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2 - 1 1/2-2 lb. live cold water lobsters
1/4 cup unsalted butter
2 large shallots, minced
1 medium fennel bulb, sliced thin
3 tablespoons flour
1 cup prosecco
1 cup lobster stock (see below)
1/2 cup heavy cream
1 cup of peas
Kosher salt and fresh cracked pepper to taste
Biscuit Topping
2 cups unbleached all purpose flour
1 1/2 tablespoons baking powder
1 stick 8 oz. chilled, unsalted butter cut in to small pieces
1 teaspoon salt
1/3 -1/2 cup chilled buttermilk
1 tablespoon heavy cream
For the Lobsters & Stock
Bring 2 1/2 cups water to a boil over a steamer insert large enough to hold both lobsters. Boil for 7 minutes. Set aside and allow to cool. Reserve the steaming liquid. Once cool enough to handle, Shell the lobsters discarding the tomalley (guts) and cut the lobster meat in to 1/2" chunks. Cut the shells up in to large pieces and place directly in to the reserved steaming liquid. Simmer on high until reduced to about 1 cup of lobster stock remains.
For the Pot Pie
Preheat the oven to 420. Grease a 2 1/2+ qt. casserole, pie plate or dish. In a 12"+ pan heat the butter over medium heat. Saute the fennel and shallots until translucent. Add the 3 tablespoons of flour and combine until no dry flour is visible. Continue cooking and stirring for another minute. Add the lobster stock and prosecco. Continue stirring until the mixture thickens. Add the cream and stir to combine. Add the peas, par cooked lobster meat and pour in to the buttered pie plate or casserole.
Biscuit Topping
Mix together the flour, baking powder and salt in a large bowl with a pastry blender or in the bowl of a food processor. Cut in the ice cold butter until only small pebble sized pieces can be seen. Slowly add in the buttermilk until the flour just begins to hold together. Roll out to 1" thick and cut shapes of dough to cover the casserole. Brush the biscuits with 1 tablespoon of cream. Bake in the oven until the biscuit topping is browned and the filling bubbly, about 25 minutes.
Serves 6
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