Lobster Brie Scallion Pie

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KitchenMagician

For as long as I can remember through the .. wow, what.. TWENTY EIGHT DeMaio family Christmas Eves I have been through, there is one word that can describe the evening: Madness.

Yes, it’s fabulous madness.

Yes, it’s fish x7 madness.

It’s family madness and damn that is DEFINITELY the best kind.

But sheer and utter madness to a ‘T’ because you cannot have a massive family gathering without some sort of curve ball…

 

Lauren here, your Magic Bullet Blender Kitchen Magician… and if you haven’t learned so already, it is FAR easier to slam a curve ball out of the park if you have the Magic Bullet Blender on hand.

 

See. Perfect. Example. Below.

 

My father, ‘Luscious Louis’ as I like to call him, heart of gold … but hell you arm him with a grocery list … and you better BUCKLE UP. Being that it was getting down to the wire and my mother and I had worked a bit later than we had originally thought, Louis was given the list for the fish market.. double the amount of some things, extra this, extra that, and then 2 pounds of fresh picked lobster meat.

Why? Because they had it. No one asked for it. He got excited, knows I love it, and BOOM. Lobster.

So I sat, staring at this beautiful lobster meat thinking ‘what in Gods name shall I we whip up with this ridiculousness. Add it to the stuff shrimp stuffing? Yea we could but what else…?‘

And what happens next.. Louis, who I honestly thought only watched television when there was a NYR game on starts rattling off the blessed names:

‘Guarnaschelli! Zakarian! Chopped!!! It’s like you’re on Chopped!’.

Then my mom, ‘Debbie the Demolisher’ starts with ‘how she Loves Chef Aaron! Oh and Chris Santos is so handsome!’.

(I swear, the older she gets, the more younger the men she thinks are ‘handsome’ or ‘the bomb’.. yep, ‘the bomb’ – feel special Mr. Santos…)

 

A.    I’m legitimately not joking

B.    I wasn’t sure if I was more taken back by the fact that Louis knew the Food Network even existed, or that he didn’t absolutely butcher your last names

C.    I actually felt like I was on the damn show

 

Stuck between a rock and a hard place and four hours until guests arrived – I yet again, leaned on my glimmer of hope .. the Magic Bullet Blender .. and that baby KILLED it.

Lobster Brie Scallion Pie

Magic Bullet Blender Parts

  • 1 Magic Bullet Blender Tall Cup
  • 1 Magic Bullet Blender Cross Blade

Ingredients

 

  • 1 frozen pie crust, defrosted and pricked several times with a fork

*Note: You are so welcome to make your own pie crust. I bet Chef Scott has a bangin simple way. But it was Christmas Eve. And I was short on time, and mental capacity.

  • 1 cup picked lobster meat
  • 1 cup cubed brie, rind removed – 1/2″ cubes
  • 1/2 cup sliced scallions (top portion)
  • 14 ounces heavy cream
  • 3 eggs
  • 1 tsp lobster base (optional)

*Note:     Optional but SO recommended. We had used it in lobster bisque a few weeks back. Adds GREAT flavor, you don’t need much and has a long shelf life.

IF you use the lobster base, I personally do not add any additional salt as this has a lot of sodium.

  • 1 tsp fresh ground black pepper

Instructions

  1. Preheat oven to 350 degrees
  2. To your defrosted, pricked pie crust, spread lobster meat on bottom
  3. Top lobster meat with about half of your scallions
  4. Top with brie, remaining scallions and black pepper
  5. To your Magic Bullet Blender tall cup add heavy cream, eggs and lobster base
    *Note:     This is VERY full. You may want to do half the cream and an egg, then the other half with the remaining eggs – ½ teaspoon of lobster base in each. Or you can be daring and bad to the bone like me… Yea I’m joking. Up to you. 😉
  6. Add cross blade and blend for about 10 seconds until combined
  7. Pour mixture over lobster, brie into pie crust
  8. Place pie onto a cookie sheet and pop into oven for about an hour
  9. Keep a close eye when you hit the 45 minute mark as cooking times may vary. Test doneness by gently inserting knife into center. When your knife comes out of the pie clean and the top is golden [see pictures], you are good to go
  10. You want to make sure you have some time to let this sit and cool afterwards.

*Serving Options:

Once it rests after baking, you can slice that baby up and serve warm. This is what we did and served as one of the appetizers.

After cooled, pop it in the fridge overnight. Take it out an hour before serving, cut and serve in squares or mini slices as an app.

 

*LAUREN LUVs:

– MAKE IT YOURS: Alright, so this is what I did for the Lobster Pie – but this can be a starting point for any quiche. Substitute the lobster with ANYTHING – veggies, just cheese, whatever you like. Leave out the lobster base. Change up your cheese, and kid you are hammering out quiche left and right

– BRUNCH: Whip up one a ‘pie’, or quiche of any type – serve it with a side salad – Sunday Brunch. Done. And what do I always tell you I love… ? MAKING IT AHEAD.. This recipe lets you do that.

–  ITALIAN EASTER: Yes, we have that too. HAM PIE. Debbie makes your typical ham pie, but for some of my other cousins who aren’t as fond of the traditional recipe which is more ricotta based, we bang out a few of these babies. Same base as above, cube up mozzarella, Monterey jack, thinly sliced pepperoni, salami, baked ham – I’m talking PAPER thing [apologize to your deli pre-ordering. I found that works best. Gotta charm ‘em 😉 ]

 

 

I know, I know – cheese and fish – a no no. Well, in this case I am calling it an exception. An EXCEPTIONAL exception.

 

And yes, lobster is a splurge, I am well aware. But hey I like to cover all my bases with you. I give you dressings, cookies, sauces, etc… every so often I have to throw something badass in there. And not only did this baby get RIDICULOUS reviews by some of my biggest, female, cooking-for-their-whole-lives, Italian through and through critics – but it also gives you a BASE to work off of for any quiche type dishes you’d like to give a shot.

 

Alright my little seafood specials, I’m off to a meeting .. oh hey did you happen to notice the New York Rangers moved into first place in the Eastern Conference…. ? Wait what? Mmmmmmm YEP 🙂

 

I’ll be touching base with you again Thursday, but in the meantime and as always, HAPPIEST BLENDING.. from my big nomadic heart – to all of Yours.

 

Xo Lauren

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