Ingredients

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

Instructions:

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

Directions

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.”

Lobster Pie
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