MARJORIE MILL'S LOBSTER PIE
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.
Provided by NewEnglandCook
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 768.6, Fat 63.5, SaturatedFat 38.4, Cholesterol 357.3, Sodium 469.2, Carbohydrate 17.3, Fiber 0.5, Sugar 1.5, Protein 7.6
GRANDMOTHER'S LOBSTER PIE
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
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.
MILLION-DOLLAR FUDGE A FAVORITE RECIPE OF FIRST LADY MAMIE EISEN
A window into the social scene of the nation's capital. First lady Mamie Eisenhower was invited to be the guest of honor at the Arlington Republican Women's Club luncheon held on Dec. 12, 1967, at the Washington Golf and Country Club. She could not attend, but she made arrangements to have a foil-wrapped square of this fudge for each luncheon guest. The Fudge Party Was a Hit.
Provided by CHEF GRPA
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Line a 12 1/2- by 17 1/2-inch baking sheet with waxed or parchment paper.
- 2. Combine the sugar, salt, butter and evaporated milk in a medium saucepan over medium-high heat. Bring to a boil, stirring to form a smooth syrup, then remove from the heat.
- 3. Combine the semisweet chocolate, German sweet chocolate, marshmallow cream and nuts in a large heatproof bowl. Pour the just-boiled syrup over the ingredients in the bowl. Stir until the chocolate has melted and the ingredients are well incorporated. Pour into the pans, spreading the mixture evenly into the corners. Let stand for a few hours before cutting into pieces.
- 4. Store in an airtight container at room temperature.
- My Note: IT IS SWEET! The kids like it a lot, but too sweet for me.
Nutrition Facts : Calories 891.1, Fat 40.8, SaturatedFat 19.2, Cholesterol 13.3, Sodium 254.9, Carbohydrate 139.1, Fiber 8.5, Sugar 108.4, Protein 11.1
BARBARA FRIETCHIE PIE
Barbara Frietchie was a worthy and highly regarded lady of great age living in Frederick, Maryland who was an intensely loyal supporter of the Union and hater of the Slavery Rebellion, holding her Union flag in great esteem and keeping it with her Holy Bible; when the Confederates halted before her house, and entered her dooryard, she denounced them vigorously, shook her cane in their faces, and drove them out; and when General Burnside's Union troops followed close behind General Jackson's Confederates, she waved her flag and cheered them on. John Greenleaf Whittier later memorialized her in his famous poem, which includes the famous line: "Shoot, if you must, this old gray head, But spare your country's flag," she said. Chilling time not included in the preparation time. From the Southern section of The United States Regional Cookbook, Chicago Culinary Institute, 1947.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Line the pie pan with pastry.
- cook sugars, cream, egg yolks and butter in a double boiler until thickened, stirring constantly to prevent scorching.
- Remove from heat, add vanilla, salt and beaten egg whites.
- Pour into unbaked pastry shell, sprinkle with nutmeg and bake at 425F for 10 minutes, reduce to 300F and bake about 45 minutes longer or until a knife comes out clean when inserted in center.
- Serve very cold.
Nutrition Facts : Calories 358.2, Fat 16.9, SaturatedFat 7.5, Cholesterol 75.2, Sodium 202.9, Carbohydrate 49.7, Fiber 0.8, Sugar 38.7, Protein 3.2
LOBSTER PIE
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
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!
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