip : Recipe can be done to this point up to a day ahead .
Bake at 350 degrees , 25 – 35 minutes , until top is golden .
SPRING 2021 85