|Lobster Pie fresh out of the Oven|
Lobster Pies isn't just something you get as a "special" at any old waterfront restaurant. It is an absolute "must" for your summer repertoire of engaging menus using what is at hand on Cape Ann. It has been a not just a good year for lobsters, it has been a great year. My husband has been coming home with them from his traps pretty often. I need to pair this with my summer garden and there are just so many boiled lobsters, lobster cocktails, and lobster salads one can do without boredom setting in. It seems like every year around about the beginning of August, I start getting a little more creative with the lobster recipes. This year, inspiration struck early. Now you can get a can of CAMPBELLS Shrimp Bisque at the store and use it for your sauce. You may go blind looking for it amongst the soups but in a pinch you can use that for Lobster Pie and it is decent. My husband, Charlie, and I got talking and I remembered the Lobster Pies from the Easterly Inn during the 1960's and 70's, made by a host of french chefs named Marcelle and Pierre, hired by my grandmother, restauranteur, Melissa C. Smith. I plotted to recreate these magnificent memories this summer. I think I did a pretty good job and I have to tell you, this dish, is totally worth the work of making a lobster stock first.
|I love to serve Lobster Pie with Pasta!|
I like to serve Lobster Pie with a pasta. I am sure this isn't the way it was done years ago but I don't care, it is delicious with a nice pasta. My new favorite is "Cavatappi" which looks like corkscrews. I bought it by accident one time when I was getting some rotini for a pasta salad I was making and was pleasantly surprised by the way it holds the sauce.
|Pair Pasta/Pie with a steamed |
Vegetable and a Garden Salad!
|lobster shells cooking with wine and |
veggies to get out the flavor of the Lobster
RECIPE FOR LOBSTER SAUCE FOR LOBSTER PIE
4-6 small lobsters cooked and shucked (set meat aside till assembling pie)
Lobster Stock Ingredients:
1 small chopped onion or shallots
1 stalk cellery chopped
1 small carrot chopped
2 cups white wine
3 Tbsp Butter
salt and pepper to taste (white pepper works well)
Sauce for Pie Ingredients:
4 Tbsp. Butter
1/4 cup scant flour
1 cup heavy cream
1-11/4 cup strained Lobster Stock
1 tsp. dry mustard
1/4+ dry sherry to taste
salt and white pepper to taste
1 sleeve of crushed with a rolling pin in a plastic bag Ritz Cracker Crumbs
3 Tbsp. Melted butter drizzled on top
|While stock is cooking, I buttered a nice glass pie plate|
|Cut the Lobster Meat into Small Bite Size Pieces|
and place in your buttered pie plate
|Strained Lobster Stock - You need 1 cup of it for Pie, freeze |
any extras for future Bisque or Chowder
|Making the Roux|
|Lobster Pie cooking in the Oven|
|While Lobster Pie is cooking, I like to cook my Cavatappi Pasta!|
I have also made this with Angel Hair Pasta to RAVE reviews!
|This is what Lobster Pie looks like when you |
take it our of the Oven
Browned and Bubbly
|I like to steam up a fresh vegetable to go with Lobster Pie|
and this is some of my Organic Steamed Broccoli
from my Cape Ann Garden
The flavor is light, aromatic, and pleasingly delicious. If guided you could add some parmesan cheese to the pasta. I have to tell you that we enjoy it just as it is. Simple flavors enhanced by fresh New England Ingredients. You could doctor this up with all kinds of various herbs, garlic, and chopped whatever in all kinds of reductions but the truth is, this simple old fashioned New England stable truly pleases the palate and the senses.
Good Luck in your cooking and if you feel inspired to try your hand at this Pie you will be rewarded with not only a delicious meal but the appreciation and gratitude of your guests.
Cooking with Love enhances all the flavors of Life! Good Living doesn't get any better than this!
~~Melissa Smith Abbott
Tues., July 24, 2012