Well, here in Cornwall in the far South West of England we have a recipe for crab pie which dates back to the 19th Century. It is so like this recipe for lobster pie that it's uncanny - great minds think alike over the centuries it seems!! The differences are that instead of half and half or light cream, our recipe uses Cornish clotted cream and instead of mixed vegetables it uses artichoke hearts, asparagus tips and pitted white grapes, (or seedless these days, and yes we were growing globe artichokes in Cornwall in the 19th Century) On the other hand our old recipe doesn't use sherry or white wine, clam juice, green onions or paprika. So I decided to combine the two........ WOW .......... This recipe with artichokes, asparagus, Cornish clotted cream, white wine, calm juice and scallions, (as we call them), is just sensational. Thanks Diana........are you sure you're not distantly related to a Cornish 19th Century cook? Kind regards Peter........