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Jan 14, 2009 02:52 PM

Lobster Pie

Am looking for a killer recipe for Lobster Pie,can anyone help

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  1. I use a lobster a la Newberg recipe and freshly made or, if pressed for time (or lazy), frozen pie crusts.

    1. This is typical NE food but classically done:

      2 tbso butter
      1 tbsp flour
      3 tbso sherry wine
      2 cups heavy cream
      1/8 tsp fresh grated nutmeg
      2 cups fresh lobster meat diced
      3/4 cup cracker crumbs
      1 tbso minced parsley
      3 tbso melted butter


      1. Melt the butter and add the flour to create avery wet roux.
      2. whisk in the sherry and cream. whick to a simmer for 15 min on low fire.
      3. Add the nutmeg lobster and mix well. adjust the seasoning and remove from the heat.
      4. In a bowl, combine the crumbs,butter and parsley mix wekk and divide the lobster in 4 small ramekins. sprinkle the crumbs on top and place under a broiler jst to lightly brown.

      6 Replies
      1. re: Frank Terranova

        This sounds wonderful!

        Is there a specific type cracker traditionally used. I want to make it fr someone from the NE and would like to get it close to the flavor they remember.

        Thank you.

        1. re: meatn3

          If yo can find them, Common Crackers (like a giant oyster cracker), or Pilot Crackers, a sort of un-salted saltine cracker

          1. re: meatn3

            I would say ritz crackers, buttery flavor adds to the pie. Most places I've had it, nice size crumbs of ritz - Hilltop on Rt. 1, Saugus Ma. was always a great one.

            We make one that is simple to let the lobster highlight. Just melted butter, lobster in big chunks, ritz crackers, and parsley (little lemon juice at serving time)

          2. re: Frank Terranova

            I like to add sauteed leeks and shallots to the roux. For flavoring, besides parsley and nutmeg, some thyme and paprika are nice. I use puff pastry for a crust like they tend to do down east here. It's all good!

            1. re: coll

              The puff pastry is it "crust" or a piece put on top?

              1. re: MaldenBoy

                When you see it for sale around here, it has a crust on top and bottom, like a fruit pie. I do it both ways, my husband likes an upper and lower crust, while I just try to save calories by just putting on top. So when I make it in my little ramekins, it would be too much trouble to try to form it into the bottom (that's my excuse anyway) and if he demands a bottom crust then I make it in a pie tin. But always puff pastry on top. But I guess you could put it on the bottom and then cracker crumbs on top too.