Lobster Pie, The Public House's

By arthurlemay

Ingredients

• 2 pints light cream
• 6 medium egg yolks
• 4 tablespoons King Arthur flour
• 1/4 cup butter
• 6 cups cooked lobster meat (4-6 lobsters)
• 1/2 teaspoon paprika
• 1/3 cup sherry
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 cups bread crumbs
• 3/4 teaspoon paprika
• 1/4 cup crushed potato chips crushed
• 2 tablespoon parmesan cheese
• 4 tablespoons sherry

Preparation

Step 1

Preheat oven to 450 degrees.

In a saucepan, heat the cream to a slow boil. Reduce the heat and whisk in the egg yolks. neat a time.

In a saute pan, melt the butter, Saute the lobster meat with the paprika. add the sherry and cook for 3 minutes. Add the cayenne pepper, salt, and the cream sauce. Stir until the sauce bubbles and thickens.

Spoon about 3/4 cup of the mixture into each of 6 individual baking dishes, making sure to distribute the lobster meat evenly.

Alternatively, place the mixture in an 8-by-10-inch casserole.

Make the topping by mixing all the topping ingredients until well blended. Sprinkle each casserole, or the casserole dish with the topping.

Bake in a 450 degree oven for 5-10 minutes.