Jordans Lobster Pie Recipes

LOBSTER PIE

Steps:

• Break up cooked lobster meat.
• I like to have mine broken rather small, again, you be the judge.
• You can't really mess this recipe up.
• Lay the meat in the bottom of a glass pan, the lobster should cover the bottom of the pan.
• I have also made this in those individual little thingies you make onion soup in, this is nice if you are having company.
• Pour some melted butter on top of the lobster.
• Just enough to coat it a little.
• At this point is when I usually start to pick at the lobster, You know: One for the pan, one for me!
• TRY not to do this, it really is better if you have a nice amount of lobster at the bottom of the dish!
• Pour some Half& Half over the meat next.
• The milk should come just about half way up the meat, not cover it.
• Don't worry if you think you have poured too much, it will be okay.
• I did this once and looked like an idiot at the sink trying to pour out some milk while keeping the lobster in!
• It will all work out in the end, promise!
• Put in the oven at 350 for about 15 minutes.
• While this is cooking you can make the crust.
• Super easy.
• Just crush up the crackers, right in a frying pan.
• Use the back of a big spoon, as fine as you like em.
• I don't make mine super fine, just kinda crushed.
• Then add whats left of the stick of butter.
• You can add more if you think it is too dry.
• Throw in the garlic and parsley.
• Cook over low heat just to let the butter melt.
• Stir it all together so the crackers get nice and coated.
• Spread this evenly over the lobster.
• Push it down a bit so that it can absorb the liquid in the pie.
• Set back in the oven for about 5 minutes.
• Let it sit on the counter for a couple minutes, just to set up and cool a bit.
• And then enjoy!
• That was sure a lot of typing for such an easy recipe, but it is worth it.
• One of my favorie things to make and to eat!

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.

LOBSTER POT PIE

Steps:

• Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
• Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
• For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Preheat the oven to 375 degrees F.
• Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

GRANDMOTHER'S LOBSTER PIE

Steps:

• Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
• Preheat the oven to 425 degrees F.
• Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.