Lobster Pie Food

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LOBSTER POT PIE



Lobster Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h30m

Yield 4 to 5 servings

Number Of Ingredients 20

1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock or clam juice
1 tablespoon Pernod
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
8 tablespoons cold fresh lard, diced (1/4 pound)
8 tablespoons cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

  • Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
  • Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
  • For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
  • Preheat the oven to 375 degrees F.
  • Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

LEW'S FAMOUS LOBSTER POT PIE



Lew's Famous Lobster Pot Pie image

What's better than chicken pot pie? Lobster Pot Pie!! Wonderful and comforting pot pie that all your family and friends will ask for again and again.

Provided by AUSTINNETWORK

Categories     Seafood     Shellfish     Lobster

Time 1h25m

Yield 6

Number Of Ingredients 14

1 (3 ounce) package dry crab boil (such as Zatarain's® Crab & Shrimp Boil)
5 small lobster tails
1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
5 tablespoons butter
½ cup diced onion
½ cup diced celery
⅓ cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 ½ cups frozen mixed vegetables, thawed
½ cup diced potato

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and crab boil bag to a boil in a large saucepan.
  • Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
  • Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
  • Place a pie crust into the bottom of a 9-inch pie pan and set aside.
  • Heat butter in a skillet over medium heat.
  • Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
  • Stir flour into onion and celery mixture until vegetables are coated with flour.
  • Combine chicken broth and milk in a bowl.
  • Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
  • Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
  • Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
  • Pour lobster filling into the prepared pie crust.
  • Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
  • Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
  • Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
  • Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 46.7 g, Cholesterol 119.1 mg, Fat 33.1 g, Fiber 5 g, Protein 25.8 g, SaturatedFat 12.1 g, Sodium 1058 mg, Sugar 2.7 g

LOBSTER SHEPHERD'S PIE



Lobster Shepherd's Pie image

Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Seafood     Shellfish     Lobster     Potato     White Wine     Garlic     Milk/Cream     Horseradish     Onion

Yield 4 Servings

Number Of Ingredients 20

2 lb. russet potatoes, scrubbed, pricked all over with a fork
8 Tbsp. (1 stick) unsalted butter, divided
1 1/2 lb. lobster tails, meat removed from shells and cut into 2" pieces, shells broken into 2" pieces
2 Tbsp. tomato paste
1/2 cup dry white wine
1 medium yellow onion, peeled, halved through root end
1 head of garlic, halved crosswise
2 celery stalks, halved crosswise
2 bay leaves
1 tsp. black peppercorns
Kosher salt
4 medium carrots, peeled, cut on a diagonal into 2" pieces, divided
1 1/2 cups half-and-half, divided
Freshly ground black pepper
2 large egg yolks
¼ cup chopped dill
2 Tbsp. prepared horseradish
8 oz. pearl onions, peeled
1/4 cup all-purpose flour
Flaky sea salt

Steps:

  • Place a rack in top-most position of oven; preheat to 400°F. Roast potatoes directly on rack until tender, 60-70 minutes. Let sit until cool enough to handle.
  • Meanwhile, heat 2 Tbsp. butter in a large saucepan over medium-high until melted and foaming. Add lobster shells and cook, stirring often, until bright red, about 5 minutes. Add tomato paste and cook, stirring, until it starts to brown and stick to pot, about 1 minute. Add wine and cook, scraping up browned bits, until almost completely evaporated, about 3 minutes. Add yellow onion, garlic, celery, bay leaves, peppercorns, 1 carrot, and 4 cups water. Toss in a generous pinch of kosher salt and bring to a boil over medium-high. Reduce heat and simmer briskly until liquid is reduced by two-thirds, 50-60 minutes. Strain stock through a fine-mesh sieve into a heatproof measuring glass; discard solids. (You should have about 1 1/2 cups.)
  • While the potatoes are cooling, warm 1 cup half-and-half and 2 Tbsp. butter in a medium saucepan over low heat just to melt butter.
  • Split potatoes lengthwise and scoop flesh into half-and-half mixture. Smash with a potato masher until mixture is smooth and lump-free; season generously with kosher salt and pepper. Remove from heat and mix in egg yolks, dill, and horseradish; cover with plastic wrap and set aside.
  • Melt remaining 4 Tbsp. butter in a clean large saucepan over medium. Add pearl onions and remaining carrots and cook, stirring, until onions start to turn translucent, 5-8 minutes. Sprinkle flour over; stir to combine. Cook, stirring, until flour leaves a film on bottom of pot, about 4 minutes. Stirring constantly, gradually stream in stock, then bring to a simmer. Remove from heat and stir in remaining 1/2 cup half-and-half; season sauce with kosher salt and pepper. Let cool slightly.
  • Arrange lobster pieces in a shallow 1 1/2-qt. baking dish and ladle sauce over. Dollop mashed potatoes on top and use the back of the spoon to spread across surface, creating decorative swirls. Sprinkle with sea salt. Bake on a foil-lined baking sheet until lobster is cooked through and filling is bubbling around the edges, 20-25 minutes. Turn on broiler and broil pie just until topping is browned in spots, about 1 minute. Let rest 5-10 minutes before serving.
  • Do Ahead
  • Pie can be assembled 1 day ahead; cover and chill. Bring to room temperature and uncover before baking.

LOBSTER PIE



Lobster Pie image

This is one of those dishes that my kids would never even taste because they didn't like the smell of the lobster. Now that they have tried it I have to share it! I usually just throw this together and never worry about measurements, but this is my best guess. Add or subtract to your liking.

Provided by Lynie

Categories     Lobster

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 cooked lobsters (I usually use 2 good sized fellas)
1/4 lb butter
half-and-half
Ritz cracker, one sleeve
parsley
garlic powder

Steps:

  • Break up cooked lobster meat.
  • I like to have mine broken rather small, again, you be the judge.
  • You can't really mess this recipe up.
  • Lay the meat in the bottom of a glass pan, the lobster should cover the bottom of the pan.
  • I have also made this in those individual little thingies you make onion soup in, this is nice if you are having company.
  • Pour some melted butter on top of the lobster.
  • Just enough to coat it a little.
  • At this point is when I usually start to pick at the lobster, You know: One for the pan, one for me!
  • TRY not to do this, it really is better if you have a nice amount of lobster at the bottom of the dish!
  • Pour some Half& Half over the meat next.
  • The milk should come just about half way up the meat, not cover it.
  • Don't worry if you think you have poured too much, it will be okay.
  • I did this once and looked like an idiot at the sink trying to pour out some milk while keeping the lobster in!
  • It will all work out in the end, promise!
  • Put in the oven at 350 for about 15 minutes.
  • While this is cooking you can make the crust.
  • Super easy.
  • Just crush up the crackers, right in a frying pan.
  • Use the back of a big spoon, as fine as you like em.
  • I don't make mine super fine, just kinda crushed.
  • Then add whats left of the stick of butter.
  • You can add more if you think it is too dry.
  • Throw in the garlic and parsley.
  • Cook over low heat just to let the butter melt.
  • Stir it all together so the crackers get nice and coated.
  • Spread this evenly over the lobster.
  • Push it down a bit so that it can absorb the liquid in the pie.
  • Set back in the oven for about 5 minutes.
  • Let it sit on the counter for a couple minutes, just to set up and cool a bit.
  • And then enjoy!
  • That was sure a lot of typing for such an easy recipe, but it is worth it.
  • One of my favorie things to make and to eat!

GRANDMOTHER'S LOBSTER PIE



Grandmother's Lobster Pie image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
Five 1-pound lobsters
2 sticks (1 cup) butter
2 tablespoons lemon juice
3 cups crushed snack crackers
4 sprigs parsley, for serving
Lemon wedges, for serving

Steps:

  • Bring a large pot 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 let 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 425 degrees F.
  • 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.

LOBSTER POT PIE



Lobster Pot Pie image

Provided by Brooke Dojny

Categories     Milk/Cream     Bake     Quick & Easy     Dinner     Lobster     Sherry     Winter

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

MINI LOBSTER POT PIES



Mini Lobster Pot Pies image

Good things come in small packages! And while maybe not authentic because they're made with puff pastry instead of pie crust, these mini lobster pot pies are loaded with tons of lobster flavor, thanks to an easy homemade lobster broth. They make a perfect meal for two (think Valentine's Day!) when served with a Caesar salad.

Provided by Chef John

Categories     Pot Pie

Time 1h30m

Yield 2

Number Of Ingredients 17

1 (5 ounce) lobster tail
2 tablespoons butter, divided
1 tablespoon sherry
1 (8 ounce) bottle clam juice
¼ cup diced celery
¼ cup diced carrot
¼ teaspoon ground paprika
1 teaspoon tomato paste
kosher salt and freshly ground black pepper to taste
1 pinch ground cayenne pepper, or to taste
1 tablespoon all-purpose flour
⅓ cup cubed Yukon Gold potatoes
1 sheet frozen puff pastry
1 large egg, beaten
1 teaspoon freshly squeezed lemon juice
¼ cup heavy cream
1 tablespoon minced fresh tarragon

Steps:

  • Cut lobster shell down the middle, crack it open, and pull out the meat. Cut the shell into 1-inch pieces and set aside.
  • Cut the meat into ½-inch pieces, checking carefully and removing any veins or missed pieces of shell. Transfer the meat to a plate and keep in the refrigerator until needed.
  • Melt 1 tablespoon butter in a saucepan over medium heat. Add lobster shells and cook, stirring often, until they turn brick red, 3 to 4 minutes. Stir in sherry and clam juice and reduce heat to low. Simmer gently to steep lobster shells, 15 to 20 minutes; making sure the liquid does not reduce.
  • Remove from the heat and pour broth through a strainer to remove shells.
  • Rinse out the saucepan and add remaining 1 tablespoon butter. Place over medium heat to melt. Add carrots, celery, paprika, tomato paste, salt, pepper, and cayenne. Cook and stir until tomato paste is toasted and paprika is fragrant, about 2 minutes. Stir in flour and cook for 1 to 2 minutes. Stir in lobster broth and bring to a simmer.
  • Add potatoes and reduce heat to medium-low. Cook at a gentle simmer until potatoes are tender and liquid has reduced just slightly, 10 to 15 minutes.
  • While the potatoes are cooking, place puff pastry on a piece of parchment paper. Cut out two 3 ½-inch circles and cut an "x" in the center of each one. Brush tops with beaten egg. Transfer to a baking sheet and place in the refrigerator until needed.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
  • Add lemon juice, cream, and tarragon to the potatoes; stir to combine and return to a simmer over medium heat. Simmer until reduced and thickened a bit more, about 5 minutes. Taste and adjust salt if necessary.
  • Stir in reserved lobster meat and turn off the heat. Remove from the stove and evenly divide the mixture between two 6-ounce ramekins, stopping about ¼ inch from the top.
  • With the egg wash facing up, place puff pastry circles onto the ramekins, making sure the vents are cut all the way through.
  • Bake in the upper center of the preheated oven until bubbly and browned, about 20 minutes. Let rest for at least 5 minutes before serving.

Nutrition Facts : Calories 1025.3 calories, Carbohydrate 67.7 g, Cholesterol 233.4 mg, Fat 71.8 g, Fiber 3.3 g, Protein 27.7 g, SaturatedFat 26.7 g, Sodium 881.5 mg

LOBSTER PIE



Lobster Pie image

Make and share this Lobster Pie recipe from Food.com.

Provided by Aroostook

Categories     Lobster

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
2 tablespoons flour
3/4 cup light cream
2 eggs
salt & pepper
2 tablespoons butter
1/2 cup breadcrumbs
3/4 lb lobsters or 3/4 lb crabmeat
1 dash paprika
1 unbaked pie shell

Steps:

  • Preheat oven to 350 F degrees.
  • Mix first four ingredients.
  • Stir in lobster, s&p.
  • Pour into pie shell.
  • Melt butter and add bread crumbs.
  • Stir.
  • Sprinkle over crab mixture.
  • Sprinkle w/ a few dashes of paprika.
  • Bake 40-45 minutes.
  • Let rest 10 minutes or so before serving.
  • Serve with a green salad or steamed asparagus with rosemary butter.

Nutrition Facts : Calories 356.7, Fat 22.1, SaturatedFat 9.3, Cholesterol 164.1, Sodium 531.3, Carbohydrate 23.4, Fiber 1.6, Sugar 0.7, Protein 15.6

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From canadianliving.com


LOBSTER PIE RECIPE RECIPES ALL YOU NEED IS FOOD
Lobster Pie Recipe Food.com 5 hours ago Cook over low heat just to let the butter melt. Stir it all together so the crackers get nice and coated. Spread this evenly over the lobster. Push it down a bit so that it can absorb the liquid in the pie. Set back in the oven for about 5 minutes. From share-recipes.net See details »
From stevehacks.com


LOBSTER POT PIE RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 400 degrees F. In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork.
From stevehacks.com


LOBSTER PIE - HOME COOKING - CHOWHOUND
Read the Lobster Pie discussion from the Chowhound Home Cooking food community. Join the discussion today.
From chowhound.com


LOBSTER PIE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Lobster Pie Recipe Legal Seafood - share-recipes.net top www.share-recipes.net. Luscious Lobster Pies The Artful Gourmet The Artful . 3 hours ago This is a classic recipe for Maine Lobster Pie, something I made in a recent cooking class at the Institute of Culinary Education - it's a luscious pie made with fresh Lobster meat, cream, sherry and butter (um, not diet …
From therecipes.info


LOBSTER PIE - YELP.CA
Lobster Pie . Featured in "The Cook's Magazine" May/June 1985; "Good Food, Road Food" August 1986; "Eat Your Way Across The USA"; NBC's Today Show 1997, and …
From yelp.ca


NEW ENGLAND LOBSTER PIE FROM GRANDMOTHER'S RECIPE &DASH ...
Grandmother’s lobster pie isn’t a pie in the traditional sense, but it’s sure to find a place in your recipe box for generations to come. This comfort food recipe is courtesy of our friends at the Food Network. New England Lobster Pie Photo by: Derek Sarno . Prep Time: 45 minutes. Total Time: 1 hr. 20 min. Ingredients: 1 Kosher salt; Five 1-pound lobsters; 2 sticks (1 …
From lobstergram.com


[I ATE] LOBSTER TACOS : FOOD
90% tomatoes 10% lobster. My first thought. Even if it was an equal ratio, I feel the tomatoes would trounce the flavor. For a second I thought it was tomato tacos. Good thing you said it's lobster in there somewhere. If you look in the lower left corner you can make it out.
From reddit.com


LOBSTER POT PIE - STEVEN AND CHRIS - CBC
Food Lobster Pot Pie. Friday December 13, 2013 in Recipes, Holiday. Celebrate the holidays in East Coast style with this decadent lobster pot pie from Chef Lynn Crawford. Ingredients. Bechamel 1/4 ...
From cbc.ca


LOBSTER PIE? - HOME COOKING - CHOWHOUND
Read the Lobster pie? discussion from the Chowhound Home Cooking food community. Join the discussion today.
From chowhound.com


LOBSTER PIE RECIPE
Crecipe.com deliver fine selection of quality Lobster pie recipes equipped with ratings, reviews and mixing tips. Get one of our Lobster pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Strawberry Rhubarb Pie This strawberry rhubarb pie recipe teaches you how to combine strawberry and rhubarb to make a pie with a stunning …
From crecipe.com


THE GOOD DISH LAZY LOBSTER PIE WITH PANKO BREAD CRUMBS
Arrange the lobster meat in a 1.5-quart gratin or shallow baking dish. Cover with the breadcrumb mixture. Bake until bubbling, about 15 minutes. Increase the oven temperature to broil, then cook until the top is golden and crisp, 1–2 minutes. Remove from the oven and let stand for 5 minutes, then sprinkle with additional chives. Serve warm ...
From gooddishtv.com


LOBSTER PIE RECIPES
Lobster Pie Recipe - Food.com tip www.food.com. Spread this evenly over the lobster. Push it down a bit so that it can absorb the liquid in the pie. Set back in the oven for about 5 minutes. Let it sit on the counter for a couple minutes, just to set up and cool a bit. And then enjoy! That was sure a lot of typing for such an easy recipe, but it is worth it. 53 People Used More Info ...
From tfrecipes.com


HILLTOP STEAKHOUSE LOBSTER PIE - ALL INFORMATION ABOUT ...
Lobster Pie Recipe Legal Seafood best www.share-recipes.net. Lobster Pie Recipe Hilltop Steakhouse sharerecipes.net. 8 hours ago Lobster Pie Recipe Legal Seafood sharerecipes.net. 3 hours ago Lobster Pie Recipe Food.com 5 hours ago Cook over low heat just to let the butter melt. Stir it all together so the crackers get nice and coated. Spread this evenly over the …
From therecipes.info


LOBSTER PIE RECIPE - BAKERRECIPES.COM
1 lb Lobster meat; cut to-bite-size 3 tb Melted butter 1 c Ritz cracker crumbs 4 tb Lobster tomalley; (optional) 1/2 ts Worcestershire sauce 1/4 ts Salt 1 ds Tabasco; (to taste) Paprika. Place lobster meat in bottom of 1 qt. casserole and sprinkle with paprika. Mix cracker crumbs, tomalley, worcestershire sauce, salt, and butter.
From bakerrecipes.com


LOBSTER POT PIE RECIPES
Line a 9-inch pie plate with the first disk, ladle the lobster mix into the crust and brush the edges of the dough with the egg wash. Top with the second disk. Trim the excess dough and crimp decoratively. Cut vent holes in the dough and brush the top with the egg wash. Bake for 30 to 40 minutes until the crust is a golden brown. Remove from heat and let cool for 20 minutes before …
From tfrecipes.com


SEAFOOD PIE - CANADIAN LIVING
Method. Cut fish into 1-inch (2.5 cm) pieces. In large saucepan, bring wine and 1/2 cup (125 mL) water to boil; simmer fish until fish flakes easily when tested, about 5 minutes. Using slotted spoon, remove to strainer over bowl. Add shrimp to saucepan; simmer until pink and translucent, about 3 minutes. Add to strainer.
From canadianliving.com


MAINE LOBSTER POT PIE - LOBSTER FROM MAINE
Gently fold in the cooked lobster to the pot pie filling and transfer to your prepared baking dish. Roll the pastry out so it is big enough to cover the baking dish with some hanging over the sides of the dish . Tuck the pastry into the sides of the pie dish making sure to allow plenty of pastry to prevent it shrinking as it cooks. Trim the edges of the pastry and brush the top of the pot pie ...
From lobsterfrommaine.com


LOBSTER PIE RECIPES LIGHTENED - COOKEATSHARE
Lobster pie recipes lightened. Recipes / Lobster pie recipes lightened (1000+) Lobster Pie. 2428 views. Lobster Pie, ingredients: 4 tbsp. butter (or possibly butter), 1/4 c. Lobster Pie. 1496 views. Lobster Pie, ingredients: 1 1/2 pound lobster meat, 1 c. Ritz cracker crumbs, 1/2 stick. New England Lobster Pie,and Heavenly !!! 2577 views. Lobster Pie,and Heavenly !!!, main …
From cookeatshare.com


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