Jonathan Lovekin

Lobster and Fennel Potpie

Prep: 20 mins
Total: 1 hr 30 mins
Serves 6, Makes one 9-by-12-inch potpie


  • 1Preheat 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.
  • 2Remove 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.
  • 3Make 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.


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)

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