Recipes Lobster and Scallop Fisherman’s Pie Ireland

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3 ounces butter
¼ cup olive oil
2 cups diced onion
2 cups diced celery
2 cups diced carrot
¼ cup flour
¼ cup brandy
2 ½ pounds of bay scallops
2 quarts of lobster bisque
2 ½ pounds of lobster meat, chopped
1 teaspoon tarragon
6 dashes of Tabasco sauce
To taste salt
To taste pepper

Method of Preparation:
1. In a large stock pot, sweat vegetables in oil and butter.
2. Add flour and mix well.
3. Add brandy and cook off alcohol.
4. Add bay scallops and lobster bisque
5. Bring to a boil.
6. Add lobster, tarragon and Tabasco sauce.
7. Salt and pepper to taste.
8. Portion the mixture into crème brulee container using a two ounce ladle.

Ingredients for Mashed Potatoes:
6 to 8 potatoes, peeled
½ cup butter
1 cup heavy cream or milk
To taste salt
To taste pepper

Method of Preparation:
1. In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft.
2. Drain the water and place the potatoes in a large bowl. Using a hand mixer, mash the potatoes first.
3. Add butter and heavy cream. This will make for a smoother mashed potatoes.
4. Season with salt and pepper.

Ingredients for Lobster Bisque:
1 pound raw lobster tail
1/3 cup butter
1 medium onion, chopped
2 shallots, finely chopped
¼ clove of garlic, crushed
4 cups fish stock
4 whole black peppercorns
2 ½ cups water
1/3 cup flour
1 ¾ cup tomato puree
2 tablespoons cognac
1 pinch nutmeg
1 teaspoon chervil
1 teaspoon tarragon

Method of Preparation:
1. Melt half of the butter in a large pan, add the onion and cook until translucent. Add the garlic and shallots and cook for a few minutes.
2. Add the lobster, fish stock, peppercorns and water. Bring to a boil, reduce the heat and simmer for 20 minutes.
3. Remove the lobster from the stock, cool and take the meat from the shells and set aside.
4. Crush the shells and return to the pan.
5. Continue simmering for 40 minutes. Strain the stock through a sieve lined with cheesecloth.
6. In a blender, blend the lobster flesh with a little of the strained stock until smooth.
7. Mix the four and remaining butter to make a paste.
8. Add the pureed lobster mixture, tomato puree, cognac, cream and nutmeg. Salt and pepper to taste.
9. Blend well.
10. Add the tarragon and chervil and the remaining stock and cook, stirring continuously over high heat until the soup thickens.
11. Reduce and simmer gently for 5 minutes.