Grandmother's Lobster Pie

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This is going on my once or twice dinner rotation! YUM!!!!

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love love love it

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The Maine Diner rocks! This item on their menu is to die for and so is their homemade corn muffins that they serve with all dinners. Personally, considering all the work, it is worth the trip everytime for this wonderful Lobster Pie!

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Being a New Englander, I have the opportunity to have fresh Maine lobsters and this is my favorite way to have lobster. You can also use meat out of the shell purchased at any local fish market, or use canned lobster if you aren't lucky enough to have it available to you fresh. I make this all the time and it literally takes 5 minutes except the time to cook and clean the lobsters. People who eat fresh lobster, crack the shells while they are hot, so you don't have to let them cool before taking the meat out of the shells. Secondly, you can use the tomalley, or not, and it tastes delicious either way. I use Ritz crackers, and you can use the whole grain. I also pour butter and apple cider vinegar mix over mine... Love the flavor!

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Excellent and authentic recipe. Highly recommend.

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this recipe was good but to simplify just ask the market to cook the lobsters for you by the time you get them home they are cooled and it cuts prep time in half

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I haven't made this yet but.....passing through Wells, Maine on 8/5/11 we stopped at the Maine Diner. My husband had this dish and thought he'd died and gone to heaven. It was outstanding and I'm sure as time consuming as others have said to make, but I can only say that all that time will be worth the end results.

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WHAT IS TOMALLEY - Tomalley (alternative spelling: "tomale"[1] or lobster paste is the soft, green substance found in the body cavity of lobsters, that fulfils the functions of both the liver and the pancreas. Tomalley corresponds to the hepatopancreas in other arthropods. It is considered a delicacy, and may be eaten alone but is often added to sauces for flavour and as a thickening agent. The term lobster paste or lobster pate can also be used to indicate a mixture of tomalley and lobster roe. Lobster bisque, lobster stock, and lobster consomme are made using lobster bodies (heads, often including the lobster liver.

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This was very easy to make but quite time consuming as it took a while for the lobsters to cool. I also used the head and leg meat as I hate to waste any lobster meat, so extracting all that made it take longer. Adding the tomalley to the butter and cracker mix really gave the topping it's flavor. Without the tomalley it would be very bland. Not sure where 1 comment maker thought the lobster was fried.The lobster was boiled. Only the butter,lemon juice and tomalley got any heat in the skillet, the boiled lobster meat was put directly into the serving dishes before being topped with the cracker mixture. For those of you who don't know what tomalley is, I can only assume you never eat the meat in the head. I will definitely make this again.

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This is awesome.
I love Fried Lobster, This is my 2nd Lobster Choice.

Thanks