Summertime Seafood Pie
Lobster, sea scallop and shrimp seafood pie with a buttery Panko crumb topping. Light and delicious with fresh fennel bulb and lemon. Now, that's a perfect summertime dinner!
Total Steps
22
Ingredients
15
Tools Needed
9
Ingredients
- fresh fennel fronds(optional)
- 2 teaspoons kosher salt, divided
- several grates freshly ground black pepper
- 2 cloves fresh garlic, minced
- 1 cup panko bread crumbs
- 4 tablespoons rinsed and minced fresh flat leaf (Italian) parsley
- 1/4 cup lobster juice(optional)
- 1/2 small yellow onion, minced
- 5 tablespoons fresh lemon juice
- 1 cup dry white wine
- 5 tablespoons unsalted butter
- 1 1/2 cups finely chopped fresh fennel bulb (anise bulb)
- 8 each large sea scallops (Approx. ¾ lb)
- 8 each large raw shrimp, cleaned, shelled, de-veined
- 3 each 1 pound lobsters, steamed for 5 minutes (yields approx. 1 ½ cups lobster meat)
Instructions
Step 1
Preheat an oven to 400°F (200°C) and lightly grease a 9 inch pie plate or shallow casserole. Optionally, use small oven-proof dishes or ramekins for individual servings.
Step 2
In a large soup kettle, bring enough water (just enough to cover the lobster when added) to a boil.
Step 3
Add the lobster, head down, and cook, partially covered, for five minutes only.
Step 4
Drain the lobster and allow it to cool enough to handle.
Step 5
To make the panko bread crumb topping: Melt 4 tablespoons of butter in a medium skillet over low heat.
Step 6
Add 1 tablespoon minced garlic (from the 2 cloves), 1 tablespoon of fresh lemon juice, 1 teaspoon salt (from the 2 teaspoons total), and the minced parsley.
Step 7
Cook on medium-low heat for five minutes until the garlic is softened, stirring frequently. Ensure the butter doesn't scorch or brown.
Step 8
Allow this butter mixture to cool, then stir in the panko crumbs, making sure all crumbs are coated.
Step 9
Set the panko topping aside while preparing the seafood pie filling.
Step 10
To prepare the seafood pie filling: In a large covered skillet, sauté one tablespoon of butter (from the 5 tablespoons total) with the finely cut fennel bulb and the onion for 5 minutes, stirring often, until well softened.
Step 11
Add the wine, the remaining lemon juice (1/4 cup), 1 teaspoon salt (from the 2 teaspoons total), and several grates of freshly grated black pepper.
Step 12
Simmer, covered, for 10 minutes. Most of the liquid should be absorbed. If it is not, continue to cook over low heat until absorbed.
Step 13
Set this fennel mixture aside while preparing the seafood.
Step 14
Remove the claw and tail meat from the cooled lobster, capturing all the juices with the exception of any green tomalley juice.
Step 15
Rinse any tomalley (the liver) from the body cavity and the beginning of the tail section.
Step 16
Remove as much of the cavity and small leg meat as you can and cut the lobster into bite-sized pieces.
Step 17
Add the lobster meat and any captured juices to a large mixing bowl.
Step 18
Remove any adductor muscles from the sides of the sea scallops if present 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.
Step 19
Stir in the fennel mixture until well combined.
Step 20
Turn the filling into the pie plate or casserole dish and spread the crumb topping evenly over the filling.
Step 21
Bake for 10 minutes, then cover lightly with a sheet of foil (to prevent panko crumbs from burning) and continue to bake for another five minutes, until bubbly. If using a covered casserole dish, use its lid for covering.
Step 22
Allow the pie to cool for 5-10 minutes and serve, garnished with fresh fennel fronds and lemon slices if desired.