Coonamesset Lobster Pie
By Yankee Magazine|Sep 23 2008|
This lobster pie is extremely rich and undeniably delicious. Serve with a dry white wine and tossed salad. –Connamesset Inn, Falmouth, Massachusetts
Yield
Serves 6-8.
Ingredients
1 tablespoon finely chopped shallots
1/2 pound fresh mushrooms, sliced
3 ounces butter
6 ounces sherry
1-1/2 pounds cooked fresh lobster meat, cut in 1-inch chunks
2 ounces brandy
1/2 teaspoon dry mustard
1/4 tablespoon lobster base (available from gourmet food shops and some seafood markets)
1/4 teaspoon Worcestershire sauce
2 drops Tabasco sauce
1 quart heavy cream sauce (made from 1 quart milk, 1/4 pound butter, and 1/4 pound flour)
1 pound crushed potato chips, moistened with drawn butter
Instructions
Sauté shallots and mushrooms in butter until tender. Add sherry and lobster meat and cook 3 minutes. Add brandy and flame. Stir in remaining ingredients, except potato chips, and bring to boil. Cook 5 minutes. Pour into deep casserole dish, cover with 1/4-inch-thick layer of moistened potato chips, and bake in 350 degrees F oven for 15-20 minutes or until brown and bubbly.
