Lobster Pie

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Servings: 4 Difficulty: Intermediate
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A rich and creamy classic seafood pie with a buttery sherry sauce
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Lobster Pie recipe image
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Lobster Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 220.4

Description

This elegant Lobster Pie features tender chunks of lobster simmered in a luxurious, velvety sauce made with butter, sherry, and milk. The dish offers a comforting, rich flavor profile with a smooth texture that balances the sweetness of the seafood with the dryness of the wine. It is an excellent choice for a special weeknight dinner or a sophisticated lunch for two. Simple to assemble with pantry staples, this recipe delivers restaurant-quality results at home. Serve warm for the best experience.

Ingredients

Directions

  1. Preheat the oven to 300&# 194;°F (150ðC).
  2. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the sherry and bring to a boil, simmering for one minute to cook off the alcohol.
  3. Add the lobster meat to the sherry mixture and let it stand off the heat for a few minutes to infuse flavor. Reserve any liquid from the lobster.
  4. In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat. Sprinkle in the flour and stir continuously for about one minute until the mixture bubbles and forms a smooth roux.
  5. Remove the saucepan from heat. Slowly whisk in the milk and the reserved lobster/sherry liquid to prevent lumps.
  6. Return the sauce to low heat and cook, stirring constantly, until the sauce thickens and becomes smooth.
  7. In a small bowl, lightly beat the egg yolks. Temper them by slowly whisking a small amount of the hot sauce into the yolks, then pour the yolk mixture back into the saucepan, stirring constantly.
  8. Place the saucepan in the top of a double boiler over hot (not boiling) water. Stir constantly for about 3 minutes to gently cook the eggs without curdling.
  9. Remove the sauce from heat and fold in the lobster meat.
  10. Pour the lobster and sauce mixture into a small, deep pie plate or baking dish.
  11. Sprinkle the top with bread crumbs. Bake at 300ðF (149ðC) for 10 minutes, or until heated through and the crumbs are golden.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 220.4kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 10.0g50%
Cholesterol 96.4mg33%
Sodium 318.6mg14%
Total Carbohydrate 5.1g2%
Dietary Fiber 0.1g1%
Sugars 2.3g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe mentions "cream and wine drained from lobster" in the directions but lists Milk and Sherry in the ingredients. Use the milk listed and the sherry mixture as described in the steps.

Ensure the water in the double boiler is hot but not boiling to prevent the egg yolks from scrambling.

If using frozen lobster meat, thaw it completely and drain well before adding to the sauce to avoid watering it down.

Serve immediately while warm for the best texture of the sauce.

Keywords: lobster, pie, seafood, sherry, cream sauce, dinner, comfort food, classic, butter, eggs, baking, main course, easy, rich, creamy, shellfish, comforting, traditional
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