Ina Garten Lobster Potpie

Directions

• Cook the sauce base: Sauté 1 1/2 cups chopped onion and 3/4 cup chopped fennel with 1/4 pound butter on medium heat until the onions turn translucent, 10 to 15 minutes. Then stir in 1/2 cup flour and cook on low for 3 minutes.
• Finish the sauce: Slowly add 2 1/2 cups fish stock, 1 tablespoon Pernod, 1 1/2 teaspoons salt and 3/4 teaspoon pepper, then simmer for 5 minutes. Stir in 3 tablespoons heavy cream once it thickens.
• Mix the filling: Cut 3/4 pound cooked lobster into medium cubes and put them in a bowl. Add 1 1/2 cups frozen peas, 1 1/2 cups frozen small onions and 1/2 cup parsley, then pour the sauce over everything and check the seasoning, since the vegetables need no defrosting.
• Make the dough: Pulse 3 cups flour, 1 1/2 teaspoons salt and 1 teaspoon baking powder in a food processor, then add 8 tablespoons diced cold lard and 8 tablespoons diced cold butter. Pulse 10 times until the fat is pea-sized. Then add 1/2 to 2/3 cup ice water with the motor running, just until the dough comes together.
• Rest the dough: Knead the dough quickly into a ball on a floured surface and wrap it in plastic. Refrigerate it for 30 minutes so the fat stays cold.
• Heat the oven: Preheat the oven to 375 degrees while the dough rests. That way it is ready the moment the pie is assembled.
• Assemble the pie: Divide the dough in half and roll each piece to fit a 9 or 9 1/2-inch round, 2-inch-high baking dish. Fit one crust in the dish, add the lobster filling, then top with the second crust and crimp the edges together.
• Bake until golden: Brush the top with 1 beaten egg mixed with 1 tablespoon water or cream, then cut 4 or 5 slashes in the crust. Bake for 1 hour 15 minutes, until the top is golden brown and the filling bubbles hot.