Langdon Lobster Pie Recipes

SHIRLEY'S LOBSTER PIE FOR ONE

Steps:

• Defrost lobster if it is frozen, and cut into bite size pieces.
• Put crackers, broken into pieces, into a blender and chop fine.
• Combine lobster and crackers, then add melted butter mixed with lemon.
• Mix until crumbs are damp all over.
• Put into a small casserole dish to bake, then put 4-5 dry, broken crackers over the top.
• Bake at 400, for 15-20 minutes.
• You may add extra lemon to taste, when ready to eat.
• Note:.
• I love to dip mine in melted butter with a little bit of vinegar and salt.

LOBSTER PIE

Steps:

• Preheat oven to 350 F degrees.
• Mix first four ingredients.
• Stir in lobster, s&p.
• Pour into pie shell.
• Melt butter and add bread crumbs.
• Stir.
• Sprinkle over crab mixture.
• Sprinkle w/ a few dashes of paprika.
• Bake 40-45 minutes.
• Let rest 10 minutes or so before serving.
• Serve with a green salad or steamed asparagus with rosemary butter.

LOBSTER POT PIE

Steps:

• 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.