How To make Lobster En Casserole
2 tb Butter or margarine
1 c Soft bread crumbs
1 tb Butter or margarine
1/2 Clove garlic,
-peeled and crushed 2 tb Finely chopped onion
2/3 c Condensd Cheddar cheese soup
4 oz Sliced mushrooms, drained
1/4 c Milk
2 tb Dry sherry
1 tb Chopped parsley
1/2 c Cooked peas, drained
1 1/2 c Cooked lobster, canned,
Fresh or frozen, cubed 1. In a small, heat-resistant, non-metallic bowl melt the 2
tablespoons butter in Microwave Oven for 15 seconds. 2. Place soft bread crumbs in melted butter and coat with butter.
Set aside. 3. In a deep, 2 1/2-quart, heat-resistant, non-metallic casserole
place the 1 tablespoon butter. Heat 15 seconds in Microwave Oven. 4. Add onion and garlic to melted butter and heat, uncovered, in
Microwave Oven 2 minutes or until onion is tender. 5. Stir soup and mushrooms into onions and garlic.
6. Gradually blend in milk, sherry and parsley.
7. Add peas to soup mixture.
8. Add lobster and bread crumb mixture to soup mixture.
Stir to combine all ingredients. 9. Heat, uncovered, in Micro-rvave Oven 5 minutes or until sauce
bubbles.
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Lobster lovers be warned! A delightful rich (Classy style, but not heavy) sherry cream sauce with notes of fennel, saffron and thyme.
Time stamps:
Intro: 5 minutes
Sauce: 10:39
Lobster: 15:26
Crumbs: 17:50
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The Yankee Kitchen: Lobster Pie
Yankee Magazine Lifestyle Editor Amy Traverso shows you how to cook a lobster pie. This is a really rich tasty New England treat!
Transcription:
Hi. I'm Amy Traverso, Lifestyle Editor at Yankee Magazine, and welcome to
The Yankee Kitchen. Today I'm making lobster pie, a classic New England
dish, lobster in a creamy sauce. It couldn't be more delicious.
This is actually, technically, probably not a pie because it has more of a
crumb topping than a pie crust topping or pastry topping. The fact is it's
so easy, the topping is delicious, and you'll get your pie on the table
faster. So I really like this method. Let's get started.
For this recipe you will need:
10 tablespoons of Butter
1/2 cup of good quality dry sherry
2 cups of Lobster Meat, cut into bite-sized pieces
2 two tablespoons of Flour
1 1/2 cups of Half & Half
4 Egg Yolks, lightly beaten
1/2 cup Cracker Meal
1/2 teaspoon Paprika
2 tablespoons Grated Parmesan Cheese
4 tablespoons Melted Butter
First, preheat the oven to 325 degrees. Melt 4 tablespoons of the butter.
Add sherry and boil for one minute to cook off the alcohol. Now add the
lobster meat and remove from the heat.
In a medium saucepan, melt the remaining butter. Add flour and cook,
stirring until the mixture begins to bubble. Then remove from the heat.
Drain and reserve the sherry from the lobster meat, and slowly stir the
sherry and cream into the mixture until thoroughly blended.
Return the pan to the heat and cook, stirring constantly, until the sauce
is smooth and thick.
Take a quarter-cup of the hot cream mixture and stir or whisk it into the
egg yolks. Bring the temperature of the egg yolks up slowly. Pour that egg
mixture back into the sauce, stirring constantly. Stir this mixture over
low heat for about three minutes. It will thicken noticeably, but don't
allow it to boil. Keep it on a low flame.
Remove from the heat and add the lobster meat. Pour this mixture into four
individual ramekins or a small deep dish pie plate or a gratin dish.
In another bowl, combine the topping ingredients. Stir well and sprinkle
over the pie.
This is going into a 325 degree oven for just about 10 minutes.
Okay, here it is, the gorgeous lobster pie with a nicely browned top. It
smells amazing. I wish you could smell it. It's just a great classic Yankee
dish.
For this recipe and other great Yankee dishes, you can go to
YankeeMagazine.com.
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