Ingredients: |
Ingredients: For the topping:
2 1/2 tablespoons salted butter, melted
1/2 cup crushed Ritz-style (butter) crackers
1/2 teaspoon paprika
2 tablespoons grated
Parmesan cheese
For the filling:
3 tablespoons plus 5 tablespoons salted butter
1/4 cup dry sherry
2 cups (12 ounces) chopped cooked lobster meat
3 tablespoons all-purpose flour
1 1/2 cups half-and-half
4 large egg yolks, lightly beaten
Garnish: minced chives
|
Directions: |
Directions:Preheat your oven to 350° and set a rack to the middle position. Make the topping: In a small bowl, stir together the butter, crackers, paprika, and cheese. Set aside
Next, make the filling: In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the sherry and boil 1 minute. Add the lobster, stir, and remove from the heat. Strain the juices from the skillet into a liquid measuring cup (reserving the lobster). Set aside.
In a 3- to 4-quart sauce-pan over medium-low heat, melt the remaining 5 tablespoons of butter. Add the flour and cook, stirring, until the mixture looks smooth and glossy. Stir the half-and-half into the reserved lobster/sherry mixture; then whisk that into the butter/flour mixture. Increase the heat to medium-high and simmer, stirring continuously, until the sauce thickens, about 3 minutes.
Spoon ½ cup of the sauce into a small bowl. Add the egg yolks one at a time, beating well after each addition. Add this mixture back to the sauce and stir over low heat until the sauce is smooth and thick, 3 minutes; don’t let it boil.
Remove from the heat and add the lobster. Pour the mixture into a medium-size casserole dish and sprinkle with the topping. Transfer to the oven and bake until golden brown, 10 to 15 minutes. Serve hot, garnished with minced chives. |
This recipe for Lobster Pie from The Publick House in Sturbridge, MA,1949 . is from