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

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources