Best 11 Lobster Pie Recipes

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Indulge in the ultimate seafood extravagance with our delectable Lobster Pie. This luxurious dish combines the succulent sweetness of lobster with a creamy, flavorful filling, all encased in a golden-brown, flaky crust. Prepare to tantalize your taste buds with this culinary masterpiece.

This comprehensive recipe guide offers three variations to suit your preferences:

1. **Classic Lobster Pie**: Experience the timeless elegance of the traditional lobster pie, featuring a rich and creamy filling made with succulent lobster meat, aromatic vegetables, and a touch of cognac for added depth of flavor.

2. **Lobster and Shrimp Pie**: Elevate your seafood indulgence with the addition of tender shrimp, creating a symphony of flavors and textures that will delight your palate.

3. **Lobster and Crab Pie**: Experience the ultimate seafood extravaganza with a combination of succulent lobster and delicate crab, resulting in a luxurious filling that showcases the best of the sea.

Each recipe provides step-by-step instructions, ensuring success even for novice cooks. Whether you prefer a classic or a more elaborate version, these Lobster Pie variations will leave you and your loved ones in awe. So, gather your ingredients, don your apron, and embark on a culinary journey that promises an unforgettable seafood feast.

Let's cook with our recipes!

GRANDMOTHER'S LOBSTER PIE



Grandmother's Lobster Pie image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
Five 1-pound lobsters
2 sticks (1 cup) butter
2 tablespoons lemon juice
3 cups crushed snack crackers
4 sprigs parsley, for serving
Lemon wedges, for serving

Steps:

  • Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
  • Preheat the oven to 425 degrees F.
  • Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.

LEW'S FAMOUS LOBSTER POT PIE



Lew's Famous Lobster Pot Pie image

What's better than chicken pot pie? Lobster Pot Pie!! Wonderful and comforting pot pie that all your family and friends will ask for again and again.

Provided by AUSTINNETWORK

Categories     Seafood     Shellfish     Lobster

Time 1h25m

Yield 6

Number Of Ingredients 14

1 (3 ounce) package dry crab boil (such as Zatarain's® Crab & Shrimp Boil)
5 small lobster tails
1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
5 tablespoons butter
½ cup diced onion
½ cup diced celery
⅓ cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 ½ cups frozen mixed vegetables, thawed
½ cup diced potato

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and crab boil bag to a boil in a large saucepan.
  • Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
  • Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
  • Place a pie crust into the bottom of a 9-inch pie pan and set aside.
  • Heat butter in a skillet over medium heat.
  • Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
  • Stir flour into onion and celery mixture until vegetables are coated with flour.
  • Combine chicken broth and milk in a bowl.
  • Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
  • Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
  • Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
  • Pour lobster filling into the prepared pie crust.
  • Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
  • Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
  • Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
  • Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 46.7 g, Cholesterol 119.1 mg, Fat 33.1 g, Fiber 5 g, Protein 25.8 g, SaturatedFat 12.1 g, Sodium 1058 mg, Sugar 2.7 g

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!

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.

LOBSTER AND CRAB POT PIE



Lobster and Crab Pot Pie image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1 pound frozen puff pastry, thawed
1 egg, beaten
1/4 cup grapeseed oil
1 cup diced white onion
1 pound lobster meat, diced
1 cup small diced carrots
1 cup small diced celery
1/2 cup all-purpose flour
4 cups chicken broth
3 cups milk
1 pound jumbo lump crabmeat, cleaned, cartilage removed
1/2 cup frozen English peas, thawed
Salt and freshly ground black pepper
2 tablespoons chopped chives, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
  • Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool.
  • Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.
  • At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
  • Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness.
  • Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
  • *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful.

LOBSTER SHEPHERD'S PIE



Lobster Shepherd's Pie image

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Seafood     Shellfish     Lobster     Potato     White Wine     Garlic     Milk/Cream     Horseradish     Onion

Yield 4 Servings

Number Of Ingredients 20

2 lb. russet potatoes, scrubbed, pricked all over with a fork
8 Tbsp. (1 stick) unsalted butter, divided
1 1/2 lb. lobster tails, meat removed from shells and cut into 2" pieces, shells broken into 2" pieces
2 Tbsp. tomato paste
1/2 cup dry white wine
1 medium yellow onion, peeled, halved through root end
1 head of garlic, halved crosswise
2 celery stalks, halved crosswise
2 bay leaves
1 tsp. black peppercorns
Kosher salt
4 medium carrots, peeled, cut on a diagonal into 2" pieces, divided
1 1/2 cups half-and-half, divided
Freshly ground black pepper
2 large egg yolks
¼ cup chopped dill
2 Tbsp. prepared horseradish
8 oz. pearl onions, peeled
1/4 cup all-purpose flour
Flaky sea salt

Steps:

  • Place a rack in top-most position of oven; preheat to 400°F. Roast potatoes directly on rack until tender, 60-70 minutes. Let sit until cool enough to handle.
  • Meanwhile, heat 2 Tbsp. butter in a large saucepan over medium-high until melted and foaming. Add lobster shells and cook, stirring often, until bright red, about 5 minutes. Add tomato paste and cook, stirring, until it starts to brown and stick to pot, about 1 minute. Add wine and cook, scraping up browned bits, until almost completely evaporated, about 3 minutes. Add yellow onion, garlic, celery, bay leaves, peppercorns, 1 carrot, and 4 cups water. Toss in a generous pinch of kosher salt and bring to a boil over medium-high. Reduce heat and simmer briskly until liquid is reduced by two-thirds, 50-60 minutes. Strain stock through a fine-mesh sieve into a heatproof measuring glass; discard solids. (You should have about 1 1/2 cups.)
  • While the potatoes are cooling, warm 1 cup half-and-half and 2 Tbsp. butter in a medium saucepan over low heat just to melt butter.
  • Split potatoes lengthwise and scoop flesh into half-and-half mixture. Smash with a potato masher until mixture is smooth and lump-free; season generously with kosher salt and pepper. Remove from heat and mix in egg yolks, dill, and horseradish; cover with plastic wrap and set aside.
  • Melt remaining 4 Tbsp. butter in a clean large saucepan over medium. Add pearl onions and remaining carrots and cook, stirring, until onions start to turn translucent, 5-8 minutes. Sprinkle flour over; stir to combine. Cook, stirring, until flour leaves a film on bottom of pot, about 4 minutes. Stirring constantly, gradually stream in stock, then bring to a simmer. Remove from heat and stir in remaining 1/2 cup half-and-half; season sauce with kosher salt and pepper. Let cool slightly.
  • Arrange lobster pieces in a shallow 1 1/2-qt. baking dish and ladle sauce over. Dollop mashed potatoes on top and use the back of the spoon to spread across surface, creating decorative swirls. Sprinkle with sea salt. Bake on a foil-lined baking sheet until lobster is cooked through and filling is bubbling around the edges, 20-25 minutes. Turn on broiler and broil pie just until topping is browned in spots, about 1 minute. Let rest 5-10 minutes before serving.
  • Do Ahead
  • Pie can be assembled 1 day ahead; cover and chill. Bring to room temperature and uncover before baking.

LOBSTER POT PIE



Lobster Pot Pie image

Rich pot pie, perfect evening comfort food on a cold night! It is labor-intensive and expensive, but the end result is worth the effort--avoid shortcuts and substitutions if possible. Lobster stock is the easiest way to cut down on cost without sacrificing taste.

