Lobster pie has long been a popular way to serve our favorite crustacean. This one is a classic, loaded as it is with butter and high-quality sherry to bring out the meat's natural sweetness. A cracker topping gives it a pleasant crunch.
For the topping:
1/2 cup finely crushed Ritz or other buttery crackers
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese
4 tablespoons salted butter, melted
Preheat oven to 350°. Make the topping: In a small bowl, stir together crackers, paprika, and cheese. Stir in butter until evenly mixed. Set aside.
Next, make the filling: In a large skillet over medium-high heat, melt 3 tablespoons butter. Add sherry and boil 1 minute. Add lobster, stir, and remove from heat.
For the filling:
8 tablespoons (1 stick) salted butter, divided
1/2 cup good-quality dry sherry
2 cups chopped lobster meat
2 tablespoons all-purpose flour
1-1/2 cups half-and-half
4 large egg yolks
In a medium saucepan over medium heat, melt remaining butter. Add flour and cook, stirring, until mixture looks smooth and glossy. Remove from heat. Drain and reserve sherry and juices from the skillet with the lobster meat, then slowly whisk this liquid along with half-and-half into butter/flour mixture. Return to heat and cook, stirring continuously, until sauce is smooth and thick.
Spoon 4 tablespoons sauce into a small bowl. Add egg yolks one at a time, beating well after each addition. Return egg mixture to sauce and mix well. Stir over low heat about 3 minutes; don't let it boil. Remove from heat and add lobster. Pour mixture into four ramekins or a gratin dish. Sprinkle with topping. Bake until golden brown, 10-15 minutes. Serve lobster pie warm.