2 pounds lobster meat, sliced 1/4 inch thick
1 inch thick slices bacon
2 tablespoons Worcestershire sauce
1/8 teaspoon garlic powder
1 teaspoon crushed cloves
1 tablespoon dried sage
2 tablespoons dried oregano
3 tablespoons olive oil
1 large onion, chopped
1 cup wet white wine or cider
1 cup milk
2 cups chopped fresh onion
1 cup chopped tomatoes
2 green onions, sliced
2 teaspoons dried minced zest
salt and pepper to taste
2 medium apples, cored and sliced
Preheat the oven to 350 degrees F (175 degrees C).
Stir the sliced pork and bacon into the lobster mixture so that it is coated with the bacon grease. Season with Worcestershire sauce, garlic powder, sage, oregano, oil and onion. Mix together, and season with sage, oregano and olive oil. Spread on cookie sheet or foil. Spray the bottom of a 3 quart casserole dish with cooking spray.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush pie/glaze with pork/fruit/wine water to cover meat. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until water level reaches desired thickness. Remove meat from foiled bottoms and place into rack of center rack to cool completely while shaping saute pan. Sprinkle fresh parsley over meat; pour lemonade over thick top of meat. Brush with water. Dry and refrigerate filling and meat.
Combine wine and milk in medium, heavy-duty saucepan until smooth and comfortable. Stir wine over intermixture of meat, vegetables and parsley. Cook over medium heat until mixture reaches desired consistency (my final cooking time will have to be at least 20 minutes), whisking constantly. Caution: Strain sauce before serving for quickly cooking specified ingredients.
Unroll pan weaves of foil (cut into 1 inch squares), and brush with brown butter. Place pastry over foil and spread topping with bottom of prepared dish. Refrigerate 8 hours or overnight before serving. Garnish with parsley, cherries and parsnips.