{"id":34817,"date":"2014-10-01T09:03:16","date_gmt":"2014-10-01T13:03:16","guid":{"rendered":"http:\/\/www.themouseforless.com\/blog_world\/?p=34817"},"modified":"2020-04-13T16:34:38","modified_gmt":"2020-04-13T20:34:38","slug":"delicious-disney-dishes-lobster-scallop-fishermans-pie-epcot-food-wine-festival","status":"publish","type":"post","link":"https:\/\/www.themouseforless.com\/blog_world\/delicious-disney-dishes-lobster-scallop-fishermans-pie-epcot-food-wine-festival\/","title":{"rendered":"Delicious Disney Dishes: Lobster and Scallop Fisherman’s Pie from the Epcot Food and Wine Festival"},"content":{"rendered":"

\"Disney<\/p>\n

 <\/p>\n

Hands down, one of my favorite dishes at the Epcot International Food and Wine Festival<\/a> is the Lobster and Scallop Fisherman’s Pie, which can be found at the Ireland Marketplace Booth. Once you get past the point where it will scald your tongue (that stuff is HOT!) and you get to taste your first bite, it is like heaven in a dish. The flavors are just right and it’s the perfect dish to make now that the weather is getting cooler. This is the perfect comfort food!<\/p>\n

So today, I offer the recipe for making the Lobster and Scallop Fisherman’s Pie!<\/p>\n

 <\/p>\n

Lobster and Scallop Fisherman\u2019s Pie<\/strong>
\nIreland Marketplace Booth – Epcot International Food & Wine Festival<\/p>\n

Lobster Bisque
\n2 tablespoons butter
\n2 tablespoons olive oil
\n1 1\/2 cups chopped onion
\n2 cups chopped celery
\n1 1\/2 cups chopped fennel
\n2 lobster shells, meat removed
\n1\/2 cup tomato pur\u00e9e
\n2 tablespoons flour
\n1 tablespoon cognac
\n4 cups fish or chicken stock
\n2 cups heavy whipping cream
\n1\/4 teaspoon cayenne pepper
\n1 teaspoon crushed garlic
\n1 teaspoon chervil
\n1\/2 teaspoon coarse salt
\n1\/4 teaspoon freshly ground black pepper<\/p>\n

Mashed Potatoes
\n4-6 large potatoes, peeled and cubed
\n4 tablespoons butter
\n1\/2 cup heavy whipping cream or milk<\/p>\n

Lobster and Scallop Fisherman\u2019s Pie
\n2 tablespoons butter
\n1 tablespoon olive oil
\n1 cup diced onion
\n1 cup diced celery
\n1 cup diced carrot
\n3 1\/2 tablespoons flour
\n2 tablespoons brandy
\n1 pound bay scallops
\n1 quart lobster bisque (recipe below)
\n1 pound lobster meat, cooked and chopped
\n1\/2 teaspoon tarragon
\n1\/8 teaspoon hot pepper sauce
\n2 cups shredded Irish cheddar cheese<\/p>\n

For lobster bisque:
\n1.\u00a0\u00a0 Place butter and olive oil in a large saucepan over medium heat.<\/p>\n

2. Saut\u00e9 the onions, celery, and fennel for 6-7 minutes or until they are tender.<\/p>\n

3. Add the lobster shells and tomato pur\u00e9e and continue to cook for 1-2 minutes.<\/p>\n

4. Add the flour and stir until combined and continue to cook for another 1-2 minutes.<\/p>\n

5.\u00a0\u00a0 Add the cognac and stock and continue cooking for 30 minutes.\u00a0 While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.<\/p>\n

6.\u00a0 Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes.<\/p>\n

7. Add the cayenne pepper, garlic, and chervil and stir to combine.<\/p>\n

8.\u00a0\u00a0Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth.\u00a0 Stop the blender to scrape the sides and blend for another 5 seconds.<\/p>\n

9.\u00a0\u00a0Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.<\/p>\n

10.\u00a0\u00a0Pour the bisque back into the saucepan over medium heat and bring it back to a boil.<\/p>\n

11. Season to taste with salt and pepper. Set aside.<\/p>\n

For mashed potatoes:
\n1.\u00a0 Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15 \u2013 20 minutes or until the potatoes are soft.<\/p>\n

2.\u00a0\u00a0Drain the water and whip the potatoes with a hand held mixer on low speed until soft.<\/p>\n

3.\u00a0\u00a0Add butter and heavy whipping cream and mix until combined.<\/p>\n

4. Season to taste with salt and pepper.\u00a0 Set aside.<\/p>\n

For lobster and scallop fisherman\u2019s pie:
\n1.\u00a0\u00a0 Preheat the oven to 350 degrees.<\/p>\n

2.\u00a0\u00a0 Place butter and olive oil in a large stockpot over medium heat.<\/p>\n

3. Saut\u00e9 the onions, celery, and carrots for 6-7 minutes or until they are tender.<\/p>\n

4. Add the flour and stir until combined and continue to cook for another 1-2 minutes.<\/p>\n

5.\u00a0\u00a0Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.<\/p>\n

6.\u00a0\u00a0Add the scallops and lobster bisque and stir to combine.\u00a0 Continue to cook for another 8-10 minutes or until the mixture comes to a boil.<\/p>\n

7.\u00a0\u00a0Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine.\u00a0 Season to taste with salt and pepper.<\/p>\n

8.\u00a0\u00a0Carefully pour the mixture into a 3 quart baking dish.\u00a0 Top with the mashed potatoes, covering the entire dish and sprinkle with cheddar cheese.<\/p>\n

9. Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.<\/p>\n

Happy Cooking!<\/p>\n

<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Lobster and Scallop Fisherman\u2019s Pie at Ireland Marketplace Booth - Epcot International Food & Wine Festival<\/h2>\n
<\/div>\n
Hands down, one of my favorite dishes at the Epcot International Food and Wine Festival is the Lobster and Scallop Fisherman's Pie, which can be found at the Ireland Marketplace Booth. Once you get past the point where it will scald your tongue (that stuff is HOT!) and you get to taste your first bite, it is like heaven in a dish. The flavors are just right and it's the perfect dish to make now that the weather is getting cooler. This is the perfect comfort food!\n\nSo today, I offer the recipe for making the Lobster and Scallop Fisherman's Pie!<\/div>\n
<\/div>\n\n
<\/div>\n\n\n\n\n\n\n