Provided by AlliePeacock

Categories     Seafood     Shellfish     Lobster

Time 2h27m

Yield 8

Number Of Ingredients 23

½ cup clarified butter, divided
1 cup minced onion
1 tablespoon thinly sliced shallots
1 tablespoon minced garlic
1 tablespoon thinly sliced leeks
1 cup diced acorn squash
1 cup minced parsnips
1 cup diced carrots
1 cup minced celery
½ cup diced celery root (celeriac)
½ cup all-purpose flour
4 cups lobster stock
1 cup minced crimini mushrooms
6 tablespoons sherry wine
½ cup chopped fresh tarragon
½ cup chopped fresh parsley
¼ teaspoon hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste
2 bay leaves
2 tablespoons sherry vinegar
1 cup cooked and coarsely chopped lobster meat
1 cup sweet baby peas
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Heat 1/4 cup butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in shallots, garlic, and leeks; cook until softened, 2 to 3 minutes. Add acorn squash, parsnips, carrots, celery, and celery root. Reduce heat to low and cook vegetables until softened, about 10 minutes. Transfer vegetables to a bowl.
  • Preheat oven to 450 degrees F (232 degrees C).
  • Heat remaining butter in the same skillet over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking the roux, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes.
  • Stir vegetable mixture, lobster stock, mushrooms, sherry wine, tarragon, parsley, pepper sauce, salt, and pepper into the roux. Cook and stir gently until thick, 12 to 15 minutes. Stir in sherry vinegar. Add lobster meat and peas. Spoon roux mixture into a casserole dish or ramekins. Cover and place near or above the hot oven until ready to use.
  • Unroll puff pastry. Cut sheets into crusts slightly larger than the pie plate. Press 1 layer onto the bottom of a 9-inch pie plate.
  • Bake bottom crust in the preheated oven until light brown, about 8 minutes. Remove from oven and fill with roux mixture. Place top crust over filling; press its edges onto the bottom crust to seal.
  • Continue baking until top crust is golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 582.7 calories, Carbohydrate 47.4 g, Cholesterol 47 mg, Fat 37.4 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 14.2 g, Sodium 564.5 mg, Sugar 4.2 g

SHRIMP IN LOBSTER CREAM POT PIE



Shrimp in Lobster Cream Pot Pie image

This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool!

Provided by Brazilianflavor in

Categories     Savory Pies

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 lbs flour
1 1/2 cups margarine
1 egg
1/2 tablespoon baking soda
1 lb shrimp (30-50 count)
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons light cream cheese
6 ounces lobster bisque
2 tablespoons corn starch dissolved in 4 tbsp water
1 cup mozzarella cheese
garlic powder
salt
pepper
1 egg yolk
2 tablespoons olive oil

Steps:

  • How to prepare the crust:.
  • In a large bowl add the flour, margarine, egg and baking soda. Mix with your hands until you get an even dough.
  • Put the dough in the fridge for 30 minutes (the secret for a flaky crust). After 30 minutes remove the dough from the fridge and place half of the dough over a wax sheet to flat the dough with a roller ( the crust should be very thin) after flattening the crust place on a baking pan 13x9 inches Without the baking sheet ( no need to grease the pan) Now do the same with the rest of the dough that you're going to use to cover the pie with.
  • How to prepare the filling:.
  • In a large sauce pan cook the shrimp with garlic, salt and pepper let it cook for about 3 minutes then add the fish sauce and soy sauce then add the lobster bisque and cream cheese.
  • Cook until you get a creamy sauce that will be about 10 minutes.
  • Let it cool down and then put the filling over the crust already on the baking pan.
  • Cover the pie with the rest of the dough and brush with an egg yolk mixed with olive oil.
  • Bake for about 30-40 minutes or until the crust turn golden brown.

Nutrition Facts : Calories 1033.2, Fat 59.1, SaturatedFat 12.6, Cholesterol 200.3, Sodium 1906.7, Carbohydrate 89.1, Fiber 3.1, Sugar 0.9, Protein 34.6

LOBSTER POT PIE



LOBSTER POT PIE image

Categories     Shellfish

Yield 4-5 People

Number Of Ingredients 19

Pot pie:
1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
3 ribs celery finely chopped
12 criminal mushrooms chopped
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock
1 tablespoon Dry Sherry
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 lb (min) cooked fresh lobster meat
0.5 lb Bay scallops or small shrimp
1 1/2 cups frozen peas (not "baby" peas)
1/2 cup minced flat-leaf parsley
Pastry:
Use frozen puff pastry (4 discs)
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

  • Directions Saute the onions,celery, mushrooms and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Sherry, salt, and pepper and simmer for 5 more minutes. Add the heavy cream. Cut the lobster meat into medium-sized cubes. Place the lobster (and other seafood if using), frozen peas and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside. Preheat the oven to 375 degrees F. Cut out dough circles at least 2" wider than ramekins. Avoid rolling out too thin, which will cause dough to droop into the ramekin. Fill ramekin with the lobster mixture, and top with the crust, allowing 1" overlap on all sides. Brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 30 min, until the top is golden brown and the filling is bubbling hot. http://www.foodnetwork.com/recipes/ina-garten/lobster-pot-pie-recipe.html#sni-reviews

