Lobster and scallop fishermans pie recipe

Lobster Bisque
1 cup milk
1 cup whipping cream
3 tablespoons flour
1 cup water
1/2 cup cognac
1 tablespoon Much Better Than Bullion lobster base
two tablespoons tomato paste
1/4 teaspoon paprika

Lobster and Scallop

two tablespoons butter
1 tablespoon essential olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 1/two tablespoons flour
two tablespoons brandy
1 pound bay scallops

1 pound lobster meat, cooked and chopped
1/2 teaspoon tarragon
1/8 teaspoon hot pepper sauce
2 cups shredded Irish cheddar cheese

For lobster bisque:
1. Combine ingredients and produce to some boil while stirring
2. Reduce heat and simmer a few minutes

For mashed taters:
1. Put the taters inside a large stockpot of boiling, gently salted water over high temperature for 15 – twenty minutes or before the taters are soft.
2. Drain water and whip the taters having a hands held mixer on low speed until soft.
3. Add butter and high whipping cream and blend until combined. Season to taste with pepper and salt. Put aside.

For lobster and scallop fisherman’s cake:
1. Preheat the oven to 350.
2. Place butter and essential olive oil inside a large stockpot over medium heat. Saut the onions, celery, and carrots for six-7 minutes or until they're tender. Add some flour and stir until combined and then prepare for an additional 1-2 minutes.
3. Add some brandy and stir while cooking for 1-2 minutes to prepare from the alcohol.
4. Add some scallops and lobster bisque and stir to mix. Still prepare for an additional 8-ten minutes or before the mixture involves a boil.
5. Add some cooked lobster, tarragon, and hot pepper sauce and stir to mix. Season to taste with pepper and salt.
6. Carefully pour the mix right into a 3 quart baking dish. Top using the mashed taters, since the entire dish and sprinkle using the Irish cheddar cheese.
7. Put the baking dish within the preheated oven and prepare for roughly 25 minutes, or until bubbling and also the cheese is totally melted.