Marjorie Mills Lobster Pie Recipes

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LOBSTER PIE



Lobster Pie image

This is one of those dishes that my kids would never even taste because they didn't like the smell of the lobster. Now that they have tried it I have to share it! I usually just throw this together and never worry about measurements, but this is my best guess. Add or subtract to your liking.

Provided by Lynie

Categories     Lobster

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 cooked lobsters (I usually use 2 good sized fellas)
1/4 lb butter
half-and-half
Ritz cracker, one sleeve
parsley
garlic powder

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!

EMERIL'S LOBSTER POT PIE



Emeril's Lobster Pot Pie image

Make and share this Emeril's Lobster Pot Pie recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Savory Pies

Time 1h23m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons unsalted butter
1/2 lb oyster mushrooms (or a combination of both) or 1/2 lb shiitake mushroom (or a combination of both)
1/3 cup minced shallot
1/4 cup cognac or 1/4 cup brandy
2 tablespoons flour
1 1/2 cups shrimp stock
1 cup milk
1 cup heavy cream
1/2 cup frozen green pea
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme
1 lb cooked lobster meat, cut into bite-size pieces
2 tablespoons chopped fresh chives
1 1/2 teaspoons minced fresh tarragon
1 sheet frozen puff pastry, thawed
1 egg yolk, lightly beaten and mixed with 2 tablespoons water

Steps:

  • In a heavy saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring, until wilted and golden brown around the edges, about 5 minutes. Add the shallots and cook until softened, about 1 minute. Add the cognac and cook until almost completely evaporated. Sprinkle the flour over the top of the mushrooms and shallots, stir to combine well, and cook for 2 minutes. Add the shrimp stock and milk, and whisk until smooth. Continue to cook until thickened. Add the heavy cream, green peas, salt, nutmeg, cayenne pepper, and thyme, and cook for 15 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled. Add the lobster meat, chives, and tarragon. Refrigerate until thoroughly chilled, then divide lobster mixture evenly among four 12-ounce ramekins.
  • Preheat the oven to 400 degrees F.
  • On a lightly floured work surface, roll puff pastry to a thickness of 1/8-inch. Using a decorative cutter, cut the pastry into circles 3/4-inch larger than the diameter of the ramekins. Transfer the dough rounds to the top of the ramekins and press the edges of the pastry around the top of the dishes. With a pastry brush, lightly coat the top of the pastry with some of the egg yolk mixture. Using the tip of a paring knife, cut a slits in the center of the pastry for the steam to escape.
  • Bake in the middle of the oven for 20 to 25 minutes, or until pastry is puffed and golden brown and sauce is bubbling hot.

Nutrition Facts : Calories 856.5, Fat 61.6, SaturatedFat 29, Cholesterol 306.5, Sodium 1029, Carbohydrate 46.2, Fiber 4, Sugar 3, Protein 31.8

LOBSTER POT PIE



Lobster Pot Pie image

Provided by Brooke Dojny

Categories     Milk/Cream     Bake     Quick & Easy     Dinner     Lobster     Sherry     Winter

Yield 4 servings

Number Of Ingredients 12

Lobster Cream Sauce:
4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups heavy cream
1/2 cup medium-dry sherry
1/2 teaspoon paprika
Salt and freshly ground black pepper
Crumb Topping:
1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
3 tablespoons butter, melted
1/2 teaspoon paprika

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.

MARJORIE MILL'S LOBSTER PIE



Marjorie Mill's Lobster Pie image

Marjorie Mill's was for several decades New England's first lady of cooking, woman's page editor of Boston's Herald-Traveler, author of many books, and radio commentator. A devoted partisan of Nantucket she lived there for many years until her death in the mid 1970's.

Provided by NewEnglandCook

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1/2 cup sherry wine
2 cups lobster meat
lobster juice
6 tablespoons butter
2 tablespoons flour
1 1/2 cups light cream
4 egg yolks
1/2 cup cracker meal
2 tablespoons crushed potato chips
1/2 teaspoon paprika
2 tablespoons parmesan cheese
4 tablespoons melted butter

Steps:

  • Melt 4 Tbs butter in a sauté pan. Strain and save any lobster juices packed with the lobster and lightly sauté the lobster in the butter.
  • Pour in the sherry and stir well over low to medium heat for 5 to 10 minutes.
  • Take off heat and strain out sherry butter and save. Set the lobster meat aside.
  • Melt 6 tbs butter and add 2 tbs flour. Stir and cook the mixture well without browning it for about 5 minutes.
  • Stir in slowly the cream, lobster juice, and sherry butter allowing it to thicken carefully.
  • Stir in some of the sauce before adding the yolks to the main body of the sauce. Heat stirring consistently but don't let it boil. If it separates add some cold cream and whisk it back. Add the lobster.
  • For the topping:.
  • Mix first four ingredients. Add butter and blend well.
  • Sprinkle on lobster pie.
  • I was very generous with everything here. Esp the cheese and paprika.
  • Pour into individual or 1 big casserole, put topping on and bake in a slow oven (325°F) for 10 minutes.

Nutrition Facts : Calories 768.6, Fat 63.5, SaturatedFat 38.4, Cholesterol 357.3, Sodium 469.2, Carbohydrate 17.3, Fiber 0.5, Sugar 1.5, Protein 7.6

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