Open lobster pie

Galton Blackiston

Galton Blackiston

31st October 2017

Open lobster pie

The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Open lobster pie recipe. This recipe comes from the menu at the one Michelin starred Morston Hall. Serves four.

Ingredients

  • for the pastry:
  • 250g plain flour
  • 1 tsp salt
  • 1 tsp sugar
  • 150g salted butter, softened
  • 1 egg, beaten
  • for the pie:
  • 3 whole eggs plus 2 egg yolks, lightly whisked together
  • 425ml double cream
  • 100g grated Cheddar cheese
  • 1 pinch of freshly grated nutmeg
  • sea salt & black pepper
  • 3 cooked lobsters, just the meat, chunkily chopped
  • 4 tbsp chopped basil

Method

For this recipe you'll need 4 individual 7.5cm loose-bottomed flan rings, at least 4cm high, and some baking beans.
To make the pastry, sift the flour onto a large clean work surface and sprinkle over the salt and sugar. Make a well in the centre and add the softened butter along with the beaten egg. Using your fingertips amalgamate the butter and egg until you achieve a scrambled egg consistency then add a good splash of water and mix in. Draw in the flour and again using your fingertips bring the pastry together. Wrap in cling film and refrigerate to rest for at least 1 hour.
When ready to use, remove the pastry from the fridge, roll out, and line the flan rings. Place on a baking tray and return to the fridge to rest for at least another 1 hour.
To make the pie, preheat the oven to 160°C/325°F/gas mark 3. Remove the lined flan rings from the fridge, cover the pastry-lined rings with baking parchment, fill with baking beans and place in the centre of the oven. Bake ‘blind’ for about 25 minutes, or until the pastry just starts to colour. Remove the baking beans and parchment: if there are any cracks in the pastry, use leftover pieces of pastry or beaten egg yolk to repair it. Return the pastry case to the oven for about 5 minutes, remove from the oven and leave to cool.
Whisk the eggs, egg yolks and cream together in a bowl. Add the cheese and season well with grated nutmeg, salt and freshly ground pepper. Add the lobster and chopped basil and mix well.
Spoon the lobster mixture into the pastry cases and bake in the preheated oven for 40 minutes or until the tarts are set. Take out of the oven and allow to rest for 10 minutes before serving.
To serve, trim the pastry and remove the flan rings, and serve with a light tomato and cucumber salad and some blanched asparagus.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you