Summertime Seafood Pie
3- 1 pound lobsters, steamed for 5 minutes only. (Yields approx. 1 ½ cups lobster meat)
8 eachs large sea scallops. (Approx. ¾ lb)
8 eachs lg. raw shrimp, cleaned, shelled and de-veined
1 1/2 cups finely chopped fresh fennel bulb (anise bulb). About ½ 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
cup dry white wine
1/4 cup lobster juice (optional, juice drained from lobster while removing the meat)
1 cup panko bread crumbs
4 tablespoons rinsed and minced fresh flat leaf (Italian) parsley
2 cloves fresh garlic, minced. One clove will be for the filling, one for the topping
2 teaspoons kosher salt, divided
Several grated freshly ground black pepper
Fresh fennel fronds for garnish (optional)
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.
Prepare the Seafood Pie filling:
In a large covered skillet, saute one tablespoon of butter with the finely cut fennel bulb and the onion for 5 minutes, stirring often, until well softened. Add the wine, lemon juice, 1 tsp. salt and several grates of freshly grated black pepper.
Simmer, covered, for 10 minutes. Most of the liquid should be absorbed. If it is not continue to cook over low heat until it is.
Set this aside while preparing the seafood.
Make the 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.