Home › The Principles of Cookery › Lobster Pie

Lobster Pie

Pick the meat from two medium-sized freshly-boiled lobsters, and cut it into small, neat pieces. Bruise the shells and spawn in a mortar, and put them into a stewpan with a quarter of a pint of water, three spoonfuls of vinegar, half a tea-spoonful of salt and pepper, and a quarter of a tea-spoonful of pounded mace. Simmer gently until the goodness is extracted, then strain the gravy, thicken it with an ounce of butter rolled in flour, and let it boil again. Line the edges of the pie-dish with good puff paste, put in the pieces of lobster, strain the gravy over them, and strew some finely-grated bread-crumbs on them; lay the cover over all, and bake in a moderate oven. When the paste is done, the pie is ready. Serve either hot or cold. Time to bake, about an hour and a quarter. Probable cost of lobsters, 1s. 6d. and upwards. Sufficient for six or eight persons.