Villa Polaris or other 2 BR on beach..

[amyb]

Well, as a former New Englander and NYer, I am pretty sure putting lobster in a pie is illegal

I was told seafood and cheese is a no no.

 

[cassidain]

I was told seafood and cheese is a no no.

You probably don’t like Lobster Thermidor then

 

[amyb]

You probably don’t like Lobster Thermidor then

Correct. A wise Italian gentleman taught me about the rule.

 

[cassidain]

A silly « rule »

 

[KevinS]

Well, as a former New Englander and NYer, I am pretty sure putting lobster in a pie is illegal

It depends on the pie, and Cass’s looks pretty good. I’ve got 2lbs of Claw and Knuckle meat inbound, some of which will end up in a pie. Butter, a touch of sherry, and a Crushed Ritz Cracker topping make for a pretty tasty pie. Despite the Maine restaurant where I stole the recipe from calling it Lobster Pie, it’s really a Lobster Casserole though. It is served in a small baking dish, and has no bottom crust.

 

[cassidain]

Lobster quiche, if you want. Pâte brisée crust of whole wheat pastry flour, pound of lobster tail/claw/knuckle meat, cup heavy cream, four eggs, 4 or 5 oz Gruyère, 8 oz mushrooms, bunch of scallions, 1/4 c dry sherry, handful cherry tomatoes, lots of parsley, piment d’Espelette, nutmeg, s&p.
Way better than pretty good

 

[Dennis]

View attachment 69755
Lobster quiche, if you want. Pâte brisée crust of whole wheat pastry flour, pound of lobster tail/claw/knuckle meat, cup heavy cream, four eggs, 4 or 5 oz Gruyère, 8 oz mushrooms, bunch of scallions, 1/4 c dry sherry, handful cherry tomatoes, lots of parsley, piment d’Espelette, nutmeg, s&p.
Way better than pretty good

I would hit that like an escaped prisioner at a buffet.

 

[davesmom]

View attachment 69755
Lobster quiche, if you want. Pâte brisée crust of whole wheat pastry flour, pound of lobster tail/claw/knuckle meat, cup heavy cream, four eggs, 4 or 5 oz Gruyère, 8 oz mushrooms, bunch of scallions, 1/4 c dry sherry, handful cherry tomatoes, lots of parsley, piment d’Espelette, nutmeg, s&p.
Way better than pretty good

Oh, I can TOTALLY get behind Lobster Quiche!!! You had me at a pound of lobster...

 

[Hawke]

Well, as a former New Englander and NYer, I am pretty sure putting lobster in a pie is illegal

I'm with you. All you need is the lobster; some butter; and some lemon.

 

[cassidain]

yes, we like steamed whole lobster too. we usually serve it along side spaghetti with a simple tomato sauce and lots of drawn butter.
but, living in TN, our recent experience with shipped-in live bugs has been hit-n-miss at best.
ordered ME lobster meat this time along with ME oysters and some Ossetra from Marshallberg NC.
molto bene

 

[Dennis]

When we lived in Memphis, finding shallots was a chore.

 

[cassidain]

Three more seafood pies, of a different sort, all violating the "cheese rule" and all excellent.

 

[davesmom]

Wow, I have never seen real clams on a pizza, although I have made a career of eating them in pretty much every form! What beautiful pizzas! DD would swoon at clams appearing on a pizza!

 

[cassidain]

We first discovered whole clam pizza at Lockeland Table in Nashville, and have added it to our repertoire chez les Cassidain.
The first pizza au feu de bois (aux moules et persillade) we ever had was at Le Saint Pierre in Cagne-sur-Mer more than 30 years ago.

 

[JEK]

Would that be cheese and (shell)fish?

 

[cassidain]

Would that be cheese and (shell)fish?

Mainly. Except anchovies.
Even cuttlefish (supions) is a shellfish, but it’s shell is internal. Cuttlebone. Like you put in parakeets cage.

 

[davesmom]

I'm pretty sure I could go to sleep on Christmas eve with visions of clam pizza dancing in my head!

 

[bkeats]

The best clam pie IMO is at Zuppardi’s in West Haven, CT. I have not counted but I think there are at least 4-5 dozen freshly shucked little necks on it. They open the clams over the dough so that the juices soak into the crust. Some garlic, red pepper, parsley, garlic, olive oil and cheese on half. The essence of clam.

Cass’ lobster pie has inspired me though. I got a couple of frozen tails. Was going to make the Joe Beef Spaghetti Homard. The pie looks great.

 

[Amery]

My sister-in-law grew up in West Haven and Zuppardi's was their go-to. A lot of great Italian food in the area. My dad was a surgeon in New Haven and had many Italian patients. The food they would bring him for holidays (pizza rustica, pastiera, pickled eggplant, struffoli, homemade wine) all very old school and delicious.
I happen to have the Joe Beef cookbook, nothing wrong w/lobster pasta calling for bacon, brandy and a lot of cream...as we used to say in the test kitchen: fat equals flavor! We had the pleasure of dining at Joe Beef many years ago, quite an experience.

 

[davesmom]

The best clam pie IMO is at Zuppardi’s in West Haven, CT. I have not counted but I think there are at least 4-5 dozen freshly shucked little necks on it. They open the clams over the dough so that the juices soak into the crust. Some garlic, red pepper, parsley, garlic, olive oil and cheese on half. The essence of clam.

View attachment 69878

Cass’ lobster pie has inspired me though. I got a couple of frozen tails. Was going to make the Joe Beef Spaghetti Homard. The pie looks great.

I’d be pretty delirious to eat that