Lobster pie

from Yankee magazine

Lobster pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Topping

  • ½

    c finely crushed Ritz or other buttery crackers

  • ½

    t paprika

  • 2

    T grated Parmesan

  • 4

    T salted butter melted

  • Filling

  • 8

    T salted butter divided

  • ½

    c good quality dry sherry

  • 2

    c chopped lobster meat

  • 2

    T flour

  • half and half

  • 4

    large egg yolks

Directions

heat oven to 350 make the topping-in a small bowl stir together crackers, paprika and cheese=stir in melted butter until even mixed ans set aside Make the filling In a large skillet over med high heat melt 3 T butter-add sherry and boil 1 minute-add lobster stir and remove from heat in a medium size saucepan over med heat melt remaining 5 T butter-add flour and cook stirring until mixture looks smooth and glossy-remove from heat drain skillet with lobster reserving sherry and juices-slowly whisk liquids and half and half into butter/flour mixture-return to heat and cook stirring constantly until sauce is smooth and thick spoon 4 T sauce into a small bowl-add egg yolks one at a time beating well after each addition return sauce/egg mixture to sauce in pan and mix well stir over low heat 3 mins-do not let it boil remove from heat and add lobster pour mixture into 4 ramekins or a gratin dish and sprinkle with topping bake until top is golden brown about 10 minutes Yield 4 servings


Nutrition

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