Ingredients:

  • 2 cups (250 g) All-Purpose Flour, plus extra for dusting
  • 8 oz (225 g) Unsalted Butter, cubed and ice-cold
  • 1/2 tsp (3 g) Fine Sea Salt
  • 4–6 tbsp (60–90 ml) Ice Water
  • 1 Large Egg, for the egg wash
  • 1 tbsp (15 ml) Whole Milk or Cream, for the egg wash
  • 4 tbsp (55 g) Unsalted Butter, for the filling
  • 2 medium (100 g) Shallots, finely diced
  • 1 stalk (50 g) Celery, finely diced
  • 1 medium (75 g) Carrots, finely diced
  • 1/4 cup (30 g) All-Purpose Flour, for the roux
  • 1/4 cup (60 ml) Dry Sherry or White Wine
  • 2 cups (475 ml) Fish Stock (low sodium)
  • 1 cup (240 ml) Whole Milk or Half-and-Half
  • 1 lb (450 g) Cooked Lobster Meat, chopped (tails and claws)
  • 1 tbsp (5 g) Fresh Tarragon, chopped
  • 1 tbsp (5 g) Fresh Chives, minced
  • 1/2 cup (75 g) Frozen Peas (Optional)
  • 1 tsp (5 ml) Lemon Juice, freshly squeezed
  • Salt and Black Pepper, To taste

Instructions:

  1. Prepare the Pastry Dough: In a large bowl or food processor, combine flour and salt. Cut the cold, cubed butter into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs (size of small peas). Gradually add ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for at least 30 minutes.
  2. Sauté Aromatics and Make Roux: Melt 4 tbsp of butter in a large saucepan over medium heat. Add the shallots, carrots, and celery. Sauté gently for 6–8 minutes until soft. Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to cook out the raw flour taste.
  3. Deglaze and Simmer Velouté: Pour in the sherry or wine and scrape up any browned bits from the bottom of the pan; let it reduce slightly (about 1 minute). Gradually whisk in the fish stock until smooth and lump-free, then bring to a simmer. Stir in the milk/half-and-half. Reduce heat to low and simmer gently for 5–7 minutes, stirring occasionally, until the sauce has thickened nicely and coats the back of a spoon.
  4. Finish and Cool the Filling: Remove the pan from the heat. Gently fold in the cooked lobster meat, frozen peas (if using), fresh tarragon, chives, and lemon juice. Taste and adjust seasoning generously with salt and pepper. Pour the filling into the prepared 9-inch deep-dish pie plate and allow it to cool slightly (about 15 minutes).
  5. Assemble the Pie: Preheat the oven to 400°F (200°C). Roll the chilled dough into a circle slightly larger than your pie dish. Drape the pastry over the pie dish, crimping the edges to seal. Cut 3–4 vents into the centre of the pastry to allow steam to escape.
  6. Bake and Rest: Whisk the egg and milk/cream together to create an egg wash, and brush the top of the pastry liberally. Place the pie on a baking tray and bake for 35–40 minutes, or until the crust is deep golden brown and the filling is bubbling hot. Remove from the oven and let the pot pie rest for 10–15 minutes before serving.