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Oct 16, 2010 04:44 AM

Lobster pie?

I've wanted to make a lobster savory pie since I was about four years old. I have no idea why. But now I've been googling recipes And none of them live up to my childhood dream. I want a large pie with a thick crust. I want the lobster to be in some kind of creamy sauce. All the recipes I see call for Sherry so I guess I'll get that. Also should I get live lobsters, cooked or just tail meat? Will the thick crust work? or should I I try something more thin and buttery? Also I plan on making it for my family who are lobster purists, and think lobster only needs to fresh, steamed and served with butter. Will I get disowned?

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  1. The current COTM has a recipe for lobster pot pie that looks pretty good. Try googling Ina Garten and Lobster Pot Pie.

    2 Replies
    1. re: roxlet

      I've had many Lobster Pot Pies over the years.....including open-faced. The pie shells are usually pre or par baked bottoms and tops baked separately. The filling is added in hot and then assembled and finished in the oven only slightly

      1. re: roxlet

        Yes, her pie is great. Emeril has a lobster pie with corn and limas, but it's a pricy and complicated endeavor when fresh corn and limas are in season, for a once a year special. It's very good. The recipe is at FN.

        I prefer a puff pastry crust for this crust, and cognac can be used if one isn't fond of sherry. Claws and tail meat are fine, either cook your own (cheaper, plus you can make stock with the shells) or buy the meat. Reducing heavy cream for the sauce base is better than a roux based sauce, imo.

        To the OP, I don't think you'll get disowned for making this; you just may become the new family hero.

      2. My random two cents . . .

        The meat from fresh whole lobsters tastes considerably better than that from frozen tails. Plus, it's cool to get a whole claw in a preparation. Moreover, when using lobster meat in a recipe that requires it to be re-cooked or reheated, the whole lobster needs to be undercooked a bit when initially steamed. That basically rules out using pre-cleaned, frozen meat.

        Lobster loves sherry. It is a wonderful cooking combination. Yes, you can substitute cognac, white wine, even vermouth, but it's just not the same.

        As to the purists, don't let their ignorance stop you from revelling in the luxurious taste of lobster, butter, cream, and sherry (a bit of chile is key as well, since all that sweet & creamy needs a slight foil).

        3 Replies
        1. re: MGZ

          That sounds so good! A place here makes the most delicious lobster pot pie, it's an upscale chicken pot pie with a puff pastry top that stays crispy & delicous, with a full 1.25# lobster's worth of meat inside bathed with a flavorul cream sauce & corn, onions, and I don't even remember the other veggies - keep it simple.

          And definitely buy whole lobsters and cook them yourself to make this special dish.

          Let us know how it turns out ! ! ! !

          1. re: Snorkelvik

            I use puff pastry as well, and don't bother with a bottom crust. The pastry can be prebaked and just heated through atop the lobster pie filling, so as not to overcook the delicate lobster.

            Same thing for oyster pie, which is almost as good as lobster...

          2. re: MGZ

            MGZ, yo hit it square on the head. Lobster, butter, cream and sherry, great combination.

          3. I'd go with live ones and understeam them so their meat doesn't get tough in the oven. To that end, I might also pre-bake the bottom crust, add the undercooked lobsters in their sauce, add the top crust, and finish cooking. I wonder, too, if you could stick it under the broiler or raise the temperature for the final cooking phase so as to cook the top surface faster but not overdo the meat. Or maybe I'm full of it; I am emphatically not a baker, but man do I love lobster.

            Regarding lobster purists... I would just try to use very little, or at least a very simple, sauce if I wanted to appease those who thought (as I sort of do) that eating lobster in any form more elaborate than a roll is gilding the lily. If you sort of imagine the pie as a baked, gooey lobster roll and present it as such, maybe your family will be more amenable.

            As for the crust thickness thing... Sorry, can't help you here. Both because I'm not a baker and because I don't really understand how a pie crust can be thick, exactly.

            Good luck, and I'm curious to see your eventual recipe!

            1. I'm in the purist group and love mine without crust, nice huge chunks in a casserole mixed (lightly) with crush ritz crackers, lil parsley, lil lemon juice, lil topping of br crumbs, dabs of butter - bake!!!

              I haven't had it many other ways, but all advice here sounds great.

              and yes, steam yourself - makes a world of diff