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lobster shrimp fennel bulb butter onion lemon juice white wine lobster bread crumbs flat-leaf Italian parsley garlic clove kosher salt freshly ground black pepper
Viewed: 59 - Published at: 9 years agoIngredients
- 1 pound lobster steamed for 5 minutes only., Yields approx. 1 1/2 cups lobster meat
- 8 sea scallops eachs large, ., Approx. 3/4 lb
- shrimp 8 eachs lg. raw, cleaned, shelled and de-veined
- 1 1/2 cups fennel bulb finely chopped fresh, anise bulb. About 1/2 large bulb
- 5 tablespoons unsalted butter . 4 tbsp. for the topping, one for the filling
- 1/2 small yellow onion minced
- 1/4 cup fresh lemon juice plus 1 tbsp
- 1 cup dry white wine
- 1/4 cup juice lobster, optional, juice drained from lobster while removing the meat
- 1 cup panko bread crumbs
- 4 tablespoons flat leaf Italian parsley rinsed and minced fresh
- 2 cloves garlic
- 1 clove
- 2 teaspoons kosher salt divided
- freshly ground black pepper Several grated
- fennel fronds Fresh, for garnish, optional
Method
- Preheat an oven to 400° and lightly grease a 9 inch pie plate or shallow casserole. Optionally, use small oven-proof dishes or ramekins for individual servings.
- In a large soup kettle bring enough water (just enough to cover the lobster when you put it in) to the boil.
- Add the lobster, head down and cook, partially covered, for five minutes only.
- Drain the lobster and allow to cool enough to handle.
- Make the panko bread crumb topping:
- Melt 4 tbsp. butter in a medium skillet over low heat.
- Add 1 tablespoon minced garlic, the one tablespoon of fresh lemon juice, 1 teaspoon salt and the minced parsley.
- Cook on medium low for five minutes until garlic is softened, stirring frequently. Make sure the butter doesn't scorch or brown.
- Allow this mixture to cool then stir in the panko crumbs, making sure the crumbs are all coated.
- Set aside while preparing the seafood pie filling.
- Remove the claw and tail meat from the lobster, capturing all the juices with the exception of any green tomalley juice.
- Rinse any tomalley (the liver) from the body cavity and the beginning of the tail section.
- Remove as much of the cavity and small leg meat as you can and cut the lobster into bite-sized pieces.
- Add the lobster meat and any juices to a large mixing bowl.
- Remove any adductor muscles from the sides of the sea scallops if they are there and cut the scallops into quarters then add to the lobster meat. Cut the shrimp in half lengthwise then into large bite-sized pieces and add to the lobster and scallops.
- Stir in the fennel mixture until well combined.
- Turn the filling into the pie plate or casserole dish and spread the crumb topping evenly over the filling.
- Bake for 10 minutes then cover lightly with a sheet of foil (so panko crumbs don't burn) and continue to bake for another five minutes, until bubbly. If you are using a covered casserole dish, cover using that top.
- Allow the pie to cool for 5 - 10 minutes and serve, garnished with fresh fennel fronds and lemon slices if desired.
