Ingredients

How to make it

  • Dust off Mom's 'Hand-me-down' well worn,and slightly showing a deeper hue then new...and begin.
  • Stir together the first six ingredients in a bowl...then stir in the cheese.
  • Gently work in the butter with your fingertips until mixture forms large crumbs.Cover and chill for about thirty minutes or so.
  • Meanwhile...turn on some music tonight and remove the frozen pie from it's dark box,and left it from it's imprisoned foil plate,for it has a date to meet Mom's deep ten inch pieplate...And,don't me late!
  • Cut slits in the top crust...Bake uncovered in a three hundred seventy five degree oven for fifty minutes.
  • Remove from oven...Sprinkle the topping over the top,mounding slightly in center.
  • Bake uncovered for about twenty to twenty five minutes,or until browned and bubbly.
  • Cool down in pieplate on a cooling rack for at least thirty minutes before serving.
  • ~but~
  • We are not through...
  • You will also have as the main course...A Hot Buttered Lobster With Garlic,Basil and Ginger
  • Have already stocked a good supply of The Original Butter Mints...you know,the ones that melt in your mouth,and were made long before your Dad grew whiskers,and the velvety smooth sherbet mint wafers that linger on the tongue...a burst of mint...So garlic will not be a problem.
  • In all reality this dish is best made from a fresh live lobster,but butchering a poor defenseless lobster in front of your quest does not seem like a perfect prelude to a night of seduction...that is unless the blindfold you use would be deemed a prop for forplay :o)
  • One Large Cooked Lobster
  • 2 Cloves Garlic...peeled and crushed
  • One Lime...Juice of
  • 1 teaspoon Ginger...freshly grated
  • A very small handful of...Fresh Basil leaves,finely shredded
  • Sea Salt
  • Cayenne Pepper
  • Place the lobster underside downwards on a board,and cut vertically with a large sharp knife...Carefully remove the white meat from the tail and discard the thin membrane near the back.Remove the claws,and crack them with the crackers,or whack them smartly with a heavy frying pan,or flat mallet...That should teach em' not to grab ya' before you ask them for dinner :o)
  • Carefully remove the meat...trying to keep from breaking it up as little as possible...Picky,picky,any remaining white meat from the shell,scrape out the rest and discard,cut the meat into largeish chunks.
  • Transfer the empty shells to a baking dish and reassemble the lobster meat into the shells.
  • Heat the grill,melt the butter in a pan,stir in the garlic,lime juice,and ginger,cook for a minute or two.Add the basil and season with sea salt and cayenne pepper.
  • Spoon carefully over the lobster then place the dish under a hot grill for about 5 minutes,or until you can hear it begin to bubble.Serve with a field green salad,with a dressing of tangerine...which involves tangerine juice,extra virgin olive oil,white wine vinegar,honey,minced shallot,and a pinch of salt,whisk and baptize the tender green...to accompany small red roasted potatoes,and a crusty bread.
  • For the pie...a Tawny Port would be nice.
  • For the Main Lobster...a White Burgundy may do.
  • http://youtu.be/mgFKHldCFHU ( Maybe Tonight...Willam Tell )

People Who Like This Dish 0
  • 22566 TX
  • Show up here?Review or Bookmark it! ✔
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes