Lobster and Apple Pie
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 657 |
| pro | 19 g |
| total fat | 49 g |
| sat. fat | 27 g |
| carb | 33 g |
| fibre | 2 g |
| chol | 335 mg |
| sodium | 616 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 14 |
| vit A | 43 |
| vit C | 3 |
| folate | 25 |
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.
Ingredients
Preparation
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.
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