Lobster Pie Recipe

TOPPING:

In a bowl, combine the bread crumbs, potato chips, Parmesan, paprika, sherry, butter, and salt.

Stir well and set aside.

FILLING: Set the oven at 350F. Have on hand a 2-quart baking dish. Butter it. Fill it with the lobster meat.

In a large saucepan, bring the clam juice or fish stock to a boil; pour it into a bowl.

In the same saucepan, melt the butter. Whisk in the flour and cook over low heat, whisking constantly, for 2 minutes. Slowly whisk in the hot clam juice or stock until the mixture is smooth. Add the sherry, paprika, tomato paste, and cream. Cook, whisking constantly, until the mixture comes to a boil. Season to taste with salt and white pepper.

Lower the heat and simmer for 15 minutes.

Pour cream sauce over the lobster. Sprinkle with the crumb topping.

Bake the pie for 25 minutes or until the sauce is bubbling at the edges and the mixture is very hot.