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 voilà!
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
Lobster Pie Crust
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