Ingredients<\/h3>
  • Lobster Bisque<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span><\/li>
  • 2<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 1 1\/2<\/span> cups<\/span> chopped onion<\/span><\/li>
  • 2<\/span> cups<\/span> chopped celery<\/span><\/li>
  • 1 1\/2<\/span> cups<\/span> chopped fennel<\/span><\/li>
  • 2<\/span> lobster shells<\/span> meat removed<\/span><\/li>
  • 1\/2<\/span> cup<\/span> tomato pur\u00e9e<\/span><\/li>
  • 2<\/span> tablespoons<\/span> flour<\/span><\/li>
  • 1<\/span> tablespoon<\/span> cognac<\/span><\/li>
  • 4<\/span> cups<\/span> fish or chicken stock<\/span><\/li>
  • 2<\/span> cups<\/span> heavy whipping cream<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> cayenne pepper<\/span><\/li>
  • 1<\/span> teaspoon<\/span> crushed garlic<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chervil<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> coarse salt<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li>
  • Mashed Potatoes<\/span><\/li>
  • 4-6<\/span> large potatoes<\/span> peeled and cubed<\/span><\/li>
  • 4<\/span> tablespoons<\/span> butter<\/span><\/li>
  • 1\/2<\/span> cup<\/span> heavy whipping cream or milk<\/span><\/li>
  • Lobster and Scallop Fisherman\u2019s Pie<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span><\/li>
  • 1<\/span> tablespoon<\/span> olive oil<\/span><\/li>
  • 1<\/span> cup<\/span> diced onion<\/span><\/li>
  • 1<\/span> cup<\/span> diced celery<\/span><\/li>
  • 1<\/span> cup<\/span> diced carrot<\/span><\/li>
  • 3 1\/2<\/span> tablespoons<\/span> flour<\/span><\/li>
  • 2<\/span> tablespoons<\/span> brandy<\/span><\/li>
  • 1<\/span> pound<\/span> bay scallops<\/span><\/li>
  • 1<\/span> quart<\/span> lobster bisque<\/span> recipe below<\/span><\/li>
  • 1<\/span> pound<\/span> lobster meat<\/span> cooked and chopped<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> tarragon<\/span><\/li>
  • 1\/8<\/span> teaspoon<\/span> hot pepper sauce<\/span><\/li>
  • 2<\/span> cups<\/span> shredded Irish cheddar cheese<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • For lobster bisque:<\/div><\/li>
    • Place butter and olive oil in a large saucepan over medium heat.<\/div><\/li>
    • Saut\u00e9 the onions, celery, and fennel for 6-7 minutes or until they are tender.<\/div><\/li>
    • Add the lobster shells and tomato pur\u00e9e and continue to cook for 1-2 minutes.<\/div><\/li>
    • Add the flour and stir until combined and continue to cook for another 1-2 minutes.<\/div><\/li>
    • Add the cognac and stock and continue cooking for 30 minutes.\u00a0 While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.<\/div><\/li>
    • Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes.<\/div><\/li>
    • Add the cayenne pepper, garlic, and chervil and stir to combine.<\/div><\/li>
    • Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth.\u00a0 Stop the blender to scrape the sides and blend for another 5 seconds.<\/div><\/li>
    • Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.<\/div><\/li>
    • Pour the bisque back into the saucepan over medium heat and bring it back to a boil.<\/div><\/li>
    • Season to taste with salt and pepper. Set aside.<\/div><\/li>
    • For mashed potatoes:<\/div><\/li>
    • Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15 \u2013 20 minutes or until the potatoes are soft.<\/div><\/li>
    • Drain the water and whip the potatoes with a hand held mixer on low speed until soft.<\/div><\/li>
    • Add butter and heavy whipping cream and mix until combined.<\/div><\/li>
    • Season to taste with salt and pepper.\u00a0 Set aside.<\/div><\/li>
    • For lobster and scallop fisherman\u2019s pie:<\/div><\/li>
    • Preheat the oven to 350 degrees.<\/div><\/li>
    • Place butter and olive oil in a large stockpot over medium heat.<\/div><\/li>
    • Saut\u00e9 the onions, celery, and carrots for 6-7 minutes or until they are tender.<\/div><\/li>
    • Add the flour and stir until combined and continue to cook for another 1-2 minutes.<\/div><\/li>
    • Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.<\/div><\/li>
    • Add the scallops and lobster bisque and stir to combine.\u00a0 Continue to cook for another 8-10 minutes or until the mixture comes to a boil.<\/div><\/li>
    • Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine.\u00a0 Season to taste with salt and pepper.<\/div><\/li>
    • Carefully pour the mixture into a 3 quart baking dish.\u00a0 Top with the mashed potatoes, covering the entire dish and sprinkle with cheddar cheese.<\/div><\/li>
    • Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>\n

      Incoming search terms:<\/h4>
      • https:\/\/www themouseforless com\/blog_world\/delicious-disney-dishes-lobster-scallop-fishermans-pie-epcot-food-wine-festival\/<\/li>
      • fishermans seafood pie epcot<\/li>
      • Seafood Fishermans Pie Epcot<\/li><\/ul>","protected":false},"excerpt":{"rendered":"

          Hands down, one of my favorite dishes at the Epcot International Food and Wine Festival is the Lobster and Scallop Fisherman’s Pie, which can be found at the Ireland Marketplace Booth. Once you get past the point where it will scald your tongue (that stuff is HOT!) and you get to taste your first…<\/p>\n","protected":false},"author":49,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1688,3871,9],"tags":[],"class_list":["post-34817","post","type-post","status-publish","format-standard","hentry","category-wdw-dining","category-disney-recipes","category-walt-disney-world"],"_links":{"self":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/34817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/comments?post=34817"}],"version-history":[{"count":2,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/34817\/revisions"}],"predecessor-version":[{"id":77465,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/posts\/34817\/revisions\/77465"}],"wp:attachment":[{"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/media?parent=34817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/categories?post=34817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.themouseforless.com\/blog_world\/wp-json\/wp\/v2\/tags?post=34817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}