Ireland’s Lobster and Scallop Fisherman’s Pie (Epcot Food and Wine Festival)


Ireland’s Lobster and Scallop Fisherman’s Pie (Epcot Food and Wine Festival) By Janel Adani

I have been sharing with you some of my most favorite things from Epcot’s Food and Wine Festival to get your mouth watering and ready for the big event. Well friends, here it is, my absolute FAVORITE item at the event, Lobster and Scallop Fisherman’s Pie! You can find this delicious gem at the Ireland kiosk. Now, don’t let this small little bowl fool you. Underneath that fluffy layer of mashed potatoes is a fully loaded bowl of lobster, scallops, and other yummy treasures. Now sometimes when you order on a menu somewhere a seafood stew of some sorts, you are lucky to get a small piece of the good stuff, like lobster. Well, not here! You get giant pieces of lobster. I’m talking the whole claw! And the sweet yummy scallops. There’ s so many of those too. If you love seafood as much as I do, this is an absolute must have! Our family makes sure to stop here first so that there is plenty of room to eat the whole thing. I made the mistake of sharing this with my oldest daughter once, never again! We all get our own. No one wants to share this. It’s just too good!

So thankfully I found this recipe and photos on The Disney Food Blog, so I thought I would share my favorite thing with all of you. The pictures do not do this justice. It looks small, but it is filled to the brim with seafood. So if you love seafood as much as I do, save room for the Ireland Kiosk. My suggestion, bust out the map and go there first. Enjoy!

Serves 8
For Lobster Bisque:
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups chopped onion
2 cups chopped celery
1 1/2 cups chopped fennel
2 lobster shells, meat removed
1/2 cup tomato puree
2 tablespoons flour
1 tablespoon cognac
4 cups fish or chicken stock
2 cups heavy whipping cream
1/4 teaspoon cayenne pepper
1 teaspoon crushed garlic
1 teaspoon chervil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
For Mashed Potatoes:
4-6 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy whipping cream
For Lobster and Scallop Fisherman’s Pie:
2 tablespoons butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 1/2 tablespoons flour
2 tablespoons brandy
1 pound bay scallops
1 quart lobster bisque (recipe included)
1 pound lobster meat, cooked and chopped
1/2 teaspoon tarragon
1/8 teaspoon hot pepper sauce
2 cups shredded Irish cheddar cheese

To Make Lobster Bisque:
1. Place butter and olive oil in a large heavy bottomed saucepan over medium heat. Saute the onion, celery, and fennel for 6-7 minutes or until they are tender. Add the lobster shells and tomato puree and continue to cook for 1-2 minutes. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
2. Add the cognac and stock and continue cooking for 30 minutes. While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.
3. Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes. Add the cayenne pepper, garlic, and chervil and stir to combine.
4. Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth. Stop the blender to scrape the sides and blend for another 5 seconds.
5. Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.
6. Pour the bisque back into the saucepan over medium heat and bring it back to a boil. Season to taste with salt and pepper. Set aside.

To Make Mashed Potatoes:
1. Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15-20 minutes or until the potatoes are soft.
2. Drain the water and whip the potatoes with a hand-held mixer on low speed until soft.
3. Add butter and heavy whipping cream and mix until combined. Season to taste with salt and pepper. Set aside.
To Make Lobster and Scallop Fisherman’s Pie:
1. Preheat oven to 350°F.
2. Place butter and olive oil in a large stockpot over medium heat. Saute the onions, celery, and carrots for 6-7 minutes or until they are tender. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
3. Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.
4. Add the scallops and lobster bisque and stir to combine. Continue to cook for another 8-10 minutes or until the mixture comes to a boil.
5. Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine. Season to taste with salt and pepper.
6. Carefully pour the mixture into a 3 quart baking dish. Top with the mashed potatoes, covering the entire dish and sprinkle with the Irish cheddar cheese.
7. Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.
Cook’s Notes: If you cannot find Irish cheddar cheese, substitute your favorite cheddar cheese.

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Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 107.3 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

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