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The Maine Diner's Grandmother's Lobster Pie
5 lobsters (1 lb. each)
1/2 lb. butter
2 T. lemon juice
3 C. crushed Ritz crackers
parsley
lemon wedges
Steam the lobsters in salted water 12-15 minutes, or until done. Let cool. Over
a bowl that can hold the juices, pick out the meat from the tails, knuckles and
claws. Reserve the tomalleys.
Melt the butter in a frying pan. Stir in the tomalleys and lemon juice. Remove
from the heat. Stir in the crushed crackers. Add enough reserved lobster juice
so the mixture is moist and thick, somewhat like turkey stuffing.
Divide the lobster meat among 4 individual casseroles. Cover with the cracker
mixture, patting it on evenly. Bake at 425�F. until the top begins to brown,
about 10 minutes. Garnish with parsley and lemon wedges.
Makes 4 servings.
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