Tested till perfect Lobster and Apple Pie

Lobster and Apple Pie

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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.

Nutritional Information Per serving: about

cal 657 pro 19g total fat 49g sat. fat 27g
carb 33g fibre 2g chol 335mg sodium 616mg

% RDI:

calcium 10 iron 14 vit A 43 vit C 3
folate 25
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