Lobster Pie

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

An unconventional take on shepherd's pie, this dish blends Maine lobster, creamed corn and Dijon-style mustard into a creamy potato-topped delight.

Ingredients

2 lb. Maine potatoes, peeled and quartered
2 egg yolks, beaten
2 tbsp. butter
1⁄2 cup 1% low-fat milk
1 tsp. Dijon-style mustard
2 tsp. chopped chives
Salt and white pepper, to taste
1 lb. Maine lobster meat, fresh or frozen, sliced into bite-sized pieces
1 can (8 oz.) creamed corn

Steps

1. In a 4- to 6-qt. saucepan, bring potatoes, covered with cold water, to a boil over
moderately high heat. Continue boiling until potatoes are tender. Remove from heat, drain and mash in pan until lumps disappear.

2. Add the yolks, butter, milk, mustard, and chives and stir until well blended and of
a smooth. Season to taste with salt and white pepper.

3. Preheat oven to 425° F. Fit pastry bag with star tip and fill with mashed potato mixture. Butter baking dish and lay lobster meat evenly over bottom. Cover with an even layer of creamed corn and pipe potato mixture on top. Bake 30-45 min. or until golden.

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources