I subbed some phyllo instead of the Ritz cracker topping. Also halved the recipe as I only had two cups of lobster. It was like a thermidor casserole!
Lobster Pot Pie
At Shaw's (Fish and Lobster Wharf), their lobster pot pie is something like a lobster gratin — a rich and luxurious dish in itself — made more so with its buttery crumb topping. Because it can be made ahead and reheated just before serving, this lobster pot pie makes an ideal meal for a special dinner party.
Yield: 4 servings
Lobster Cream Sauce:
4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups heavy cream
1/2 cup medium-dry sherry
1/2 teaspoon paprika
Salt and freshly ground black pepper
Crumb Topping:
1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
3 tablespoons butter, melted
1/2 teaspoon paprika
Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture.
Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.
Epicurious
Lobster Pot Pie
At Shaw's (Fish and Lobster Wharf), their lobster pot pie is something like a lobster gratin — a rich and luxurious dish in itself — made more so with its buttery crumb topping. Because it can be made ahead and reheated just before serving, this lobster pot pie makes an ideal meal for a special dinner party.
Yield: 4 servings
Lobster Cream Sauce:
4 cups cooked lobster meat, cut in chunks (from four 1 1/4-pound lobsters)
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups heavy cream
1/2 cup medium-dry sherry
1/2 teaspoon paprika
Salt and freshly ground black pepper
Crumb Topping:
1 1/2 cups crushed Ritz cracker crumbs (about 1 sleeve of crackers)
3 tablespoons butter, melted
1/2 teaspoon paprika
Divide the lobster meat into four shallow 8-ounce ramekins or gratin dishes, or place in a 1 1/2-quart shallow baking dish.
In a large saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring just to the boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika and with salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
For the topping, toss the cracker crumbs with the melted butter and paprika until well mixed. (The pies and topping can be made up to several hours ahead to this point and refrigerated.)
Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture.
Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 10 to 15 minutes for ramekins, 15 to 20 minutes for a large baking dish.
Epicurious