Best Lobster And Vegetable Pie Recipes

SHIRLEY'S LOBSTER PIE FOR ONE

Steps:

• Defrost lobster if it is frozen, and cut into bite size pieces.
• Put crackers, broken into pieces, into a blender and chop fine.
• Combine lobster and crackers, then add melted butter mixed with lemon.
• Mix until crumbs are damp all over.
• Put into a small casserole dish to bake, then put 4-5 dry, broken crackers over the top.
• Bake at 400, for 15-20 minutes.
• You may add extra lemon to taste, when ready to eat.
• Note:.
• I love to dip mine in melted butter with a little bit of vinegar and salt.

LOBSTER PIE

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!

LEW'S FAMOUS LOBSTER POT PIE

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.

LOBSTER POT PIE

Steps:

• Saute the onions 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, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
• Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, 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.
• For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Preheat the oven to 375 degrees F.
• Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

LOBSTER POT PIE

Steps:

• Add the seafood stock, lobster shells, potatoes, carrots and thyme to a large stockpot. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook until the potatoes and carrots are tender, about 10 minutes. Remove the lobster shells and thyme sprigs, strain the stock and reserve the vegetables in a separate bowl.
• Add the butter and oil to the stockpot over medium heat. Add the lobster meat and cook until just beginning to turn red and opaque, about 2 minutes. Remove the meat and reserve. Add the celery, onions, salt and a few cracks of black pepper and cook until translucent and softened, about 5 minutes. Stir in the flour, cooking for about 3 minutes, and then stir in the tomato paste and cook for another minute. Slowly pour in the sherry, whisking to combine. Bring to a simmer and reduce by half, about 5 minutes. Add the reserved lobster stock and bring to a simmer until the liquid has thickened. Add the reserved vegetables and peas. Stir in the cream and lobster meat. Taste and season with salt and pepper as needed.
• Preheat the oven to 425 degrees F.
• Divide the filling between four 16-ounce ramekins. Beat together the egg and 1 tablespoon water in a small bowl. Dust the counter and a rolling pin with flour and roll out the puff pastry sheets. Cut 4 rounds big enough to cover the tops of the ramekins. Pierce the centers with a sharp knife to create 2 small slits. Brush the outside of the ramekins with egg wash and then top each with a puff pastry round, pressing gently to seal around the edges. Brush the top with egg wash. Bake until the tops are puffed and golden, 20 to 25 minutes.

GRANDMOTHER'S LOBSTER PIE

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.

LOBSTER AND VEGETABLE PIE

Steps:

• Boil lobsters 2 minutes in large quantity of water, stirring. Remove to an ice water bath to stop cooking. Cool, drain and remove all meat from claws, tails and knuckles. Reserve tomalley and roe, if present. Cut meat into bite-size pieces.
• Cover lobster shells with water and bring to boil. Simmer 20 minutes. Strain and reserve the stock in a saucepan, setting aside 1/2 cup. Discard shells.
• Force tomalley through a strainer and chill. Poach roe in reserved stock until bright red. Dry on paper towels and force through a strainer.
• Prepare vegetables, parboiling the root vegetables 7 minutes, and set aside.
• Divide butter between two large saucepans and melt over low heat. Raise heat to medium and add half the vegetables to each pot with lemon juice; toss lightly.
• Raise heat again and add lobster meat, salt and pepper. Saute 1 minute; add reserved 1/2 cup stock and the cream. Bring to slow boil and stir ingredients until liquid is reduced to consistency of heavy cream.
• Reheat pastry rounds at 350 degrees 5 minutes.
• Spoon lobster mixture onto plates. Dribble pureed tomalley over lobster mixture and sprinkle with sieved roe. Place warm pastry rounds on top and serve.