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Hilltop Steakhouse Lobster Pie Recipe

Hilltop Steakhouse Lobster Pie Recipe

5 from 1 vote
There’s something magical about recreating iconic restaurant dishes at home, and the Hilltop Steakhouse lobster pie is a legendary New England treasure worth mastering. This creamy, decadent seafood casserole features tender chunks of lobster swimming in a rich sherry-infused sauce, topped with a buttery, golden crust that crackles with every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/4 cup Ritz cracker crumbs
  • 1/2 teaspoon paprika
  • 2 tablespoons Parmesan cheese grated
  • 4 tablespoons melted butter divided
  • 1 tablespoon potato chips finely crushed
  • 8 tablespoons butter divided
  • 1/2 cup dry Sherry
  • 1 pound lobster meat cooked, chopped into chunks, 2 cups
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 4 large egg yolks

Equipment

  • Large skillet
  • Medium saucepan
  • Small mixing bowl
  • Whisk
  • Four ramekins or one gratin dish
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 350°F and position the rack in the center for even baking.
  2. Begin preparing the topping by gathering your cracker crumbs, paprika, and Parmesan cheese.
  3. In a small bowl, combine the Ritz cracker crumbs, paprika, and grated Parmesan cheese, mixing thoroughly.
  4. Pour in the melted butter and stir until the mixture resembles wet sand with an even consistency. Add the crushed potato chips for extra crunch, then set aside.
  5. Now move on to creating the luxurious filling that defines this copycat Hilltop Steakhouse lobster pie recipe.
  6. In a large skillet over medium-high heat, melt 3 tablespoons of butter until it’s foaming and fragrant.
  7. Add the dry sherry and allow it to boil vigorously for 1 minute to concentrate the flavors and cook off the harsh alcohol.
  8. Add the chopped lobster meat, stir gently to coat with the sherry butter, then immediately remove the skillet from heat to prevent overcooking the delicate seafood.
  9. In a medium saucepan over medium heat, melt the remaining 5 tablespoons of butter. Sprinkle in the all-purpose flour and whisk constantly, cooking for 2-3 minutes until the roux becomes smooth, glossy, and smells slightly nutty. Remove from heat.
  10. Carefully drain and reserve all the sherry and cooking juices from the lobster skillet. Slowly whisk this flavorful liquid along with the half-and-half into your butter-flour roux. Return the saucepan to medium heat and cook while stirring continuously until the sauce thickens to a creamy, coating consistency-about 5-7 minutes.
  11. Spoon 4 tablespoons of the hot sauce into a small bowl. Add the egg yolks one at a time, whisking vigorously after each addition to temper them properly and prevent scrambling.
  12. Pour the tempered egg mixture back into the main sauce, whisking constantly. Cook over low heat for about 3 minutes, stirring continuously-never let it boil or you’ll risk curdling. Remove from heat and gently fold in the reserved lobster meat.
  13. Divide the creamy lobster mixture evenly among four individual ramekins or pour into a single gratin dish for family-style serving.
  14. Generously sprinkle the buttery crumb topping over each portion, ensuring even coverage. Bake until the topping turns golden brown and the filling bubbles around the edges, approximately 10-15 minutes.
  15. Remove from the oven, let rest for 2-3 minutes, then serve immediately while gloriously hot.

Video

Notes

Store leftover lobster pie in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F oven for 10-12 minutes until warmed through, covering with foil to prevent the topping from over-browning.