Epcot Food and Wine Festival Recipe: Lobster and Scallop Fisherman’s Pie

A trip to the 2012 Epcot International Food and Wine Festival would not be complete without a stop at one of our favorite Marketplace destinations: the Ireland booth! Although it first debuted in 2001, it continues to draw some major crowds each year.

2011 Ireland Booth

And while you really can’t go wrong with any of the selections here, one of my very favorite is this Lobster and Scallop Fisherman’s Pie, which carries quite a wow factor…

Lobster and Scallop Fisherman’s Pie

Inside of Lobster and Scallop Fisherman’s Pie

And if you, like me, sometimes get that odd craving for a Food and Wine Festival favorite, oh, say, in the middle of (insert your month here), then today is your lucky day! Here’s the recipe for this awesome dish. And it’s a little involved, so we’ll get right to it.

Lobster and Scallop Fisherman’s Pie

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.

To make the most of this year’s Festival, be sure to pop over to our handy Food and Wine Festival Index for all the latest news about events and Marketplaces located in one convenient spot.

And if you’d like to plan ahead (which we highly recommend), check out the Disney Food Blog Mini-Guide to the 2012 Epcot International Food & Wine Festival e-Book for the very best information for making the 2012 Festival one to remember! Use code COUNTDOWN to get $3 off this week!


  1. Nikki says

    My boyfriend & I made this for New Year’s this past year. It was quite involved and was a bit watery, not as thick and creamy as the one from the festival last year. I recommend making individual sized portions instead of a large baking dish size. It was still yummy however!!

  2. hawklady313 says

    I tried this last year at the Food/Wine Festival and it was FABULOUS!!!! It is on the “must do” list of booths for this year. I simply could not believe this counted as a SNACK on the ddp!! It was so big–and there were huge pieces of lobster and many scallops along with a light brown top on the mashed potatoes.
    Seriously, this filled me up.
    I HIGHLY recommend this booth and this particular item to everyone!!
    Patti :o))

  3. Essie says

    A.J., I can’t thank you enough for this wonderful recipe. I’m not a great cook, but I’m learning, I’m anxious to get better and we love seafood. I may start out making just the bisque and then work on to the pie. It will be wonderful for a family gathering ‘special treat’.

  4. Alan says

    Wow! Lobster, scallops and mashed potatoes are my food triangle. This recipe is definitely on my to do list.

    Please – a word of warning to anyone who will be trying this recipe – when you put hot liquids in a blender it tends to sort of expand and blow out the top cap. I recently made corn soup and filled the blended 3/4′ s full. It blew the top off despite having my hand on it, resulting in a big mess and a burned arm. So just a little at a time. A few days later I saw a show on the food network and sure enough, the host mentioned this.

  5. Mark D. says

    Think I may shortcut this and get lobster bisque from a good local restaurant and then just make the mash potatoes and pie. It would cut a lot of the work out for you.

  6. Margaret ZUkoski says

    THIS item was absolutely AWFUL! It had NO lobster taste whatsoever! Those who think this is wonderful obviously have never had good lobster bisque! Don’t waste your money. Also, don’t waste your money on the Lobster Roll or the lobster tail at Hops & Barley… First, the lobster roll is on the wrong roll, it’s on a sub roll instead of a soft hot dog roll that is split on the top, second the lobster tail is WAY overcooked….Third, I think all of these lobster dishes are using frozen cooked lobster meat….and you should know it has NO taste! Shame on Dis for this this one! A couple of years back the lobster roll was excellent.. but not this year…

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