Lobster Pot Pie
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
55
Spice
41
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Butter (melted)3 tbsps
All-Purpose Flour3 cups
Heavy Cream1 cup
Sherry (medium-dry)1 tsp
Paprika1
SaltDirections:
1
Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish
2
In a large saucepan, melt the butter over medium-high heat
3
Add the flour and cook, whisking, until bubbly, about 1 minute
4
Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly
5
Season with the paprika and with salt and pepper to taste
6
Pour the sauce over the lobster in the dishes
7
The sauce will thicken as it cools
8
For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed
9
(The pies and topping can be made up to several hours ahead to this point and refrigerated
10
) Preheat the oven to 425°F
11
Sprinkle the crumbs evenly over the lobster mixture
12
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
13
Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish
14
In a large saucepan, melt the butter over medium-high heat
15
Add the flour and cook, whisking, until bubbly, about 1 minute
16
Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly
17
Season with the paprika and with salt and pepper to taste
18
Pour the sauce over the lobster in the dishes
19
The sauce will thicken as it cools
20
For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed
21
(The pies and topping can be made up to several hours ahead to this point and refrigerated
22
) Preheat the oven to 425°F
23
Sprinkle the crumbs evenly over the lobster mixture
24
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