Fresh shucked lobster meat, about 6 to 8 lobsters
½ cup drawn butter
½ cup white wine
½ cup cream sherry
½ cup heavy cream
2 cups breadcrumbs

For breadcrumbs:

1 cup breadcrumbs
1 cup Ritz crackers, crushed
¼ cup Parmesan cheese
½ cup parsley, minced
1 tablespoon garlic powder
2 tablespoons oil
2 tablespoons butter


1. Mix all ingredients together in a bowl until moistened.


Preheat oven to 350 degrees F.

1. Sautee lobster meat until warmed.
2. Add butter, wine, cream sherry, the heavy cream and reduce, about 7 to 10 minutes.
3. Plate into a iron skillet or casserole dish and add breadcrumbs to form an even layer on top.

Bake at 350 for about 15 minutes until bubbly.

Recipe courtesy of  Sheree DeLorenzo, the Seaport Grille, 2012.

by Victoria Brown: “Lazy Man’s Lobster “: Ever think about buying or ordering lobster for a meal with a loved one and then think better of it because you can’t be bothered dealing with all the mess? Sheree DeLorenzo of Seaport Grill, has the perfect solution for you – her lazy man’s lobster pie allows you to get the messy part over and done with before your guest arrives. “This is why we call it Lazy Man’s Lobster Pie, the guest … doesn’t have to be bothered with all these shells. We have shucked the lobster meat, the tails and the claws and the knuckles” DeLorenzo explains.

These days lobsters, especially the Atlantic variety, are the most sought after shellfish around the world, a special delicacy associated with prestige, wealth and fine dining. This is reflected in the price, which increases the further the lobster has had to travel. A dish such as this lobster pie can be really expensive today, but if you can buy, boil and shuck your own lobster this special culinary treat costs a lot less. .

The difficult part of this dish is shucking the lobster, but Lorenzo and her friend and loyal customer, Scotty Cook, demonstrate how to do that without too much trouble. Once that is done, it is very straightforward – you simply cut the lobster meat into bite-sized chunks and sauté them in butter with a pinch of salt, some black pepper, white wine and DeLorenzo’s personal secret ingredient, cream sherry. You then add some cream and a little more butter, reduce by half, and the pie filling is ready to go. Lorenzo pours it into a casserole dish and sprinkles over a simple crumble mix flavored with parmesan, dried parsley and garlic powder - poping it in the oven for about 15 minutes at 350 degrees F.

DeLorenzo recommends serving the pie with some drawn butter and a wedge of lemon and pairing it with an oaked chardonnay. “This is such a rich recipe, but I must tell you this is an elegant, special occasion recipe that you want to cook for a loved one at home”, she says, “and the best thing about this recipe is you’re not dealing with all the shells and you’re not a mess and you can eat this and enjoy each other’s company without cracking.”

Today I'd like to introduce my good friend Scotty Cook. And Scott is my first customer at Seaport Grille. Welcome, Scott.

Thank you very much.

His dish is the Lazy Man's Scotty Cook Lobster Pie. So Scotty and I are going to make lobster pie together. Let's start out. And we'll show the folks at home how we shuck a lobster.

How it's really done?

How it's really done. The first thing I do is I take the tail off. And I'm not sure if that's what you do.

It is.

It is? OK. So I just turn it and I take the tail. And it's all gushy in there.

All right.

Yeah, see? I take off these little tails right here.

Yep. I push.

I push too. So here is a beautiful tail. So we're just going to take out the beautiful claw meat. Look at how nice that is? These are nice lobsters today.

We're going to take this meat, Scott. And we're going to cut it up. This is why we call it lazy man lobster pie. A guest at the restaurant doesn't have to be bothered with all these shells.

There you go.

And we have the shucked lobster meat, the tails, and the claws, and the knuckles. Scott here is going to cut these in bite sized pieces for our lobster pie. And I'm going to start out by sauteing on medium high. I am going to take some drawn butter here. Add that right into the dish.

You know what I'd like to say about lobster pie, Scott? This is the most elegant meal you can have. And with a filet mignon, a surf and turf lobster pie, isn't that romantic? Yet, it's so easy to make.

So I'm going to take the lobster meat and put it right into the butter, saute it up. You're doing perfect. Perfect. These are beautiful bite sized pieces, as you can see. Scott is doing a great job here.

Anything from the sea is very salty. So you don't want to add too much salt to your seafood. Beef you add salt to, but seafood you don't. This is sea salt. I'm only add a pinch of salt.

So I'm going to add a little fresh ground pepper here. Oh, my golly, I can smell it with the butter. It smells delicious. So we're going to add just a touch of white wine right here just to give it a little white wine flavor. But we're going to add a secret ingredient. And that's going to be cream sherry. And cream sherry make it very sweet. Do you do that at home?

No, I don't.

You don't? Do you make lobster pie at home?

I've never done it before.


Like I say, it's just easier to get it from you.

It's just easier to get it from me. I don't know how you ever got the name of the lobster pie. I don't get it. We're going to drizzle in some nice cream sherry here, maybe a fourth of a cup, not very much.

This is heavy cream. And this is such a rich recipe that I must tell you this is an elegant, special occasion recipe that you want to cook for a loved one at home. So we're going to let this reduce down. And this is reduced by half on a medium heat we have here. And you can see the beautiful lobster meat, Scotty, right in here.

And then I'm just going to add a couple of cubes of butter, dark butter in here. And this is just to add richness to the recipe. And oh, my god, this is fabulous. This isn't for every night cooking, as you can see.

So we're going to plate this right into our casserole dish. This cast-iron casserole dish is my mother's. And you could put this right into the oven. It's great for lobster pie, seafood pie.

I'm just going to add the nice beautiful sauce right in. We have some buttered crumbs. And this crumb recipe is Ritz crackers. There is some Parmesan cheese in here. There's some dried parsley, some garlic powder. And then I add a little bit of olive oil and drawn butter. And then you mix it until it's very moist. And it's not dry. So it's really a Ritz cracker crumb recipe.

So we're going to just add generously right over this lobster pie here. And we're going to cook that right in the oven for 15 minutes.


OK? Oh, Scott. Nice and bubbly.


Perfect. And we have these beautiful classes that have a lobster on them to celebrate the Scotty Cook Lazy Man Lobster Pie. And in the glass we have a nice oaky Chardonnay. Today, I'm using a Ramey Chardonnay, which has a nice oak flavor to it. And I really like it. It really pairs well with the lobster pie.


Isn't that delicious? This will work. Oh, doesn't that look fabulous? So I'm just going to plate a little for you and some for me. As we're going to dig in to some beautiful buttery crumbs and the sherry and the heavy cream. And this is a wonderful recipe.

And then I serve this with drawn butter. And of course, a nice fresh lemon wedge would go nicely with this. Here we are with the lazy man lobster pie. We're ready to taste.

So Scott and I are going to try this famous recipe. Here Scott, to you.


Thank you for being such a good friend--

You too.

--supportive of my business, and a good friend to all the staff that work there. That's really important to me.

It'll be a long time.

Ah, thank you so much. Let's see how it tastes. I hope you love it. It is perfect. And the best thing about this recipe is you're not dealing with all the shells and you're not a mess. And you can eat this and enjoy each other's company without cracking. And you know what I say? You know what my famous saying is? It's not what you eat. It's who you eat it with.

Lobster Pie
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