Lobster and Scallop Fisherman's Pie, A Labor of Love

In case anyone forgot, this is my Birthday year!  I turned 50 in April and I intend to celebrate ALL YEAR! 

It started with our trip to the Florida Keys at the end of April, FOOD, SCUBA SUNSETS and BUTTERFLIES, with my wonderful husband.  It was the BEST week!

 The weekend after we got back all my Rolling Pin friends had a FANTASTIC surprise party for me at Vicky's house, boy was I so surprised to see everyone, thanks guys! The food was awesome and I had one too many glasses White Sangria.  I am making these again, hopefully I won't drink too many and can do a post!

The next weekend, Brett graduated from FSU Law School and the night before we had a family birthday celebration at Macaroni Grill.
Then I had the most thoughtful dinner EVER at our friends Janet and Carl's house. Janet went to so much trouble to prepare all my favorites, seafood, red velvet cake and chocolate dipped strawberries.  There were even boxes of Good N Plentys.   The dinner she choose was incredible Lobster and Scallop Fisherman's Pie.  I had to have the recipe.  She said they had it at The Food and Wine Festival at Epcot and she found the recipes on

Scott Joseph's Orlando Restaurant Guide.  I went to his Flog (according to Scott, a flog is a food blog with news and reviews of restaurants. ) and found this incredible dish, he said it is compliments of Epcot's executive chef Jens Dahlmann.

The other day, since no one was celebrating my birthday, I decided to create my own and I wanted Fisherman's Pie!  Oh Janet, you did not warn me how much work went into this dish, as Scott Johnson says "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."  It doesn't take all weekend, but it does take a labor of love!

  I must admit, I did take a short cut (as did Janet she confessed), I did not make the lobster bisque from scratch, I used Better Than Bouillon Lobster Base.

I began by cutting the shell off a lobster tail, I chunked up the meat and set it aside.  I put some chopped potatoes on to boil for the mashed potatoes. I prepared the bisque.  I used the recipe on the jar, with a few modifications. I used whipping cream not half and half and I decreased the alcohol.  I usually use sherry, but since the chef at Epcot used Cognac in his bisque, I made the substitution. 

I sauteed chopped onions, celery and carrots in butter for about 8 minutes until soft.  I stirred in some flour and cooked for about 2 minutes. I stirred in some brandy and simmered for about 2 minutes.  I added a pound of thawed bay scallops and the prepared lobster bisque.  I brought it all to a slow boil, I reduced the heat and simmered for 10 minutes or so while I drained and whipped the potatoes.  I added the chopped lobster meat, some chopped tarragon and a little hot sauce to the bisque and scallops.  I seasoned with a little salt and pepper. 

I decided to divide the dish into individual dishes instead of one large pan.   I topped the bisque mixture with my mashed potatoes and sprinked it all with lots of shredded Irish Cheddar Cheese.  I baked them for 20 minutes in a 350 degree oven. 

I do caution you, this dish is REALLY rich, these dishes were TOO big for one serving.

Boy oh Boy was this yummy.  Janet, thank you for the AWESOME birthday dinner, sorry it was so much work, it is truly a labor of love.  Am I worth it????

Lobster and Scallop Fisherman’s Pie
(print recipe)

Lobster Bisque
1 cup  milk
1 cup whipping cream
3 tablespoons  flour
1 cup  water
1/2 cup  cognac
1 tablespoon  Better Than Bullion lobster base
2 tablespoons  tomato paste
1/4 teaspoon  paprika
    
Mashed Potatoes
4-6 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy whipping cream or milk

Lobster and Scallop

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 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.    Combine ingredients and bring to a boil while stirring
2.    Reduce heat and simmer 5 minutes

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.