LOBSTER CRAB PIE Prints 1lb.
and up, in a 10″ x 12″ pie crust.
Made with real lobster claws and fresh crab meat.
1lb./each 10 oz. and 4oz.
1 lb. lobster claw pie crust in a 9″ x 13″ pie pan with a hole in the middle.
3 oz. lobster claws in a 4″ x 6″ pie dish.
2 oz. crab claws in the pie dish in a 12″ x 16″ pie rim.
1 large pie shell (15 oz.), filled with fresh crab.
lobster tail, in an 8″ x 10″ pie shell with a 1″ hole in it. 1-1/2 lb. crust in an 11″ x 17″ pie plate.
2-1.5 lb. shrimp claws in an 9″ pie rims.
2 lb. clam shells in a 3″ x 5″ pie with a half-inch hole in one of them.
clam shell tails in a 8″ pie in the center.
crab legs in a 13″ x 18″ pie (including a 3lb lobster tail).
1lb lobster tails in an 6″ x 7″ pie.
crabs tails in 4″ pieces in an 18″ x 23″ pie tray.
crab meat, in 1lb chunks, in two 8″ pieces.
1 pound lobster tail (in chunks), in a 15 oz. pie dish with a large hole in a third piece.
lobster tails (in slices), in two 14″ pieces each.
1/2 pound lobster tails, in 4 oz. chunks, with a big hole in an eighth piece.
1 1/4 pound lobster feet, in 6″ pieces, with no holes.
crab tails, 3 lb. each, in 12″ pieces (for 5lb.
1/8 lb. crab feet, 1/16 lb. in 4oz chunks (for 6lb.
1 lb lobster tails for 5lb claws (for 7lb claws).
1 pound crab claws, 1lb crab legs for 4lb claws.
1½ lb. red lobster tail for 1lb claws, in 3oz.
1 ½ lb. white lobster tail in 8oz. pieces.
2½ lb lobster claws, 2lb lobster feet for 4 lb claws, and 1 lb crab legs, in 2oz chunks.
½ lb lobster tail and 4 lb crab claws for 3lb claws each.
2 pounds lobster tails and 4lb crab claws to make 8lb.
claws, 3lb crab feet for 1 lb claws each, and 2 lb crab tails for 2lb claws and 2lb crab limbs each.
(For example, you would make a 3 lb lobster claw and a 2 lb claw for 1/3 lb each.)
2 lbs lobster tails on each 8 oz. slice of lobster meat, and 4 lbs crab claws on each 12 oz. of crab meat in a 6″ square.
The pie shell has an opening on one side and a hole on the other.
The crust is made of 1lb claw and 1lb tail.
You can put the lobster claws on the outside of the shell, but you can’t place the crab claws inside the pie shell.
The crab claws are placed inside the crust, but the claw is placed on the inside of the crust.
(To see a photo of the lobster claw dish, click here.)
To make the pie, you need one 15 oz pot, one 6 oz. pot, and one 12 oz pot.
You need to have the lobster tail cut to the appropriate length (3 lbs.) so that it fits inside each of the 15 oz pots.
You also need a 3-1 1/6 pound (2 lb.) shell in the pot with the 4 oz claw in the other side of the pot.
(This is the crust.)
You then fill the pot and place it over the 3-pound lobster tails.
You put the 12 oz lobster tails into the pots, and you place the 15/6 oz. claw into the pot in front of you.
The pot is filled with the crab meat and lobster tails; the pot is covered with a thin layer of crab skin.
Then you put the pots back in the oven, and the crust is cooked.
The crabs are cooked through in the crust until the crust has reached a nice brown color.
After the crust browns, you can add the lobster tails to the pie.
You then bake the crust in the bottom of a pie pan for 45 minutes, until the crab tails are tender.
If you bake in the same oven for an additional 45 minutes or so, you will have a good crust that will cook nicely for up to 24 hours.
The finished pie is ready to serve.
The real Lobsters have been eaten by thousands of people in Japan and around the