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Lobster Pie Recipe | Succulent Chunks of Lobster in a Buttery Sauce

Lobster Pie Recipe | Succulent Chunks of Lobster in a Buttery Sauce
39 votes, 3.64 avg. rating (72% score)
by

Total Time: 40

Yield: 4 servings

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.
Lobster Pie Recipe | Succulent Chunks of Lobster in a Buttery Sauce

For the topping:

Ingredients:

  • 1/2 cup finely crushed Ritz or other buttery crackers
  • 1/2 teaspoon paprika
  • 2 tablespoons grated Parmesan cheese
  • 4 tablespoons salted butter, melted

Instructions:

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:

Ingredients:

  • 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

Instructions:

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.
Updated Wednesday, June 5th, 2002
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7 Responses to Lobster Pie Recipe | Succulent Chunks of Lobster in a Buttery Sauce

  1. carol davis November 14, 2002 at 10:21 pm #

    This lobster pie was excellent. My grandchildren are lobster lovers so I prepared it as a special meal. I will be doing it again.

  2. Rick Richardson April 27, 2004 at 12:29 am #

    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!

  3. Ellen Fogarty September 6, 2004 at 5:09 pm #

    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.

  4. Liz ewart December 22, 2007 at 7:15 pm #

    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.

  5. Holli Jones-White May 5, 2010 at 1:35 am #

    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.

  6. Julia Ricker December 18, 2011 at 1:18 pm #

    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).

  7. debilntt11@gmail.com July 21, 2012 at 11:50 am #

    I think the half cup of sherry called for in the recipe is way too much. I use 4-5 tablespoons and it allows the lobster flavor to come through on a stronger note. I’ve done similar seafood pies with crabmeat and shrimp and they are all wonderful. I agree that Ritz crackers make the best topping; maybe this is a New England habit?

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