Marjorie Mills was for several decades New England’s First Lady of cookery, Women’s Page editor of the Boston Herald-Traveler, author of many books, and radio commentator. A devoted partisan of Nantucket, she lives in a wonderful 17th-century house on the island.
Yield:
Serves 4Ingredients
4 tablespoons butter
1/2 cup sherry
2 full cups lobster meat
6 tablespoons butter
2 tablespoons flour
1-1/2 cups thin cream
4 egg yolks
Instructions
Melt the 4 tablespoons of butter; add sherry. Boil 1 minute, add lobster and let stand. Melt the 6 tablespoons butter; add the flour and stir well until it bubbles. Remove from heat. Slowly stir well until cream and wine drained from the lobster are thoroughly blended. Return to heat and cook, stirring all the time, until the sauce is smooth and thick. Remove from heat. Beat egg yolks well. Stir, a tablespoonful at a time, into the yolks 4 tablespoons of the sauce. Add to the sauce, mixing well. Heat over hot (not boiling) water. Sauce may curdle if it boils. (If the sauce should start to curdle, quickly add an ice cube or a spoonful of cold sweet or soured cream, and it will become smooth again.) Sauce should be stirred constantly while heating (takes about 3 minutes). Remove from heat, add lobster. Turn into individual casseroles or small deep pie plate. Sprinkle with topping. Bake in a slow, 325 degrees F oven for 10 minutes.
Lobster Pie Topping
Ingredients
1/2 cup cracker meal
2 tablespoons finely crushed potato chips
1/2 teaspoon paprika
2 tablespoons Parmesan cheese
4 tablespoons melted butter
Instructions
Mix first four ingredients. Add butter and blend well. Sprinkle on lobster pie.
