Ina Garten's Lobster Pot Pie

This is one of Ina Garten’s most beloved

recipes. It dates all the way back to

1999 when it appeared in Ina’s first cookbook “The Barefoot Contessa Cookbook”

(Clarkson Potter 1999). Since I can’t

think of a better time for luxury foods

like lobster than the holidays, I planned a dinner around it. But whether lobster still counts as a luxury,

I am not altogether sure. The Maine Lobstermen

certainly don’t think so as it brings in only $1.60 or less a pound! (Somehow, by the time it arrives at our

fishmonger in New York, it’s $9.99 a lb.

Still a bargain for sure, with divers scallops at 24.99 a lb and Lump

Crabmeat at 19.99 a lb.). I decided to turn a Saturday night supper into

Lobster Pot Pie and a salad. But first,

I wanted to share what I hope will give you a good laugh.

The comments

and reviews pages on famous chef’s websites are a source of bafflement,

annoyance and laugh-out-loud hysteria to me.

I do not understand those amateur chefs who weigh in on a recipe when

they have completely, and inexplicably in most cases, altered a recipe beyond

all description. I have to admit that this one took the cake: Here, a woman appropriately named ‘annaharm’

(although “Inaharm” might have been even more appropriate) has butchered Ina’s

recipe and made something that doesn’t even resemble the original. Here, in her

own words, is Annaharm’s take on Ina’s Lobster Pot Pie:

“ Ina is my favorite Food Network chef

and her lobster pot pie looked so yummy. Unfortunately, my husband is not a big

lobster fan. So I tweaked the recipe a bit and made chicken pot pie. I used

chicken instead of lobster. I left out the fennel and Pernod. I substituted

chicken broth for the clam juice and used frozen carrots instead of pearl onions.

I also didn't use the parsley because I didn't have any fresh on hand. I used a

Bisquick ready made pie crust. I baked it in a 9X13 casserole dish that I had

coated in butter. It turned out amazing! The entire pan was gone in less than

thirty minutes. I served mine with a side of white rice. It was the best pot

pie I had ever tasted. I will most definitely be adding this to my "go

to" meal list!”

Well at

least she liked it, giving her “Lobster Pie” 5 stars. But honestly….

I confess to

altering something too. I used frozen

puff pastry to top the pie and I didn’t have any crust on the bottom at

all. Still, the filling is pure Ina,

rich and creamy, with a hint of anise flavor.

I made this pie in a 9 inch Emile Henry ceramic pie plate. In the past I’ve put the pie into individual

Apilco casseroles. If you have these, I

would use them: the filling in this pie is a little liquid-y. So ladle the filling into the bowls and cut

the puff pastry into rounds using the top of the Apilco bowls as a guide.

The first

Defrost the

frozen puff pastry 40 minutes before baking.

Saute the

onions and fennel with the butter in a large saute pan on medium heat until the

onions are translucent, 10 to 15 minutes.

3.

Add the flour and cook on low heat

for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt,

and pepper and simmer for 5 more minutes. Add the heavy cream.

Cut the

lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen

onions, and parsley in a bowl (there is no need to defrost the vegetables).

4.

Pour the sauce over the mixture and check the seasonings. Set aside.

Preheat the

oven to 375 degrees F.

Roll out the

puff pastry. If using Apilco bowls, use

their top and cut the puff pastry into 4 equal circles. Fill

the bowls with the lobster mixture, and top with the crust. Crimp the crusts

together and brush with the egg wash. Make 4 or 5 tiny slashes in the top crust

and bake for 1 hour and 15 minutes, until the top is golden brown and the

filling is bubbling hot.