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Ingredients
- 10 tablespoons, divided
- 1/2 cup good-quality sherry
- 1/4 tablespoon black pepper
- 2 1/4 cups lobster meat cut up
- 2 tablespoons all-purpose flour
- 1 1/2 cups Half-and-Half
- 4 egg yolks (extra large) beaten
- Topping:
- 1/2 cup Ritz crackers, crushed
- 1/2 tablespoon paprika
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons melted butter
Details
Level of difficulty Average
Cost Expensive
Preparation
Step 1
Heat oven to 335 degrees
Filling: Melt 4 tablespoons of butter, black pepper, sherry, and boil 1 minute
Add lobster and remove from heat
In a medium saucepan, melt the remaining butter
Add flour and cook, stirring, until mixture bubbles. Remove from heat
Drain and reserve the sherry from the lobster meat, then slowly stir sherry
and Half-and-Half into the mixture until thoroughly blended. Return to
heat and cook, stirring constantly, until sauce is smooth and thick
Take a 1/4 cup of the hot cream mixture and stir or whisk it into the egg
yolks. Bring the temperature of the egg yolks up slowly
Pour the egg mixture back into the sauce, stirring constantly. Stir this
mixture over low heat for about 3 minutes. It will thicken noticeably,
but don’t let it boil. Keep it on low heat.
Remove from heat and add lobster meat
Pour the mixture into 4 ramekins
In another bowl bowl, combine the topping ingredients. Stir well and
sprinkle over the pie
Put the 4 ramekins into the 335 degree oven for about 10 minutes
You now have 4 individual perfectly browned gorgeous lobster pies.
Keep it on low heat
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