GRANDMOTHER'S LOBSTER PIE
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
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.
SHIRLEY'S LOBSTER PIE FOR ONE
Man Oh Man, this one is a meal fit for a Queen :) This is one of my FAVORITE recipes in the world! Good for anytime, or for that special night when you want to WOW guests or that "Special Person"! Just double or triple the ingredients, depending on how many you are making.
Provided by Lindas Busy Kitchen
Categories Lobster
Time 25m
Yield 1 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 882.4, Fat 62.3, SaturatedFat 32, Cholesterol 291.6, Sodium 1351.9, Carbohydrate 42, Fiber 1.2, Sugar 5.2, Protein 38.6
SHIRLEY TEMPLE I
A simple party drink for kids! Easily multiplied.
Provided by Megan
Categories Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 3
Steps:
- In a highball glass, over ice, combine lemon-lime soda and grenadine. Stir well and garnish with a maraschino cherry.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 29.9 g, Fiber 0.1 g, Sodium 16.4 mg, Sugar 14.1 g
LANGDON LOBSTER PIE
this was a famous lobster dish. i don't know if anyone remembers it now. easy to make. this recipe is for one serving.one serving a person.
Provided by swartzakitty
Categories Lunch/Snacks
Time 25m
Yield 1 casserole, 1 serving(s)
Number Of Ingredients 9
Steps:
- saute lobster meat in butter and paprika.
- add worcestershire and cream. heat but do not boil. add wine,salt and stir in beaten egg. pour into individual casserole dish and top with cracker crumbs. place under broiler long enought to brown crumbs., or bake in oven,425*f about 10 minutes.
Nutrition Facts : Calories 1224, Fat 67.8, SaturatedFat 38.6, Cholesterol 377.7, Sodium 7356.3, Carbohydrate 159.4, Fiber 0.7, Sugar 71.1, Protein 11
LOBSTER SHEPHERD'S PIE
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
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 SHEPHERD'S PIE
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 14
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
LOBSTER SHEPHERD'S PIES
Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes. Drain. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes.
- Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat, and let simmer for 2 minutes. Stir in lobster and dill, and divide among four 10-ounce baking dishes. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border, and a butter pat. Garnish with dill sprigs. Bake on a baking sheet until bubbling, about 30 minutes. Let stand for 15 minutes before serving.
SHIRLEY'S KEY LIME PIE
Steps:
- Mix vanilla pudding and milk, set aside.
- Whip cream cheese, add condensed milk and lime juice, whip until blended. Add pudding mixture, vanilla, and softened topping, blend well.
- Pour into crust, top with lime curls if you wish. Place in freezer for 30 minutes, or freeze for later use.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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