Charleston Lobster Pie

My mother had a great passion for the American Deep South, mainly due to the novels of Francis Parkinson-Keyes. Then my sister June married a man from South Carolina. This was a dish we often used to eat at home and which my mother stated firmly was an authentic Charleston Lobster Pie. I cannot guarantee that, but I can vouch for it as a very good dish.


  • 5 tbsp butter
  • 1 medium-sized onion, chopped
  • 1 lb tomatoes, peeled, seeded, and sliced
  • 4 thin slices of stale bread, broken into small pieces
  • 1 medium-sized green bell pepper, seeded and chopped
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • Dried thyme
  • Ground mace
  • 2 medium-sized lobsters, cooked and meat removed
  • 3 hard-boiled eggs, coarsely chopped
  • ½ cup toasted bread crumbs


Melt 3 tablespoons of the butter and fry the onion until it just begins to color. Add the tomatoes, the stale bread, and green pepper. Season to taste with salt, pepper, nutmeg, thyme, and mace. Mix thoroughly and cook for 3 minutes, stirring constantly. Chop the lobster meat into pieces and add to the pan. Cook gently for 5 minutes longer, stirring constantly.

Add the hard-boiled eggs and turn into a casserole. Sprinkle with the toasted bread crumbs and dot with the remaining butter. Bake in a preheated oven at 375°F for 15 minutes or until well browned. Serve immediately.