Hilltop Restaurant Lobster Pie
January 16, 2020
Categories: Dinner, Main Dish, Shellfish, Lobster, New England, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, July 4th, Ladies Luncheon, Mother's Day, New Years, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Bake, Alcohol, Wine, Make it from scratch, Spring more
"This recipe is one I had many times at The Hilltop Steakhouse, in Saugus, Mass, known far and wide for its great food and dining experience. They closed in 2013. This recipe is sacred to me now, and I thought I would share it here! If you want a fabulous lobster dish, try this. You won't be disappointed! You can also substitute any seafood or haddock or swordfish for the lobster with great results! PLEASE NOTE: Serving Size and Cooking Time is only a guess, as it depends how big your appetites are, and I can't remember the exact cooking time for the stuff cooked on the stove during preparation time."
- FOR TOPPING
- FOR FILLING
- Serving Size: 1 (558.3 g)
- Calories 1233
- Total Fat - 103 g
- Saturated Fat - 61.4 g
- Cholesterol - 911.1 mg
- Sodium - 1808.6 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 1.7 g
- Sugars - 1.5 g
- Protein - 53.8 g
- Calcium - 538.1 mg
- Iron - 2.7 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.3 mg
Preheat the oven to 350 degrees F.
For the Topping:
In a small bowl, stir together cracker crumbs, paprika and cheese.
Stir in the butter until evenly mixed, and set aside.
For the Filling:
In a large skillet, over med-high heat, melt 3 tablespoons of butter.
Add the Sherry, and boil 1 minute.
Add the lobster, stir, and remove from the heat.
In a medium size saucepan, over medium heat, melt the remaining butter. Add the flour, and cook while stirring, until the mixture is smooth and glossy; remove from the heat.
Drain and reserve Sherry and juices from the skillet with the lobster meat, and then slowly whisk this liquid, along with half-and-half into the butter/flour mixture. Return to the heat, and cook while stirring continuously, until the sauce is smooth and thick.
Spoon 4 tablespoons of sauce into a small bowl. Add the egg yolks one at a time, beating well after each addition.
Return the egg mixture to sauce, and mix well. Stir over low heat about 3 minutes; don't let it boil. Remove from the heat, and add the lobster.
Pour the mixture into four ramekins, or a gratin dish.
Sprinkle with the topping, and bake until golden brown, about 10-15 minutes.
Tips & Variations
- Casserole dish