LOBSTER PIE



LOBSTER PIE image

Categories     Shellfish     Bake

Yield 2 people

Number Of Ingredients 15

Individual Baked Lobster Pie"
Serving Size : 2
2 tablespoons butter
1/4 cup sherry, with 1 tablespoon lemon juice
1 cup lobster meat, cooked
3 tablespoons butter
1 tablespoon flour
3/4 cup cream, thin
2 egg yolks
Topping:
1/4 cup cracker meal
1/4 teaspoon paprika
1 tablespoon potato chips -- finely crushed
1 1/2 teaspoons Parmesan cheese
2 tablespoons melted butter

Steps:

  • Melt 2 tablespoons butter, add sherry and boil 1 minute. Add lobster and let stand. Melt 3 tablespoons butter; add flour. Stir 1 minute until bubbles. Remove. Slowly stir in cream and wine, drained from lobster. Return to heat until smooth and thick. Remove. Beat egg yolks very well. Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. Add to sauce. Mix well. Heat over hot water in top of double boiler. Do not let water boil or sauce may curdle. It takes about 3 minutes. Remove from heat. Add lobster. Turn into a small deep dish pie plate. Sprinkle with topping. Bake slow in 300^ oven for 10 minutes.

LOBSTER SHEPHERD'S PIE



Lobster Shepherd's Pie image

Provided by Molly O'Neill

Categories     side dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 14

5 1 1/2-pound lobsters
6 large baking potatoes
7 tablespoons unsalted butter
4 large shallots, peeled and minced
4 large leeks, white and light green parts only, julienned
1 1/2 cups finely diced carrots
8 cups shiitake mushrooms, stemmed and cut into large dice
1 cup white wine
1 cup heavy cream
1 cup frozen baby peas, defrosted
5 teaspoons kosher salt
Freshly ground pepper to taste
1 cup half-and-half
1/4 cup chopped fresh chives

Steps:

  • Steam lobsters until slightly underdone, about 9 minutes. Let cool. Meanwhile, peel potatoes and cut into 1-inch pieces. Boil until soft, drain and pass through a ricer. Set aside.
  • Shell the cooled lobster meat, cut into large chunks and set aside.
  • Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shallots and saute 1 minute. Add the leeks and carrots and saute 10 minutes. Add the mushrooms and cook for 10 minutes more. Add the wine and simmer 5 minutes. Stir in the cream and the peas and simmer 5 minutes. Stir in 2 teaspoons of salt and pepper and set aside.
  • Preheat the oven to 350 degrees. Place the potatoes in a large saucepan over medium heat. Add the remaining butter and half-and-half and stir until melted and smooth. Stir in the remaining salt and pepper. Stir the lobster into the vegetable mixture. Spoon the lobster mixture into a large, shallow oval casserole. Spread the potatoes over the top. Bake until heated through, about 25 minutes. Garnish with chives. Serve hot.

Nutrition Facts : @context http, Calories 734, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 8 grams, Protein 66 grams, SaturatedFat 13 grams, Sodium 1886 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • Choose the right lobster: Select live lobsters that are heavy for their size and have firm shells. Avoid lobsters with missing claws or broken shells.
  • Cook the lobster properly: To ensure the lobster is cooked evenly, steam or boil it for the recommended amount of time. Overcooked lobster will be tough and chewy.
  • Use fresh ingredients: The quality of your ingredients will greatly impact the taste of the pie. Use fresh vegetables, herbs, and seafood.
  • Don't overfill the pie crust: The filling should not be more than two-thirds of the way full, or it will overflow when baked.
  • Bake the pie until the crust is golden brown: Keep an eye on the pie while it bakes to ensure the crust doesn't burn.

Conclusion:

Lobster pie is a classic dish that is perfect for any special occasion. With its creamy filling and flaky crust, it is sure to be a hit with everyone at the table. By following these tips, you can make a delicious lobster pie that will impress your friends and family.

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