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.