Return to Content

Coonamesset Lobster Pie

Coonamesset Lobster Pie
3 votes, 3.33 avg. rating (69% score)
Print Friendly

Yield: Serves 6-8.

This lobster pie is extremely rich and undeniably delicious. Serve with a dry white wine and tossed salad. --Connamesset Inn, Falmouth, Massachusetts

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 tablespoon finely chopped shallots
  • 1/2 pound fresh mushrooms, sliced
  • 3 ounces butter
  • 6 ounces sherry
  • 1-1/2 pounds cooked fresh lobster meat, cut in 1-inch chunks
  • 2 ounces brandy
  • 1/2 teaspoon dry mustard
  • 1/4 tablespoon lobster base (available from gourmet food shops and some seafood markets)
  • 1/4 teaspoon Worcestershire sauce
  • 2 drops Tabasco sauce
  • 1 quart heavy cream sauce (made from 1 quart milk, 1/4 pound butter, and 1/4 pound flour)
  • 1 pound crushed potato chips, moistened with drawn butter


Sauté shallots and mushrooms in butter until tender. Add sherry and lobster meat and cook 3 minutes. Add brandy and flame. Stir in remaining ingredients, except potato chips, and bring to boil. Cook 5 minutes. Pour into deep casserole dish, cover with 1/4-inch-thick layer of moistened potato chips, and bake in 350 degrees F oven for 15-20 minutes or until brown and bubbly.

Updated Tuesday, September 23rd, 2008

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111