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Lobster and Scallop Fisherman’s Pie from Epcot International Food and Wine Festival

Written By Scott Joseph On October 29, 2009

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.



Lobster and Scallop Fisherman’s Pie
Ireland Kiosk
Epcot ® International Food & Wine Festival

Serves 8

Lobster Bisque
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups chopped onion
2 cups chopped celery
1 1/2 cups chopped fennel
2 lobster shells, meat removed
1/2 cup tomato purée
2 tablespoons flour
1 tablespoon cognac
4 cups fish or chicken stock
2 cups heavy whipping cream
1/4 teaspoon cayenne pepper
1 teaspoon crushed garlic
1 teaspoon chervil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Mashed Potatoes
4-6 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy whipping cream or milk

Lobster and Scallop Fisherman’s Pie
2 tablespoons butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 1/2 tablespoons flour
2 tablespoons brandy
1 pound bay scallops
1 quart lobster bisque (recipe below)
1 pound lobster meat, cooked and chopped
1/2 teaspoon tarragon
1/8 teaspoon hot pepper sauce
2 cups shredded Irish cheddar cheese

For lobster bisque:
1.    Place butter and olive oil in a large heavy bottomed saucepan over medium heat.  Sauté the onions, celery, and fennel for 6-7 minutes or until they are tender.  Add the lobster shells and tomato purée and continue to cook for 1-2 minutes.  Add the flour and stir until combined and continue to cook for another 1-2 minutes.
2.    Add the cognac and stock and continue cooking for 30 minutes.  While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.
3.    Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes. Add the cayenne pepper, garlic, and chervil and stir to combine.
4.    Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth.  Stop the blender to scrape the sides and blend for another 5 seconds.
5.    Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.
6.    Pour the bisque back into the saucepan over medium heat and bring it back to a boil.  Season to taste with salt and pepper. Set aside.  

For mashed potatoes:
1.    Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15 – 20 minutes or until the potatoes are soft.
2.    Drain the water and whip the potatoes with a hand held mixer on low speed until soft.  
3.    Add butter and heavy whipping cream and mix until combined.  Season to taste with salt and pepper.  Set aside.

For lobster and scallop fisherman’s pie:
1.    Preheat the oven to 350º.
2.    Place butter and olive oil in a large stockpot over medium heat.  Sauté the onions, celery, and carrots for 6-7 minutes or until they are tender.  Add the flour and stir until combined and continue to cook for another 1-2 minutes.  
3.    Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.
4.    Add the scallops and lobster bisque and stir to combine.  Continue to cook for another 8-10 minutes or until the mixture comes to a boil.
5.    Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine.  Season to taste with salt and pepper.
6.    Carefully pour the mixture into a 3 quart baking dish.  Top with the mashed potatoes, covering the entire dish and sprinkle with the Irish cheddar cheese.
7.    Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.

Cook’s Notes:
If you cannot find Irish cheddar cheese, you may substitute your favorite cheddar cheese.

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