Lobster Pie

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the pie filling

two or three good fresh lobsters ↝ Lobster [Shellfish]
a layer of oysters ↝ Oysters, raw [Shellfish]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
slices of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the topping

the red part of the lobster ↝ Lobster [Shellfish]
chopped oysters ↝ Oysters, raw [Shellfish]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the gravy

the shells of your oysters ↝ Oysters, raw [Shellfish]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
the oyster liquor ↝ Oysters, raw [Shellfish]

For the crust and decoration

a fine puff paste
a few small claws ↝ Lobster [Shellfish]

Instructions (6)

Take two or three good fresh lobsters, take out all the meat and cut it in large pieces.
Put a fine puff paste round the edge of your dish.
Then put in a layer of lobsters, and a layer of oysters, with bread crumbs and slices of butter, a little pepper and salt, then a layer of lobsters, &c. till your dish is full.
Then take the red part of the lobster, pound it fine, with chopped oysters, crumbs of bread, and a little butter; make them into small balls, and fry them, then lay them upon the top of your pie.
Boil the shells of your oysters to make a little gravy, put to it a little pepper and salt and the oyster liquor, strain it through a sieve, and fill your pie with it.
Then lay on your crust, and stick a few small claws in the middle of your pie, and send it to the oven.

Original Text

TAKE two or three good fresh lobsters, take out all the meat and cut it in large pieces, put a fine puff paste round the edge of your dish, then put in a layer of lobsters, and a layer of oysters, with bread crumbs and slices of butter, a little pepper and salt, then a layer of lobsters, &c. till your dish is full, then take the red part of the lobster, pound it fine, with chopped oysters, crumbs of bread, and a little butter; make them into small balls, and fry them, then lay them upon the top of your pie; boil the shells of your oysters to make a little gravy, put to it a little pepper and salt and the oyster liquor, strain it through a sieve, and fill your pie with it, then lay on your crust, and stick a few small claws in the middle of your pie, and send it to the oven.—It is a genteel corner dish for dinner.

Notes

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