Seafood Pot Pie

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   FOR THE SEAFOOD:

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   Melt the butter in a large saute pan over medium heat.

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   Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.

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   Add the flour and cook over low heat for 3 more minutes, stirring occasionally.

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   Meanwhile, bring the stock to a simmer in a large saucepan.

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   Add the shrimp and scallops and cook for 2 minutes, just until firm.

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   Remove the seafood to a large bowl with a slotted spoon.

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   Pour 3 cups of stock into a measuring cup and discard the rest.

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   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.

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    Stir in the heavy cream.

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    Cut the lobster meat into medium-sized cubes.

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    Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.

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    Pour the sauce over the mixture and taste for seasoning.

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    Pour into a 9 x 13 x 2 baking dish and refrigerate.

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    FOR THE PASTRY:

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    Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.

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    Add the butter and pulse 10 times, until the butter is the size of peas.

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    With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.

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    Dump the dough out on a floured surface and knead quickly into a ball.

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    Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

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    Meanwhile, preheat the oven to 375u00b0 F.

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    Roll the dough out to fit the baking dish with about a 3/4 inch overlap.

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    Use the egg wash to paint the oitside rim of the dish.

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    Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.

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    Make 4 or 5 slashes in it to allow the steam to escape.

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    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.

No additional tips available.