New England Lobster Pie
From The Yankee Cookbook
Fish and Seafood Recipes
Yield: 4 servings
- 10 tablespoons butter (1-1/4 sticks), divided
- 1/2 cup good-quality sherry
- 2 cups lobster meat, in bite-sized pieces
- 2 tablespoons flour
- 1-1/2 cups half-and-half
- 4 egg yolks, beaten
Preheat oven to 325 degrees F. Melt 4 tablespoons of the butter, add sherry, and boil 1 minute. Add lobster and remove from heat. In a medium saucepan, melt 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 cream into the mixture until thoroughly blended. Return to heat and cook, stirring constantly, until sauce is smooth and thick. Spoon 4 tablespoons of the sauce into a small bowl. Add beaten egg yolks, 1 tablespoon at a time, stirring well after each addition. Return egg mixture to sauce and mix well. Stir over low heat about 3 minutes; do not allow to boil. Remove from heat and add lobster. Turn into four individual ramekins or a small, deep pie plate. Combine topping ingredients, blend well, and sprinkle over pie(s). Bake about 10 minutes to heat through.
Topping
- 1/2 cup cracker meal
- 1/2 teaspoon paprika
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons melted butter
Reviews by Readers
This lobster pie was excellent. My grandchildren are lobster lovers so I prepared it as a special meal. I will be doing it again. – Anonymous Review
Nothing could be better than fresh lobster pie.....This recipe deserves to be made over and over again.. Don't skimp on the butter and the fresh cream! – Reviewed by Rick Richardson
This lobster pie recipe is actually a very good Lobster Newburg recipe. Not what I expected but enjoyable none the less. I'm still searching for my ideal lobster pie or stew. – Anonymous Review
Being a Marylander, I substituted lump crab meat for the lobster. I reduced the butter to only 1/4 cup in the main recipe part and added Old Bay Seasoning, Worchester sauce and cayenne pepper. Served with rice, it was fantastic. – Anonymous Review
Taste was fantastic, but the sauce was a bit more soupy than I expected. It was more of a lobster newburg but with bigger lobster chunks in the sauce. I added extra flour to thicken up the sauce, but with the substantial amount of sherry in it, it might be more worthwhile to just use less prepared sauce in each baking container. The recipe was a bit more complicated than was written. Have all the ingredients ready before starting to cook. – Anonymous Review
Anyone from Maine knows that you should never mask the light delicate taste of Maine Lobster with to many ingredients. The only way to make Lobster pie is with 3 simple ingredients: Lobster, butter, cracker topping (Ritz is best). – Reviewed by Julia Ricker
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