A Lobster Pye
From the treasured pages of Cookbook of Elizabeth Langley
Written by Elizabeth Langley
A Lobster Pye
"Take the Fish from the claws & tail, slice it into small piecies season it with pepper salt & mace, a couple of Marrow bones cut the marrow into lumps, Dip it in the Yolks of eggs then & have ready savoury herbs shred small, some of of your lobster & marrow make into balls with the yolks of eggs, then lay your Lobster marrow & balls into the pye with blades of mace & butterr, when it is bak'd, have ready gravy, & a quarter of a pint of white wine, stir in a piece of butterr & the yolks of 2 eggs to the meat that is in the body of the lobster the juice of half a Lemmon or more to your tast then set it on the fire then put it into the pye & serve it up."
Note on the Original Text
The recipe, as written, is a classic example of 18th-century English culinary prose: loose in structure, assuming a degree of prior knowledge, and unconcerned with quantities or exact timings. Spelling and grammar reflect the conventions of the period ('pye' for 'pie', 'bak’d' for 'baked', 'piecies' for 'pieces'). Instructions are sequential but not strictly linear, often listing actions as they come to mind. Measurements like 'quarter of a pint' or 'a piece of butter' were based on experience rather than standardization. The tone presumes a skilled cook familiar with pie-making, marrow handling, and the subtleties of assembling and finishing such complex dishes.
Title
Cookbook of Elizabeth Langley (1757)
You can also click the book image above to peruse the original tome
Writer
Elizabeth Langley
Era
1757
Publisher
Unknown
Background
Step into the Georgian kitchen with Elizabeth Langley's 1757 culinary collection, where refined techniques and delightful recipes await those with a taste for historic gastronomy.
Kindly made available by
Folger Shakespeare Library
This recipe comes from Elizabeth Langley’s cookbook, written in 1757. At this time, elaborate seafood pies were the height of sophistication for wealthy British households. Lobster, once an inexpensive food, had become a fashionable ingredient, and the use of marrow bones reflected both luxury and a taste for rich, savory flavors. Recipes of this sort were often served at grand dinners, where ornate pies filled with spiced, creamy seafood and meat were a dramatic centerpiece. The blending of lobster, marrow, lemon, wine, and eggs typifies the 18th-century penchant for intricate, layered flavors and showy presentation.
The preparation would have required a sturdy wooden chopping board and large, sharp knives for extracting and chopping lobster meat. Marrow would have been scooped with a small spoon or marrow scoop. Herbs were chopped with a mezzaluna or herb knife. Mixing was done in earthenware bowls. The pie was assembled in a ceramic or tin pie dish, lined with pastry made by hand. Baking was done in a wood-fired or coal oven, requiring watchful management of heat. The sauce for finishing the pie was stirred gently in a small pan over a hearth or open flame, demanding careful attention so the eggs did not curdle.
Prep Time
25 mins
Cook Time
40 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 medium cooked lobsters (1 1/2–1 3/4 lbs total)
- 7 oz beef or veal bone marrow (or 3 1/2 oz unsalted butter as substitute)
- 2 egg yolks, plus 2 additional for the sauce
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon mace or nutmeg, plus 2–3 blades of mace
- 2 tablespoons chopped fresh parsley, thyme, or chives (savoury herbs)
- 1/3 cup rich beef or chicken stock (as 'gravy')
- 2 fl oz (1/4 cup) dry white wine
- 1 3/4 oz unsalted butter (for pie)
- 1 sheet shortcrust or hot water crust pastry (enough for base and lid)
- Juice of 1/2 lemon
- Optional: additional lemon juice to taste
Instructions
- Begin by extracting the cooked lobster meat from the claws and tail of two medium lobsters (about 1 1/2–1 3/4 lbs total).
- Cut the meat into bite-sized pieces, and season it with salt, a good pinch of ground white pepper, and a generous grating of nutmeg or ground mace.
- Prepare about 7 oz of beef or veal bone marrow, if available (substitute with 3 1/2 oz unsalted butter if marrow is unavailable).
- Cut the marrow into small lumps and dip each piece into beaten egg yolk.
- Use some lobster meat and marrow along with finely chopped parsley, thyme, and chives (about 2 tablespoons in total) to create small balls, binding them together with more egg yolk.
- Line a medium pie dish with a base pastry (shortcrust or hot water crust, as preferred).
- Layer in the seasoned lobster pieces, marrow lumps, and the prepared balls.
- Dot with butter (1 3/4 oz) and tuck a few blades of mace throughout.
- Cover with pastry, crimp the edges, cut a vent, and bake at 350°F for 35–40 minutes, or until golden and bubbling.
- Meanwhile, heat 1/3 cup rich beef or chicken stock with 2 fl oz (1/4 cup) dry white wine.
- Blend in 1 oz butter and the beaten yolks of 2 eggs, plus the soft meat from the lobster’s body and the juice of half a lemon (add more to taste).
- Stir gently over low heat until just thickened—do not boil.
- When the pie is baked, open the crust and pour this sauce into the pie.
- Serve immediately for a truly historic feast.
Estimated Calories
520 per serving
Cooking Estimates
It takes about 25 minutes to prepare the ingredients, including extracting lobster meat and making the filling. Baking the pie takes 40 minutes. The calories are a rough estimate per serving based on the ingredients used. This recipe serves 4 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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