Recipe For Cooking New England Lobster Pie

Toaster Oven Pot Pies :: Seafood Pies

New England Lobster Pie

Source: Yankee magazine

Makes approximately: 4 servings

10 Tbsp. (1 1/4 sticks) butter, divided
1/2 C. good-quality sherry
2 C. lobster meat, in bite-size pieces
2 Tbsp. flour
1 1/2 C. half-and-half
4 egg yolks, beaten

Preheat oven to 325 degrees F.

Melt 4 Tbsp. of the butter, add sherry, and boil 1 min. Add lobster and remove from heat.

In a med. 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 Tbsp. of the sauce into a sm. bowl. Add beaten egg yolks, 1 Tbsp. at a time, stirring well after each addition. Return egg mixture to sauce and mix well. Stir over low heat about 3 min.; do not allow to boil. Remove from heat and add lobster. Turn into four individual ramekins or a sm., deep pie plate.

Combine topping ingredients, blend well, and sprinkle over pie(s). Bake about 10 min. to heat through.

Topping
1/2 C. cracker meal
1/2 tea. paprika
2 Tbsp. grated Parmesan cheese
4 Tbsp. melted butter