Individual Lobster Pies

For the Lobster Pies

• 1/4 cup (1/2 stick) butter
• 1/4 cup flour
• 2 cups milk
• 2 cups half and half
• 1/4 cup (1/2 stick) butter
• 1 1 lb. lobster (the recipe doesn’t say it, but it is understood, in NE, that it is cold water lobster.)
• 1/2 teaspoon paprika
• 1/3 cup sherry
• pinch ground red pepper
• 1 teaspoon salt
• 4 egg yolks

For the Topping

• 3/4 cups fresh breadcrumbs
• 5 tablespoons (5/8 stick) butter, melted
• 3 tablespoons crushed potato chips
• 1 tablespoon freshly grated Parmesan cheese
• 3/4 teaspoon paprika

Instructions

1. In 2-quart saucepan over low heat, melt 1/4 cup butter. Add flour, and beat constantly with wire whisk 2 to 3 minutes. Do not allow to color. In 1 1/2 quart saucepan, heat milk and half and half. Gradually stir into roux and simmer over low heat for 15 minutes, stirring often. Strain to make thin cream.
2. Preheat oven to 400 degrees. In 11 or 12 inch sauté pan, melt remaining butter. Add lobster meat, sprinkle with paprika and sauté over medium high heat about 5 to 7 minutes.
3. Add 1/4 cup sherry and cook 3 or more minutes.
4. Add red pepper, salt and thin cream sauce.
5. n small bowl, stir egg yolks until thin. Stirring constantly, add 4 tablespoons hot lobster sauce to egg yolks, until well blended. Scrape yolk mixture back into pan and cook until sauce bubbles and thickens.
6. Remove from heat and stir in remaining sherry.
7. Spoon into 4 individual casserole dishes, distributing lobster evenly.
8. Combine topping ingredienst and sprinkle on top of lobster pies. Bake until very brown, about 10 to 15 minutes.

By KathyMillerTime via Terry Blady
Adapted from Publick House, Sturbridge, Massachusetts