Nantucket Pie
Shrimp, scallops, haddock and Maine lobster baked with lobster cream sauce and seasoned Ritz crumbs. Make it family-style in a classic pie dish, or portion into individual crocks or tins for a personalized touch.
Ingredients
- 8 oz haddock pieces
- 6 oz scallops, U10-20 if larger, cut in half
- 2 oz lobster meat, cooked
- 8 oz shrimp, peeled and de-veined
- 7 oz Ritz crackers
- 3 tbsp finely grated Parmesan cheese
- 1/4 lb unsalted butter, melted
- 1/2 tbsp Lawry's Seasoned Salt
- 1/2 tbsp fresh oregano, chopped
- 2 cups heavy cream
- 1 cup seafood stock
- 2 tsp lobster base
- 1/4 cup sherry wine
- 1 tbsp paprika
- 2 tbsp tomato paste
- 1 tbsp cornstarch
- kosher salt and freshly ground black pepper
- 2 scallions, sliced thinly
- 1 lemon, cut into wedges
Instructions
- Make the Ritz topping. Pulse the crackers in a food processor until fine. Turn them out into a bowl and add the Parmesan cheese, seasoned salt, oregano, and melted butter. Stir to combine, making sure all the crumbs are coated well.
- Combine heavy cream and seafood stock in a saucepan over medium heat. Bring to a simmer. Whisk in tomato paste, lobster base, sherry and paprika. Simmer to reduce and thicken slightly.
- Mix cornstarch and a tablespoon cold water together in a small bowl to make a slurry. Whisk half of the slurry into the sauce and return to a simmer to thicken to nappe consistency. Add the rest of the slurry as needed for thickening. Season to taste with salt and pepper.
- Season the seafood with salt and pepper, then arrange in a pie plate or baking dish. Top with lobster cream sauce.
- Bake at 375 degrees F for 10-12 minutes, until seafood reads 140 degrees on an instant read thermometer. Top with Ritz crumbs and return to oven for another 3 minutes until golden and bubbling.
- Garnish with scallions and a lemon wedge.
