We are LOVING summer right now! The hot days, lazy nights, good wind and lots of sailing - a perfect summer! Last week a reader requested my recipe for Lobster Pie, and I realized that I haven't made this in FOREVER!
Oh. My. Gosh. This is easily the richest, most decadent Lobster Pie that you will ever have, and a family favorite! Succulent chunks of fresh lobster are baked up in a rich cream sauce and topped with a perfectly seasoned buttery crumb topping into a lobster gratin - a rich and luxurious dish that is perfect on a summer night or for a special occasion.
Always start with the absolute freshest lobster you can find! Fresh lobster tails are SO EASY to cook up perfect every time! Simply start with a large pot with a steamer insert - fill with enough water to just meet the bottom of the steamer. Bring to a boil, drop in the lobster, and steam for EXACTLY 8 minutes. No more, no less.
For reference, a half-pound lobster tail will yield about 1/2 cup of lobster meat.
Planning is key to the ease in preparing this dish - so simple to make, as long as you start with prepping and measuring everything ahead of time, you can easily make this by yourself, but it's always more fun to have a helper!
You can make this several hours before you plan to serve, and simply pop it in the oven right before serving.
You'll need to decide whether you are serving this as an appetizer or a main dish - it is so rich that most of the time, everyone is filled up with just an appetizer-sized portion, especially if you are serving this with a fresh Fanny Baer Shrimp & Avocado Ranch Salad and some warm fresh bread! You can bake this up in 8 small ramekins, 4 small gratin dishes, or a single casserole - depending on how you would like to serve.
Lobster Pie has always been a popular way to serve this delicate crustacean! This classic dish is loaded with butter, high-quality sherry and cream to bring out the meat's natural sweetness.
The perfectly seasoned cracker crust (hello - can you go wrong when you start with Ritz Crackers?) goes upscale with the addition of smoked paprika and fresh parmesan cheese - it is the perfect topping! I usually put a tablespoon of the topping on the BOTTOM of each ramekin as well - just to keep things interesting! (And especially important if you have someone hanging around that will SNITCH the topping off of yours when you aren't looking!)
I can't begin to tell you how luxurious this sauce is! Everything about this is rich - the lobster, the velvety lobster cream sauce, and even the buttery topping. Preparation is so simple, and the results are always delicious!
If you want to change things up, you can also serve this over puff pastry.
Everyone loved this tonight, and it will make a perfect birthday dinner for someone special!
Hope that you love this as much as we do!
LOBSTER CREAM SAUCE:
2 cups fresh cooked lobster meat (cut into chunks)
1 shallot (chopped fine)
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups half and half
½ cup good quality dry sherry
4 large egg yolks (room temperature)
½ teaspoon smoked paprika
Salt and freshly ground black pepper
1-1/2 cups crushed Ritz Crackers
3 tablespoons butter (melted)
½ teaspoon smoked paprika
2 tablespoons Parmesan cheese (grated)
YIELD: 8 appetizer servings, 4 dinner servings
HOW I MAKE THIS:
To start off, read this entire recipe and make sure that you have all of your ingredients measured, prepped and ready to go – very important! This is an easy dish to make if you are prepared!
1. Prepare Topping: In a small bowl, stir together cracker crumbs, smoked paprika and cheese. Stir in melted butter until evenly mixed; set aside.
2. Steam lobster tails for 8 minutes; remove from heat, remove meat, measure & set aside.
3. While lobster is steaming, spray eight ramekins or four small gratin dishes with non-stick spray. Sprinkle about a tablespoon of topping into the bottom of each dish; set aside.
4. In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add sherry and chopped shallot; boil for one minute. Add lobster, stir, and remove from heat.
5. Prepare Lobster Cream Sauce: In a non-stick saucepan over medium heat, melt remaining butter. Add flour and cook, stirring, until mixture looks smooth and glossy. Remove from heat.
6. Drain and reserve sherry and juices from the skillet with the lobster meat, then slowly whisk this liquid into the sauce. Slowly add in half & half.
7. Return to heat and cook, stirring continuously, until sauce is smooth and thick.
8. In a separate small bowl, spoon 4 tablespoons of the cream sauce. Add the egg yolks one at a time, beating well after each addition. Return egg mixture to sauce and mix well. Add smoked paprika, and salt and pepper to taste. Whisk over low heat about 3 minutes – DO NOT LET IT BOIL!
9. Remove from heat and add lobster. Pour mixture into prepared ramekins or au gratin dishes.
10. This recipe can be made up to several hours ahead to this point and refrigerated. When you are ready to bake, preheat oven to 350 degrees.
11. Sprinkle with topping.
12. Bake uncovered until the sauce is bubbly and crumbs are deep golden brown (10-15 minutes for ramekins, 15-20 minutes for gratin dishes)
13. Serve immediately to roaring applause!
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