Lobster Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A very rich Cornish dish, probably going back to the Middle Ages, made in the manor houses, and on some of the farms which also maintained a fishing boat, when lobsters were plentiful. It would be made only for some special occasion. The earliest recipe I know calls for 6 to 8 fine lobsters and directs that a large coffin of fine paste should be raised.