Lobster and Apple Pie Lobster and Apple Pie

Author: Canadian Living

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.

  • Portion size 6 servings



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 facts <b>Per serving:</b> about

  • Sodium 616 mg
  • Protein 19 g
  • Calories 657.0
  • Total fat 49 g
  • Cholesterol 335 mg
  • Saturated fat 27 g
  • Total carbohydrate 33 g


  • Iron 14.0
  • Folate 25.0
  • Calcium 10.0
  • Vitamin A 43.0
  • Vitamin C 3.0
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Lobster and Apple Pie