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Gallery Lobster and Fennel Potpie Credit: Jonathan Lovekin Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 6 Yield: Makes one 9-by-12-inch potpie
Ingredients For the Filling 4 tablespoons unsalted butter 1/2 medium onion, chopped 1 fennel bulb (8 ounces), halved, cored, and very thinly sliced, preferably on a mandoline 1/4 cup all-purpose flour 2 cups fish stock 1/2 cup water 1 pound cooked lobster meat (from 2 lobsters), cut into 1-inch pieces 3/4 cup fresh shelled or frozen English peas 3 tablespoons heavy cream 1 tablespoon fresh tarragon Coarse salt and freshly ground pepper For the Topping 4 tablespoons unsalted butter 6 slices Pullman bread (1/2 inch thick)
Gallery Lobster and Fennel Potpie Credit: Jonathan Lovekin
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 6 Yield: Makes one 9-by-12-inch potpie
Gallery
Lobster and Fennel Potpie Credit: Jonathan Lovekin
Lobster and Fennel Potpie
Credit: Jonathan Lovekin
Lobster and Fennel Potpie
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 6 Yield: Makes one 9-by-12-inch potpie
Recipe Summary
prep: 20 mins total: 1 hr 30 mins
Servings: 6 Yield: Makes one 9-by-12-inch potpie
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Servings: 6
Yield: Makes one 9-by-12-inch potpie
6
Makes one 9-by-12-inch potpie
Ingredients
Ingredients
4 tablespoons unsalted butter 1/2 medium onion, chopped 1 fennel bulb (8 ounces), halved, cored, and very thinly sliced, preferably on a mandoline 1/4 cup all-purpose flour 2 cups fish stock 1/2 cup water 1 pound cooked lobster meat (from 2 lobsters), cut into 1-inch pieces 3/4 cup fresh shelled or frozen English peas 3 tablespoons heavy cream 1 tablespoon fresh tarragon Coarse salt and freshly ground pepper
4 tablespoons unsalted butter 6 slices Pullman bread (1/2 inch thick)
Directions
Preheat oven to 375 degrees. Make the filling: Melt butter in a large pot over medium heat. Cook onion until translucent, about 7 minutes. Add fennel, and cook until softened, about 7 minutes. Stir in flour. Add stock and water. Bring to a simmer.
Remove from heat, and stir in lobster, peas, cream, and tarragon. Season with salt and pepper if needed. Let cool. Transfer mixture to a 9-by-12-inch (8-cup) gratin dish.
Make the topping: Melt butter, and brush over bread slices. Tear each slice in half, and arrange over top of filling to cover the surface, overlapping as you work. Bake until bread is golden brown and filling is bubbling, about 30 minutes.
Reviews
Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 4
Reviews
Add Rating & Review 19 Ratings 5 star values: 3 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 4
Add Rating & Review
19 Ratings 5 star values: 3 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 4
19 Ratings 5 star values: 3 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 4
19 Ratings 5 star values: 3 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 4
5 star values: 3 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 4
All Reviews for Lobster and Fennel Potpie
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lobster and Fennel Potpie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
