Lobster Pie

Photo by Lee C.
Adapted from newengland.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from newengland.com

Ingredients

  • For the Topping:

  • Ingredients

  • 2 1/2

    tablespoons salted butter, melted

  • 1/2

    cup crushed Ritz-style (butter) crackers

  • 1/2

    teaspoon paprika

  • 2

    tablespoons grated

  • Parmesan cheese

  • For the Filling:

  • Ingredients

  • 3

    tablespoons plus 5 tablespoons salted butter

  • 1/4

    cup dry sherry

  • 2

    cups (12 ounces) chopped cooked lobster meat

  • 3

    tablespoons all-purpose flour

  • 1 1/2

    cups half-and-half

  • 4

    large egg yolks, lightly beaten

  • Garnish: minced chives

Directions

Preheat your oven to 350° and set a rack to the middle position. Make the topping: In a small bowl, stir together the butter, crackers, paprika, and cheese. Set aside. Next, make the filling: In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the sherry and boil 1 minute. Add the lobster, stir, and remove from the heat. Strain the juices from the skillet into a liquid measuring cup (reserving the lobster). Set aside. In a 3- to 4-quart sauce-pan over medium-low heat, melt the remaining 5 tablespoons of butter. Add the flour and cook, stirring, until the mixture looks smooth and glossy. Stir the half-and-half into the reserved lobster/sherry mixture; then whisk that into the butter/flour mixture. Increase the heat to medium-high and simmer, stirring continuously, until the sauce thickens, about 3 minutes. Spoon ½ cup of the sauce into a small bowl. Add the egg yolks one at a time, beating well after each addition. Add this mixture back to the sauce and stir over low heat until the sauce is smooth and thick, 3 minutes; don’t let it boil. Remove from the heat and add the lobster. Pour the mixture into a medium-size casserole dish and sprinkle with the topping. Transfer to the oven and bake until golden brown, 10 to 15 minutes. Serve hot, garnished with minced chives.

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