This Lobster Pie recipe is unapologetically rich and delicious — a celebration food that every New Englander should make at least once.
By Yankee Magazine
Nov 29 2021
Lobster PiePhoto Credit : Heath Robbins
This dish is inspired by the original Lobster Pie recipe from The Publick House in Sturbridge, Massachusetts, which ran in the October 1949 issue of Yankee Magazine. Intensely rich and unforgettably delicious, it’s a celebration food that every New Englander should make at least once.
2 1/2 tablespoons salted butter, melted
1/2 cup crushed Ritz-style (butter) crackers
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese
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.
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
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.