1 1/2 cups chopped yellow onion (1 large onion)
1/2 cup diced carrots
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups Vegetable Stock
1 tablespoon Sambuca
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 pound cooked fresh lobster meat
1 1/2 cups frozen peas
1 1/2 cups frozen small pearl onions
2 T powdered fennel seeds
1/2 cup minced flat-leaf parsley
3 cups Bisquick
Saute the onions, carrots and fennel seed with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Sambuca, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
For the crust, mix the Bisquick according to directions [enough for 3 cups]
Preheat the oven to 375 degrees F.
Fill buttered and floured oven proof glass dishes or ramekins with the lobster mixture, and top with the Bisquick mixture allowing it to drip over the sides.
Bake for 1 hour, until the top is golden brown and the filling is bubbling hot.