There are some foods that should not be altered in their presentation-- juicy, ripe, off the vine summer tomatoes, sweet summer corn fresh from the fields...and fresh lobsters right out of our cold Maine ocean. I usually serve my lobsters (pronounced lob-stahs) steamed with drawn butter, corn on the cob, seaweed steamed clams and a nice garden salad. We just love our lobsters here!
It's pretty hard to improve on this casual New England fare but my recipe for Down East Lobster Pie celebrates the perfect flavor of New England lobsters and best of all, it can be prepared ahead of time and travels well. It's easy to prepare, (especially if canned lobster meat is used), but fresh live lobsters, slightly undercooked can't be beat in this recipe.
Down East Lobster Pie
4 Lobsters, Boiled or Steamed 1-1/4 to 1-1/2 pound size
(Have the market steam them for you...Saves a lot of
work and most lobster pounds steam or cook them for FREE!)
1/2 Cup crushed (Kellogg's brand only) corn flakes
1 Cup crushed Ritz crackers
1/2 Cup melted butter (do not use margarine) reserving 2 TBLS
1 Teaspoon Worcestershire Sauce
1/2 Cup minced shallots
Lemon juice, or serve casserole with lemon wedges (to your taste)
Saute shallots in butter, until tender. Add the remaining ingredients of stuffing and mix well. Once warmed.. set aside.
Shell the lobsters and put the lobster meat into 4 individual size baking dishes. Or,you can put it all in an average size square casserole baking dish. Drizzle some fresh lemon juice over the lobster. Now blend the cracker stuffing on and about the lobster meat and dot with two TBLS butter.
Drizzle with a bit of lemon juice. Bake in a 400 degree oven for about 15 minutes till lightly browned on top. Garnish with lemon wedge and fresh parsley!
Although I will always feel Maine lobster is best enjoyed steamed and served on a picnic table with steamers and corn, with everyone shelling their own... Down East Lobster Pie makes a more formal entrance, suitable for special occasions, but maintains it's Down East flavor for all to enjoy! A nice red wine I'd serve too!