I've wanted to make a lobster savory pie since I was about four years old. I have no idea why. But now I've been googling recipes And none of them live up to my childhood dream. I want a large pie with a thick crust. I want the lobster to be in some kind of creamy sauce. All the recipes I see call for Sherry so I guess I'll get that. Also should I get live lobsters, cooked or just tail meat? Will the thick crust work? or should I I try something more thin and buttery? Also I plan on making it for my family who are lobster purists, and think lobster only needs to fresh, steamed and served with butter. Will I get disowned?