Prep 1 hr
Cook 30 mins
Marjorie Mill's was for several decades New England's first lady of cooking, woman's page editor of Boston's Herald-Traveler, author of many books, and radio commentator. A devoted partisan of Nantucket she lived there for many years until her death in the mid 1970's.
- 59.16 ml butter
- 118.29 ml sherry wine
- 473.18 ml lobster meat
- lobster juice
- 88.74 ml butter
- 29.58 ml flour
- 354.88 ml light cream
- 4 egg yolks
- 118.29 ml cracker meal
- 29.58 ml crushed potato chips
- 2.46 ml paprika
- 29.58 ml parmesan cheese
- 59.16 ml melted butter
- Melt 4 Tbs butter in a sauté pan. Strain and save any lobster juices packed with the lobster and lightly sauté the lobster in the butter.
- Pour in the sherry and stir well over low to medium heat for 5 to 10 minutes.
- Take off heat and strain out sherry butter and save. Set the lobster meat aside.
- Melt 6 tbs butter and add 2 tbs flour. Stir and cook the mixture well without browning it for about 5 minutes.
- Stir in slowly the cream, lobster juice, and sherry butter allowing it to thicken carefully.
- Stir in some of the sauce before adding the yolks to the main body of the sauce. Heat stirring consistently but don't let it boil. If it separates add some cold cream and whisk it back. Add the lobster.
- For the topping:.
- Mix first four ingredients. Add butter and blend well.
- Sprinkle on lobster pie.
- I was very generous with everything here. Esp the cheese and paprika.
- Pour into individual or 1 big casserole, put topping on and bake in a slow oven (325°F) for 10 minutes.