Barefoot Contessa | Lobster Pot Pie | Recipes

Ingredients

• 1 1/2 cups chopped yellow onion (1 large onion)
• 3/4 cup chopped fennel (1 fennel bulb)
• 1/4 pound unsalted butter
• 1/2 cup all-purpose flour
• 2 1/2 cups fish stock or clam juice
• 1 tablespoon Pernod
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 3/4 pound cooked fresh lobster meat
• 1 1/2 cups frozen peas (not “baby” peas)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced flat-leaf parsley
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 8 tablespoons cold fresh lard, diced (1/4 pound)
• 8 tablespoons cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash