Home › The Principles of Cookery › Lobster and Oyster Pie

Lobster and Oyster Pie

Pick the meat from the tails of two freshly-boiled lobsters, and cut it into neat pieces, which must be seasoned with a little pepper, salt, and pounded mace. Bruise the shells and spawn, and make a little gravy from them. Pound the flesh from the claws and bodies to a smooth paste, mix with it a slice of bread, finely grated, six ounces of fresh butter, three table-spoonfuls of vinegar, and a little pepper, salt, and nutmeg. Line the edges and sides of a pie-dish with good puff paste. Put in the slices of lobster, then two dozen oysters with their liquid and afterwards the pounded meat. Lay the cover over all, and bake in a moderate oven for an hour and a quarter. Before serving, strain a little of the gravy from the shells into the pie. When the pastry is cooked enough the pie is done. Probable cost of lobsters, 1s. 6d. each. Sufficient for eight or nine persons.