Lobster Pot Pie

Preparation time : Under 35mn.

Cooking Time : Under 2 hour.

Serves : 6 people

Ingredients

• 3 cups seafood or chicken stock
• 4 lobster tails (or 16 oz. of cooked lobster meat)
• Kosher salt
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 fennel bulb (fronds separated), chopped
• 6 cloves garlic, grated or chopped
• 1 lemon
• ⅓ cup all-purpose flour
• ½ cup dry white wine
• ¼ cup heavy cream
• ½ cup frozen peas
• ½ cup frozen pearl onions
• 1 cup fresh herbs (recommended: a mix of chives, parsley, or marjoram), chopped
• 1 sheet frozen puff pastry, thawed
• 1 egg

Preparation

1.Cook the Lobster:

• Bring 3 cups of seafood or chicken stock to a Signature Round French Oven heat.
• Season with Kosher salt.
• Add lobster tails, cover, and simmer for 8–9 minutes until cooked through.
• Remove lobster tails and plunge into cold water to stop cooking.
• Reserve the seafood stock.
• Remove lobster meat from shells, chop roughly, and set aside.
• Preheat oven to 375°F (190°C).
• Make the Filling:
• In a 3.5 qt. braiser, heat 2 tbsp of olive oil over medium heat.
• Add chopped onion and fennel bulb, season with Kosher salt, and sauté for 12–14 minutes until soft and starting to brown.
• Add garlic and lemon zest. Stir for 1 minute until fragrant.
• Add flour, cook 1–2 minutes until lightly toasted.
• Add white wine, scrape any browned bits, and cook for 1–2 minutes until thickened to a paste-like consistency.

2.Preheat oven to 375°F (190°C).

3.Make the Filling:

• In a 3.5 qt. braiser, heat 2 tbsp of olive oil over medium heat.
• Add chopped onion and fennel bulb, season with Kosher salt, and sauté for 12–14 minutes until soft and starting to brown.
• Add garlic and lemon zest. Stir for 1 minute until fragrant.
• Add flour, cook 1–2 minutes until lightly toasted.
• Add white wine, scrape any browned bits, and cook for 1–2 minutes until thickened to a paste-like consistency.

4.Finish the Sauce:

• Stir in the reserved seafood stock and lemon juice.
• Bring to a simmer and cook for 3–5 minutes until thickened and smooth.
• Remove from heat and stir in:

1. ¼ cup heavy cream
2. ½ cup frozen peas
3. ½ cup frozen pearl onions
4. 1 cup chopped fresh herbs
5. Cooked lobster meat

5.Prepare the Pastry:

• Roll out thawed puff pastry using the braiser lid as a size guide.
• Cover the filling with pastry, pressing it into the edges. Trim excess.
• (Optional: cut pastry into a lattice shape and layer on top.)

6.Egg Wash & Bake:

• Mix 1 egg with 1 tbsp of water.
• Brush over the pastry and sprinkle with Kosher salt.
• Bake for 40–45 minutes until the pastry is golden brown and puffed, and the filling is bubbling around the edges.