Monday, May 11, 2009

New England Lobster Pie

Are you sure you want to do this?

I'm warning you. This is by no means "low fat" or heart healthy. But it is amazing. The first time I had it was at a little place in New Hampshire called "Lizzie's Lobster Pot." The restaurant is no longer there, but this mushy, gooey, buttery concoction stuck with me.

Okay, here goes:

Meat from two 1 1/4 lb steamed lobsters.

1 stick of butter or good margarine

1/4 lb bay scallops

1/4 lb large shrimp

1/4 cup chopped sweet onion or shallots

1/3 cup chopped red or green pepper

1 sleeve Ritz crackers, crushed fine

2 tblespoons heavy cream

Splash of white wine

Parmesean cheese

salt & pepper

In a frying pan sautee the scallops & shrimp with 2 tablespoons of the butter along with the onions & peppers. When the seafood is cooked, throw a splash of dry white wine in the frying pan and then add the rest of the butter and the cracker crumbs. Sautee until all ingredients are soft and drenched in the butter.

In a well greased pie pan or corning ware (about 1 qt) arrange the cooked lobster meat pieces. Pour the cracker seafood mixture over the lobster meat and arrange so there is seafood and crackers in what will be each bite. Pat down slightly.

Drizzle the heavy cream over the top and then sprinkle on the parmesean cheese.

Bake at 350 for about 15 - 20 minutes. Keep an eye on it. Everything is actually cooked, so you just want it hot and a little brown. Don't over cook it.

Serves two.

Make a salad to balance out the gazillion calories you're going to eat. But it's awesome.

1 comment:

Anonymous said...

Yummy!! I can't wait to try it.