FLOG EXCLUSIVE — Here’s the recipe for the popular Lobster and Scallop Fisherman’s Pie from the Ireland kiosk at Epcot International Food & Wine Festival.

The clear hit of this year’s Epcot International Food & Wine Festival is the Lobster and Scallop Fisherman’s Pie being served at the Ireland kiosk. It stands a chance of overtaking the cheddar cheese soup at Canada as the biggest seller among the kiosk foods. (Last year, Canada sold over 36,000 little containers of the cheesey soup.)

Because the Fisherman’s Pie is new to this year’s lineup, its recipe wasn’t included in the recipe book of festival foods. (You may recall that several years ago recipe cards for favorite food items at the festival were free for the asking. I don’t know who came up with the idea to put them into a book and sell them, but I hope he or she got a raise because from a marketing standpoint it was brilliant.)

But while the recipe is not available in the book, it is available here via the generosity of Epcot’s executive chef Jens Dahlmann following a request by a flog reader.

The recipe is fairly intricate — it isn’t something you’d want to tackle after a day at work. But if you like spending all day in a kitchen — maybe a whole weekend — to create something wonderful, give this a go. Be sure to come back here and leave a comment about how your recipe turned out.

A couple of notes from the chef: Look for lobsters that are about 1-1/2 to 2 pounds to yield the pound of meat for the recipe. “Sweating” the vegetables usually takes 3-5 minutes on medium heat; you want to cook them until they’re transluscent.

And for burning the alcohol for the brandy, Dahlmann and your local fire department don’t recommed flaming the liquid until the fire goes out. “You can get similar results by deglazing (the pan) with the brandy, and then reduce it down until it’s pretty much gone,” he says.

The recipe follows; good luck! And click here to read about other new foods at the festival or here to see a video of Party for the Senses.

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Peri Peri Prawns
Serves  4

Ingredients

24 large shrimp
3 cups white wine
4 table spoons Butter
Vegetable oil
1 zucchini
1 yellow squash
1 large carrot
kosher salt
Peri Peri  or subistute Siricha hot sauce
1  finely diced Shallot
1 cup Basmati Rice

Rice

Place 1 tea spoon of butter in a pot. Add the shallot and sweat. Add the rice and 2 cups of water. Cook rice to the package instructions.

Vegetables

Cut ends off all vegetables and discard. Using a peeler clean the carrot. Either use a mandolin or carefully julienne all of the vegetables. Take a sauté pan and get hot, add 1 table spoon of veg oil. Toss the vegetables in the pan and add one pinch of salt and white pepper. Toss for 1 minute and remove from heat.

Shrimp

Place all the shrimp on a sheet pan or clean cutting board. Sprinkle with salt, white pepper and Peri Prei on both sides (the more Peri Peri you add the hotter it will be) if using Siricha add with the wine.
Use a large sauté pan or 2 smaller ones to cook the shrimp, do not overcrowd. Get your pan hot and add 1 table spoon veg oil. Slide the shrimp into the hot pan and let seer on the first side. Turn the shrimp and seer second side. Add the wine and cook for three minutes. Take off the heat until ready. Add the butter and heat up again. Stir until the butter and wine are emulsified. Take off the heat and serve.

To plate

Take 4 round plates. Use a ramekin to mold the rice and place in the middle of the plates. Lean 6 shrimp up against the rice tower. Pour the pan sauce round the rice to create a mote. Take your vegetables and place on top of the rice and top with potato crisp straws to garnish.

Here’s the recipe for Shellfish Cassoulet that chef John Tan cooked at the Orlando Home Show.

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Here are the recipes that chef John Mooney of Highland Manor cooked at the Orlando Home Show.

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Here’s the Mushroom Risotto that chef Scott Hunnel of Victoria & Albert’s cooked at the Orlando Home Show.

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Here’s the recipe for chef Bruno Vrignon’s Sea Bass with Salmon Mousse, which was demonstrated on the ScottJosephOrlando.com Cooking Stage today.
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Here’s the recipe for the Lemongrass Shrimp Summer Rolls that chef Greg Richie prepared on Fox35 this morning. Richie will be demonstrating how to make the rolls again Saturday on the ScottJosephOrlando.com Cooking Stage at the Orlando Home Show. Tickets are still available, and I’m still offering them half off: $5 with no restrictions (other discounted tickets restrict you to certain hours). Just go to the Home Show Web site and type SJO where it asks for a promotional code.

Keep reading for Richie’s recipe.

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Sunday night’s episode of the cooking show “The Next Food Network Star” featured a bit of marketing genius from sponsor Red Lobster. The contestants were charged with creating a recipe for a wood-fire-grilled entree featuring fish species available from Red Lobster. You may have noticed that the latest reinvention of Orlando-based Red Lobster focuses on wood-fire grilling. The restaurants were retrofitted with wood-fire grills last fall, and their chefs went through special training to cook on them.

The winner of Sunday’s show, which I’m pretty sure airs on the Food Network, was Jeffrey Saad for his recipe of tilapia in spicy broth. The broth, of course, is not done on the grill. As a result of winning the evening’s competition, Saad’s recipe will be featured as “today’s fresh fish” selection in 690 restaurants across North America. Saad and senior executive chef Michael LaDuke were doing satellite interviews with television stations across the country this morning from a Kissimmee Red Lobster. The two also put together the video below that demonstrates how to prepare the dish. Watch that, then click here to see the recipe.