Rustic Lobster Pie

Rustic Lobster Pie

David Venable

Prep Time: 30 minutes

Serves: 6

Ingredients

  • 6 (5-6 oz) lobster tails
  • 8 oz salted butter
  • 1-1/2 cups butter crackers, crushed
  • 3 Tbsp parsley, chopped
  • 2 cloves garlic, minced
  • 1/4 cup sherry
  • 2 lemons, sliced into wedges

Preparation

Bring a large pot of water to a boil. Drop in the lobster tails and cook for 6 to 8 minutes. Remove and cool down in an ice bath or by running cold water over the tails in the sink. Once cool, remove the meat from the shells and chop roughly. Add to a medium-sized casserole or oval baker.

Melt the butter in a large skillet over medium low heat.

Pour half into a bowl with the crushed crackers and parsley. Mix thoroughly to combine and set aside.

Increase the heat to medium and add the garlic to the remaining butter. Cook for about 30 seconds to a minute or until fragrant but not brown. Add the sherry and cook for a minute or two until mostly reduced.

Pour the butter garlic mixture over the lobster. Top with all of the breadcrumbs. Bake at 375°F for 15 minutes or until golden brown on top.

Serve immediately with lemon wedges.

Cook's Notes

If you only have unsalted butter, just add a pinch of salt to both the cracker crumbs and the butter garlic mixture.

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