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 2009®

Yield:  8 servings

Ingredients:
1.5  ounces butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
2 tablespoons flour
1/8 cup brandy
1 pound of bay scallops
1quart of lobster bisque (recipe follows)
1 pound of lobster meat, chopped (roughly 2 lobsters; shells reserved for bisque recipe below)
1/2  teaspoon tarragon
3 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 oven proof container, top with mashed potatoes and Irish cheddar cheese
9.    Bake at 350° for approximately 25 minutes.

Ingredients for Mashed Potatoes:
4-6  potatoes, peeled
1/4  cup butter
1/2  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 smoother mashed potatoes.
4.    Season with salt and pepper.

Ingredients for Lobster Bisque:
Shells from 2 cooked lobsters, crushed, meat removed
2 tablespoons butter
2 tablespoons Olive Oil
1 large onion, chopped
1/2  pound celery chopped
1/2  pound fennel chopped
2 clove of garlic, crushed
1/2 cup tomato puree
2 tablespoons flour
1 tablespoon cognac
4 cups fish or chicken stock
2 cups heavy cream
1 pinch cayenne pepper
1 teaspoon chervil
Salt to taste

Method of Preparation:
1.    Bring a large stock pot with water to a boil, add trimmings from fennel, celery and onions to the pot.
2.    Heat a roasting pan with butter and olive oil, add shells and mire poix (vegetables) and sweat until onions turn translucent.
3.    Add tomato paste and burn it off slightly to remove excess tomato flavor, dust with flour and toast slightly
4.    Deglaze with brandy and stock, stir constant to prevent scorching. Simmer for 30 minutes
5.    Add heavy cream and let reduce for another 15 Minutes
6.    Add the tarragon, salt and cayenne to adjust base seasoning
7.    Add everything together in a strong blender and puree till smooth
8.    Pass soup through a fine strainer to remove any shell pieces
9.    But liquid back on the stove and bring to boil, adjust seasoning one more time