Lobster Pie, Art's

By arthurlemay

Ingredients

• For The Topping:
• 5 Tablespoons butter
• 1/3 cup sherry
• 2 cups lobster meat
• 1 tablespoon flour
• 1 1/2 cups light cream
• 2 egg yolks
• 1/4 cup Ritz cracker crumbs
• 1/4 teaspoon paprika
• 1 1/2 teaspoons Parmesan cheese, grated
• 2 tablespoons melted butter
• 1 tablespoon finely crushed potato chips

Details

Servings 2
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 300 degrees.

To Make The Filling:

Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the sherry and boil for one minute. Add the lobster and set aside.

Melt the remaining 3 tablespoons butter. Add the flour and stir until it bubbles, about 2 minutes. Remove from heat. Slowly stir in the cream.

Drain the lobster and add liquid to the cream mixture. Set lobster aside. Return the sauce to the heat, stirring until it is smooth.

In a bowl , beat the egg yolks well. Add 4 tablespoons of the sauce, 1 tablespoon at a time. Pour the egg mixture back into the sauce, mixing well.

Place sauce in the top of a double boiler set over hot water. Heat for about 3 minutes, stirring constantly. Add the lobster and turn into two individual casserole dishes.

Mix all topping ingredients together. Sprinkle over the lobster.

Bake in 300 degree oven for 10-12 minutes.

Serve with baked potato.