Lobster Pot Pie

Filling:
1 onion, chopped
1 fennel bulb, chopped
1/2 cup butter
1/2 cup flour
1 1/2 cups clam juice
1 cup vegetable or fish stock
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cream
1 pound cooked lobster or langostino, bite sized pieces
1 1/2 cups frozen peas
1/2 cup parsley, chopped

Sauté onions and fennel bulb until tender, add the flour and cook for a few minutes. Drizzle in clam juice, vegetable or fish stock, salt, pepper and cook on low for 4-5 minutes, then
add the cream. Remove from heat. Combine with lobster/langosino pieces, frozen peas and parsley. Set aside.

Crust:
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 stick cold crisco shortening
1 stick cold butter
1/2 cup ice water
1 teaspoon vinegar
1 egg, beaten with a splash of heavy cream for egg wash
Cut butter and shortening into the dry ingredients. Work quickly to keep ingredients cold, then mix in the cold water and vinegar. Work it just enough to keep it together and into a ball. Wrap in plastic and place in the the fridge for 1/2 hour to rest.

These are a fun made in ramekins. spoon some cream/lobster mixture to fill the ramekin and then place a crust round on top. Make 4 small vent slits on the center of the crust. Brush with egg wash and bake at 375° until golden brown.