Lobster Pie
From twill10 13 years agoIngredients
- lobster Cream Sauce: shopping list
- 4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters) shopping list
- 3 tablespoons butter shopping list
- 3 tablespoons all-purpose flour shopping list
- 3 cups heavy cream shopping list
- 1/2 cup medium-dry sherry shopping list
- 1/2 teaspoon paprika shopping list
- salt and freshly ground black pepper shopping list
- Crumb Topping: shopping list
- 1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers) shopping list
- 3 tablespoons butter, melted shopping list
- 1/2 teaspoon paprika shopping list
How to make it
- Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
- In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
- For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
- Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.
People Who Like This Dish 6
- dpiper Nowhere, Us
- impssweetp Nowhere, Us
- figsk8r Nowhere, Us
- texalp Dallas, TX
- clbacon Birmingham, AL
- choclytcandy Dallas, Dallas
- twill10 Cape Girardeau, MO
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments