Tuesday, March 11, 2014

Lobster Pie

When my husband retired a few years ago, we took a road trip to Wells, Maine, all the way from Houston, Texas. It was a whopping 1,986 miles one way! We were blessed to get a really good deal on an end-of-the-season vacation home that belonged to his ex-boss. We got there just in time to see the beautiful fall colors and because it was the end of season, all the big crowds were gone. 

One of the big attractions in Wells is the Maine Diner, which was featured on Diners, Drive-Ins and Dives. This is a very quaint, old-fashioned diner that serves up some of the best seafood Maine has to offer. We ate at the diner several times during our trip, and were able to sample several delicious lobster dishes and creamy chowders. One dish that stood out, which was featured on Diners, Drive-Ins and Dives, was Grandmother’s Lobster Pie. Are you picturing a pot pie filled with lobster, vegetables and a creamy sauce? Well don’t!!! This is very different. Picture a layer of lobster with a delicious buttery cracker mixture on top. Below is my version of this delicious dish! 

Maine is now one of my most favorite vacation spots and I’m hoping we can get back up that way soon. I loved the rocky coastline, apple farms, quaint little New England towns, wildlife and, of course, the lobster!!

Lobster Pie

3 one-pound fresh live lobsters (steamed)
1/2 stick unsalted butter
1/4 cup Sciabica's Lemon Extra Virgin Olive Oil
2 cups crushed buttery crackers (approximately 1 1/2 sleeves), I used Ritz Crackers, Original
1 Tablespoon The Spice House French Countryside Seasoning

Remove tail, knuckles and claws from lobster.
Spoon out tomalley and place in a bowl, set aside. 

Remove tail, knuckle and claw meat from shells and place in a separate bowl. 

Chop lobster meat into bite-size chunks and divide into two 16-ounce Ball Wide-Mouth Jars, or two individual casserole dishes, reserving two teaspoons of lobster meat for the garnish. Set aside. 

Melt butter in large non-stick skillet. 

Add olive oil and heat for one minute. 

Reduce heat to low and add tomalley. Stir well, blending tomalley into butter/olive oil. 
Add cracker crumbs and seasoning. Carefully stir, coating all the crumbs with butter/olive oil. Remove from heat. 

Preheat oven to 425°F.
Spoon cracker crumbs over lobster meat, filling to the brim of the jar.
Place the jars on a cookie sheet and place in the oven for 10 minutes or until crumbs are slightly browned. 

Remove jars from oven. 

Immediately garnish each jar with 1 teaspoon reserved lobster meat and a dash of French Countryside Seasoning.


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