Lobster Pie, Grandmothers, Maine Diner's

By arthurlemay

Ingredients

• 5 lobsters
• 1 cup butter
• 2 tablespoons lemon juice
• 3 cups Ritz crackers, crushed
• 1 sprig parsley, for garnish
• 5 lemon wedges, for garnish

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 425 degrees.

Steam the lobsters in salted water for 10-12 minutes, or until cooked through. Remove from the pan and let cool in a large bowl to catch the juices.

Split open the lobsters and remove the meat from the tail, claws and knuckles. Remove and reserve the tomalley.

Melt the butter in a large, heavy skillet over medium heat. Stir in the tomalley and lemon juice. Remove from the heat. Stir in the crushed crackers. Add enough reserved lobster juice so the mixture is moist and thick, about the consistency of turkey stuffing.

Divide the lobster meat among 6 casseroles. Cover each one with the cracker mixture. Patting it evenly.

Bake in 425 degree oven for 10-12 minutes, or until top begins to brown.

Garnish with parsley and lemon and serve hot with baked potatoes.