Lobster Pie, Creamy

By arthurlemay

Ingredients

• 5 medium lobsters
• 4 celery slakes, finely chopped
• 2 medium onions, finely chopped
• 1/2 stick butter
• 4 cans cream of mushroom soup (8 ounces)
• 1/2 cup vermouth
• 1 cup bread crumbs

Details

Servings 6
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 400 degrees.

Boil the lobsters in salted water, until cooked through. Let cool. Pick out the meat from the tails, claws and knuckles. Cut into bite sized pieces. Set aside.

Melt the butter in a medium skillet over medium heat. Add the vegetables and saute until almost tender, about 5 minutes.

Mix the vegetables, lobster meat, cream of mushroom soup and vermouth in a 13-by-9-by-2-inch casserole dish. Smooth the top.

In a small bowl, add enough water to the bread crumbs to turn the bread into a moist dough. Roll the dough onto waxed paper to 1/4 inch thick. Place crust over the lobster mixture and trim the edges.

Bake the lobster pie in a 400 degree oven for 40 minutes.

Serve hot.