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1
Preheat the oven to 350 degrees F.
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2
Fill a large saucepan with lightly salted water and bring it to a boil.
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3
Add the lobster meat, reduce the heat to low, and cook 10 minutes until the meat is opaque.
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4
Drain and set aside to cool.
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5
Place 4 tablespoons butter in a large saucepan and place it over medium heat.
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6
Allow the butter to melt and add the onion, carrots, and tarragon.
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7
Stir to coat, lower the heat, and let cook for 20 to 30 minutes, stirring occasionally.
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8
Add the peas in the last 5 minutes of cooking.
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9
Meanwhile, place the diced potatoes in a small saucepan and cover with water.
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10
Add a little salt and place over high heat.
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11
Bring to a boil, reduce the heat and let simmer until the potatoes are fork tender (about 15 minutes).
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12
Drain the potatoes and add them to the vegetable mix.
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13
Chop the lobster meat and add to the veggie mix as well.
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14
Set aside.
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15
For the bechamel:
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16
Place the milk in a medium saucepan along with the bay leaves and white pepper and scald (which means heat it but don't let it boil!)
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17
Add the lobster base and whisk to incorporate.
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18
Melt the butter over medium heat in a medium saucepan.
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19
Whisk the flour in and cook for 1 minute.
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20
Add the wine and whisk until the mixture thickens.
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21
Slowly add the milk, whisking constantly, until the bechamel is thick and creamy.
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22
Remove bay leaves.
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23
Add the bechamel to the lobster mixture and stir well.
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24
For the crust:
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25
Place the flour in the bowl of a food processor along with the salt.
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26
Add the butter bits and pulse until the mixture resembles coarse crumbs.
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27
Pour into a bowl and add the ice water a little at a time, stirring well with a fork.
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28
Transfer the dough to a well floured surface and knead just until it all comes together (don't work the dough too much or it'll get tough).
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29
Divide the dough in half and flatten each ball into a disk.
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30
Wrap each disk in film and refrigerate for 1/2 hour.
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31
Remove from the refrigerator and roll each disk out on a lightly floured surface until it is about 12 inches in diameter.
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32
Line a 9-inch pie plate with the first disk, ladle the lobster mix into the crust and brush the edges of the dough with the egg wash. Top with the second disk.
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33
Trim the excess dough and crimp decoratively.
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34
Cut vent holes in the dough and brush the top with the egg wash. Bake for 30 to 40 minutes until the crust is a golden brown.
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35
Remove from heat and let cool for 20 minutes before cutting and serving.
