Lobster and Scallop Fisherman's Pie: (Serves 8)
Ingredients:
Lobster Bisque:
2 tbsp butter
2 tbsp 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 c. tomato puree
2 tbsp flour
1 tbsp cognac
4 cups chicken or fish stock
2 cups heavy whipping cream
1/4 tsp cayenne pepper
1 tsp crushed garlic
1 tsp chervil
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
Mashed potatoes:
4-6 large potatoes, peeled and cubed
4 tbsp butter
1/2 cup heavy whipping cream or milk
Lbster and Scallop fisherman's pie:
2 tbsp butter
1 tbsp olive oil
1 c. diced onion
1 c. diced celery
1 c. diced carrot
3.5 tbsp flour
2 tbsp brandy
1 lb bay scallops
1 quart lobster bisque (see above)
1 lb. lobster meat, cooked and chopped
1/2 tsp tarragon
1/8 tsp hot pepper sauce
2 cups shredded Irish cheese
For bisque:
1. Place butter and olive oil in a large heavy bottomed saucepan over medium heat. Saute the onion, celery, and fennel for 6-7 minutes or until they are tender. Add the lobster shells and tomato puree and continue to cook for 1-2 minutes. Add the flour and stir until combined and continue to cook 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 saucepan 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 the 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 shel 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 the mashed potatoes:
1. Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15 to 20 minutes or until 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 350.
2. Place butter and olive oil in a large stockpot over medium heat. Saute 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 1 to 2 minutes to cook off the alcohol.
4. Add the scallops and lobster bisque and stir to combine. Continue to cook for another 8 to 10 minutes or until the mixture comes to a boil.
5. Add the cooked lobster, tarragon, and hot pepper sauce. 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 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 Note: If you cannot find Irish cheddar cheese, substitute your favorite cheddar cheese.
