Lobster and Apple Pie
This recipe makes 6 servings
|Per serving: about||-|
|total fat||49 g|
|sat. fat||27 g|
- Portion size: 6
Denis Bettinger, executive chef of The Fairmont Algonquin Hotel in St. Andrews by-the-Sea, N.B., created this innovative pie to showcase two best-loved foods of New Brunswick: apples and lobster.
- 1 1Perfect Pastry Recipe
- 1 1eggeggs, beaten
- 1 tbsp 1tbspbutter
- 4 4shallotshallots, minced
- 2 2peeled and chopped appleapples, such as Golden Delicious
- 1/4 cup 1/4cupbrandy or cognac
- 2 cups 2cupswhipping cream
- 3 3egg yolkegg yolks
- 1 can (11.3oz/320 g) 1can (11.3oz/320 g)frozen lobster meat, thawed and drained
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
On floured surface, roll out pastry to fit top of 6-cup (1.5 L) oval casserole dish plus 1-inch (2.5 cm) extra all around. Place on parchment paper-lined baking sheet. Brush with egg; slash 4 steam vents. Bake in bottom third of 425°F (220°C) oven until golden, about 25 minutes. (Make-ahead: Let cool on rack; let stand at room temperature for up to 1 hour.)
Meanwhile, in large skillet, melt butter over medium heat; cook shallots and apples, stirring, until softened, about 5 minutes. Add brandy; ignite with match and cook until flame extinguishes.
Add cream; bring to boil. In bowl, whisk egg yolks; whisk in one-third of the cream mixture. Pushing apples aside, whisk back into skillet. Reduce heat to medium-low; cook, stirring, until thick enough to coat back of spoon, about 5 minutes.
Cut lobster into bite-size chunks. Stir into sauce along with salt and pepper; heat through. Transfer to 6-cup (1.5 L) oval casserole dish. Place pastry on top; bake in 350°F (180°C) oven until filling is bubbly, about 5 minutes.