New England Lobster Pie

By Addie

It’s no secret that lobster is a New England favorite. But even the freshest lobster can lose its appeal when prepared the same way every time. For a tasty twist on this seafood classic, bake up a delectable New England Lobster Pie. Plenty of butter and a high-quality sherry bring out the delicately sweet taste of the crustacean, while a blend of crackers, paprika, and parmesan cheese add a flavorful crunch. Once you try it, you’ll know why this Lobster Pie has become a summer standby.

From The Yankee Cookbook

Ingredients

• 10 tablespoons butter, divided
• 1/2 cup good-quality sherry
• 2 cups lobster meat, in bite-sized pieces
• 2 tablespoons flour
• 1 1/2 cups half-and-half
• 4 egg yolks, beaten

Preparation

Step 1

1. Preheat oven to 325 degrees.

2. Melt 4 tablespoons of the butter, add sherry, and boil 1 minute. Add lobster and remove from heat.

3. In a medium saucepan, melt remaining butter. Add flour and cook, stirring, until mixture bubbles. Remove from heat. Drain and reserve the sherry from the lobster meat, then slowly stir sherry and cream into the mixture until thoroughly blended. Return to heat and cook, stirring constantly, until sauce is smooth and thick.

4. Spoon 4 tablespoons of the sauce into a small bowl. Add beaten egg yolks, 1 tablespoon at a time, stirring well after each addition. Return egg mixture to sauce and mix well. Stir over low heat about 3 minutes; do not allow to boil. Remove from heat and add lobster.

5. Turn into four individual ramekins or a small, deep pie plate. Combine topping ingredients, blend well, and sprinkle over pie(s). Bake about 10 minutes to heat through.
........................

Topping:

1/2 cup cracker meal
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese
4 tablespoons melted butter


..................

REVIEWS:

This lobster pie was excellent. My grandchildren are lobster lovers so I prepared it as a special meal. I will be doing it again.

Nothing could be better than fresh lobster pie. This recipe deserves to be made over and over again.. Don't skimp on the butter and the fresh cream!

This lobster pie recipe is actually a very good Lobster Newburg recipe. Not what I expected but enjoyable none the less. I'm still searching for my ideal lobster pie or stew.

Being a Marylander, I substituted lump crab meat for the lobster. I reduced the butter to only 1/4 cup in the main recipe part and added Old Bay Seasoning, Worchester sauce and cayenne pepper. Served with rice, it was fantastic.

Taste was fantastic, but the sauce was a bit more soupy than I expected. It was more of a lobster newburg but with bigger lobster chunks in the sauce. I added extra flour to thicken up the sauce, but with the substantial amount of sherry in it, it might be more worthwhile to just use less prepared sauce in each baking container. The recipe was a bit more complicated than was written. Have all the ingredients ready before starting to cook.

Anyone from Maine knows that you should never mask the light delicate taste of Maine Lobster with to many ingredients. The only way to make Lobster pie is with 3 simple ingredients: Lobster, butter, cracker topping (Ritz is best).