Grandmother's lobster pie

Grandmother's lobster pie

Grandmother's lobster pie

Recipe by:
Guy Fieri

From: Recipe courtesy Myles and Dick Henry, owners Maine Diner, Wells,

Watch Guy's Big Bite
Saturday the 20th, at 14:20

Prep: 35 mins
Cook: 30 mins
Serves: 4
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

Method

Grandmother's lobster pie

Bring a large pan 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 allow to 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 220C/Gas Mark 7. 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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.