Out of stock
Our lobster pies are sold out for the season. Made in Maine with fresh lobster meat in a sherry sauce and topped with a buttery crumb topping. Each pie contains 6 oz. of fresh shucked lobster meat and serve two.
Lobster Pies made in Maine by a local York lobsterman! This classic lobster pie recipe is made with lots of fresh lobster, butter, a lobster sherry cream sauce, and topped with Ritz cracker crumbs. Nothing could be simpler, and nothing could taste better. Made with only fresh, sweet chunks of lobster meat, not frozen.
In The Foodie’s Guide to Cyber Monday, the Wall Street Journal says: “…if you prefer your lobster in cooked form, Lobster Anywhere has a lobster pie that’s quite something—more a bake than a pie, it features prime pieces of lobster, topped with a cream sauce and cracker crumbs.”
Each lobster pie is 1.5 lbs. each and serves two. This is not a little lobster pot pie. There is 6 oz. or more of fresh picked lobster meat in each pie. That’s a lot of lobster love! Did you know a whole live lobster will yield about 3-4 oz. of meat?
Pies ship fresh-frozen, so order now and stick in your freezer. Just defrost, bake, and dig in. Made in small batches so don’t wait, we will sell out!
We sent two lobster pies as a gift and the recipients were thrilled! It meant so much to them that they had received this beautiful lobster. I will give this gift again and often!
My parents love your lobster pies. Always a winner!!
--Melissa, Lorain, Ohio
I love the taste and especially the convenience of this lobster pie. When I am home alone this is a quick and easy dinner. And, did I mention.... the taste is awesome!!
Great to have a filling dish on really cold nights. Enjoy the ease of popping in the oven and coupled with a salad makes a easy dinner. Good to have several in the freezer for enhancing an ordinary week with a special treat.
A little too rich for my family's taste...huge pieces of lobster swimming in a sauce that seemed to be mostly butter. I couldn't taste the sherry, and the buttered crumbs really made it too, too rich. I think we would have enjoyed it more if there was less "sauce" or, if it was more like a mornay or wine-lemon-butter sauce.