Ingredients
-
7
-
4
-
1
-
1
-
1
-
3/4
-
-
-
2
-
-
4
-
1
-
1 1/2
-
1/4
-
Directions
Individual Lobster Pies, This recipe makes a quantity of filling for one main-course serving of lobster pie, put into individual casserole dishes, of 2-cup capacity If first courses are desired, they can make two If they are assembled ahead of time, allow time for baking , This recipe makes a quantity of filling for one main-course serving of lobster pie, put into individual casserole dishes, of 2-cup capacity If first courses are desired, they can make two If they are assembled ahead of time, allow time for baking
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Steps
|
1
Done
|
Melt 2 Tablespoons Butter Gently. Remove from Heat, Adding in the Sherry, Lemon, and Lobster. Set Aside. |
|
2
Done
|
Melt 3 Tablespoons Butter in a 2-4 Cup Saucepan. Stir in the Flour. Cook to a Bubble. Add the Cream. Bring to a Quick Boil, Stirring. |
|
3
Done
|
Turn the Heat Down. Stir in the Lobster Mixture, and the Egg Yolks. Do not Re-Boil. Season With Salt and Pepper and Cayenne If Desired. |
|
4
Done
|
Pour Into a Greased Casserole. Set Aside. |
|
5
Done
|
Put the Remaining Ingredients Into a Dish With the Remaining Butter, and Force Into a Topping. |
|
6
Done
|
Lay Over the Shell and Bake in a 300 or 325 Degree Oven For Approximately 10 Minutes. |
