Lobster pie

By á-10058

from Yankee magazine

Ingredients

• Topping
• 1/2 c finely crushed Ritz or other buttery crackers
• 1/2 t paprika
• 2 T grated Parmesan
• 4 T salted butter melted
• Filling
• 8 T salted butter divided
• 1/2 c good quality dry sherry
• 2 c chopped lobster meat
• 2 T flour
• 1 1/2 half and half
• 4 large egg yolks

Preparation

Step 1

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