Ingredients
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1 1/2 cups chopped yellow onions (1 large onion)
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1 cup chopped fennel (we omitted using, personal preference)
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1/2 cup all-purpose flour
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4 cups fish stock or 4 cups clam juice
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1 tablespoon Pernod (we omitted using, personal preference)
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1/2 lb large shrimp, peeled and deveined
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1 tablespoon kosher salt
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1 1/2 teaspoons fresh ground black pepper
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3 tablespoons heavy cream
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3/4 lb cooked fresh lobster meat
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1 1/2 cups frozen peas (not "baby" peas)
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1 1/2 cups frozen small whole onions
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1/2 cup minced flat leaf parsley
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1 1/2 cups all-purpose flour
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1 teaspoon kosher salt
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1/2 teaspoon baking powder
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1/4 lb cold unsalted butter, diced
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1/4 lb unsalted butter
Instructions
- FOR THE SEAFOOD:
- Melt the butter in a large saute pan over medium heat.
- Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
- Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan.
- Add the shrimp and scallops and cook for 2 minutes, just until firm.
- Remove the seafood to a large bowl with a slotted spoon.
- Pour 3 cups of stock into a measuring cup and discard the rest.
- When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
- Stir in the heavy cream.
- Cut the lobster meat into medium-sized cubes.
- Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
- Pour the sauce over the mixture and taste for seasoning.
- Pour into a 9 x 13 x 2 baking dish and refrigerate.
- FOR THE PASTRY:
- Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
- Add the butter and pulse 10 times, until the butter is the size of peas.
- With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out on a floured surface and knead quickly into a ball.
- Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375º F.
- Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
- Use the egg wash to paint the oitside rim of the dish.
- Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
- Make 4 or 5 slashes in it to allow the steam to escape.
- Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.