March 12, 2010

Lobster Pie

Lobster pie

I hope you are enjoying this blog's devolution into a chronicle of food.

In any case, I have to keep my recipes someplace, and that place turns out to be the internets. When I can't remember how I made something, I search Google for "drmomentum salt potatoes" et voilĂ !

Here's my recipe for lobster pie. Go heavy on the lobster meat, this recipe makes a lot of sauce. Or, add some chopped scallop pieces in there. It's your pie! And you should really try to make this at least once. It's almost as good as any lobster pie I've had, and that's on my first try. So, treat your lobster right!

Lobster Pie Filling

  • 10 Tablespoons butter (1-1/4 sticks), divided
  • 1/2 cup good-quality sherry
  • juice of 1 lemon
  • 2 cups lobster meat (or more), in bite-sized pieces
  • 2 Tablespoons flour
  • 1-1/2 cups half-and-half
  • 4 egg yolks, beaten
  • 1 Tablespoon shallot chopped fine
  • 1/2 teaspoon dried dill

Lobster Pie Crust

  • 1/2 cup Ritz cracker crumbs (about 1/3 sleeve)
  • 1/2 tsp paprika
  • 2 Tbsp grated Parmesan cheese
  • 4 Tbsp melted butter

I start with my lobster meat already mostly cooked. Steam them for 8-9 minutes and remove the meat. Two 2 lb lobsters probably would have been perfect for this recipe. On my first try I used lobster and scallop.

Preheat oven to 375 degrees F.

Heat sherry and lemon together. Toss in shallots and reduce by about half.

Add 4 tablespoons of the butter, cut into 4 parts. Whisk together as butter melts over medium heat.

Add lobster meat and remove from heat.

In a medium saucepan, melt remaining (8 Tbsp) butter.

Add flour and cook, stirring, until mixture bubbles. Remove from heat.

Remove the lobster meat from the sherry/butter/lemon.

Slowly stir the sherry/butter/lemon into your main saucepan of melted butter/flour. Slowly stir in the cream as well. Thoroughly blend.

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.

Once all the egg is mixed with the 4 Tbsp of sauce, whisk egg mixture back into sauce.

Add dill and whisk over low heat about 3 minutes; do not allow to boil.

Remove from heat and add lobster.

Combine ingredients for crust.

Dump the filling into a 1-1/2 to 2 quart casserole. Something with tall sides is nice to prevent spillage.

Bake about 15 minutes to heat through.


Serve with lightly steamed asparagus. The asparagus is yummy in the pie filling.

Posted by James at March 12, 2010 6:31 AM
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Hey - there's nothing devolved about a food blog!!

I make a lighter crustless scallop "pie" (more like a casserole, 'cuz I'm lazy) with just Ritz cracker crumbs, butter, sherry, lemon juice, paprika, and parsley. (Sometimes a little Bay seasoning instead of paprika, but I'm on the fence with that one.)

The egg yolks and flour are a great addition that I honestly hadn't considered. They'd make a richer, more satisfying dish.

I generally avoid cheese with seafood, though - I think the taste of the cheese overwhelms the seafood. But I bet a tiny bit of parmesan is a nice enhancement.

Posted by: Julie at March 12, 2010 8:10 AM

I worried about that, too. Although in this case it didn't overwhelm, it would have been fine with less Parmesan. The original recipe had no spices, and I think the Parmesan was there to give saltiness and additional richness.

I actually skipped the butter in the crust, mainly because Ritz already has fat in it.

I was worried about the egg yolks, but the method of adding them specified above makes a successful sauce and you don't get a cooked egg mess if you are careful.

Butter, sherry and lemon juice is the beginnings of a beurre blanc. Here's a great demo of how to make a modified buerre blanc that you can put on any seafood:

Awesome! That's be great over scallops or lobster, crab or whatever.

I made the richer sauce because I needed it to be much thicker; I wanted more of a filling.

Posted by: James at March 12, 2010 8:36 AM

Just drooled all over my keyboard.....

Posted by: Karen at March 12, 2010 11:50 AM

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