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Friday, February 26, 2016

Easy Lobster Pie | #FridayPieDay

Easy Lobster Pie
It's the last Friday of the month, and that means it's time for another Friday Pie Day! I'm not sure if you noticed or not, but I missed it last month. Life's been crazy (what's new) and I just couldn't make it happen last month. Which is such a lame excuse, I know. Does life ever really settle down? Anyway, I think I'm making up for it today...because...LOBSTER! I brought out the big guns.

I was lucky enough to have 2 pounds of beautiful lobster meat to create with recently. I knew I'd be making Lobster Rolls with half of it, and I decided to try something else new (to me) with the other half. I came across a recipe for a super simple lobster pie in a booklet that was sent to me from Lobster Anywhere (you can find the original and some more tempting lobster recipes here), and made it with a few slight variations.

In a nutshell, it's just large chunks of lobster meat covered in a really awesome cracker crumb topping made from a combo of Ritz and oyster crackers, butter, sherry, parlsey and black pepper. But it is incredibly decadent. The butter melts down and cloaks the lobster as it baked in the oven, and the sweetness of the sherry accents the sweetness of the lobster. It's kinda perfect.
Easy Lobster Pie
The one thing I should note is not to make more than you can eat in one sitting (so make a tiny one if it's just for you), because it's not very good reheated. But served with a green salad and some crisp white wine, it makes a decadent meal that won't soon be forgotten.

Easy Lobster Pie
This pie is all about the lobster. Sherry-infused crumbs and butter accentuate the sweet lobster meat. Serve with a green salad on the side and a bottle of crisp white wine.
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Easy Lobster Pie
by Heather Schmitt-Gonzalez
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake entree pescetarian lobster American

Ingredients (serves 2)
  • 12 ounces cooked lobster meat (knuckles and claws)
  • 12 Ritz crackers (1.5 ounces)
  • 1/4 cup oyster crackers (.75 ounce)
  • 2 ounces (4 tablespoons) unsalted butter
  • 1 tablespoon dry sherry
  • 1/2 teaspoon freshly ground black pepper
  • pinch of salt
  • 2 tablespoons roughly chopped fresh parsley + more to garnish
  • 2 lemon wedges
Preheat oven to 350° F.

Put both kinds of crackers into a baggie and use your hands to smash and squeeze them into large crumbs; set aside. Pile the lobster meat into a 5.5-inch pie plate (or similar dish).

Melt the butter in a small skillet over low heat. Once melted, turn off the heat and add the sherry, pepper, and salt, swirling to combine. Stir in the parsley and reserved crackers crumbs until everything is combined and all of the crumbs are coated in butter.
Scatter the crumb mixture evenly over the top of the lobster. Slide into the preheated oven and bake for 25 minutes, until the crumbs are golden and everything is heated through. Serve with a lemon wedge and an sprinkle of extra chopped parsley, if you wish.

-slightly adapted from Lobster Anywhere
Easy Lobster Pie
If you were hoping for a dessert pie this week, never fear! My friend Stacy from Food Lust People Love baked a beautiful Fresh Blueberry Pie that is sure to satisfy that craving. 

#fridaypieday at - sharing pie on the last Friday of every month.
Grab a plate and a fork, it's time for PIE! Pull a chair up to the table and help me dive deeper into the wonderful world of pie; from fruit pies to nut pies to cream pies to icebox pies and savory pot pies and skillet pies. Whether it's a traditional round pie, a slab pie, or even a hand pie—it's going to be all about the pie.

Join me on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration. For more information and recipes, please check out my #FRIDAYPIEDAY page!