Lobster Casserole Recipe - Allrecipes.com
Lobster Casserole Recipe
  • READY IN 55 mins

Lobster Casserole

Recipe by  

"This is a delicious native Maine casserole!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
  2. Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
  3. To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
  4. Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

Just for fun, I added 1/2 cup of grated cheddar cheese to the pan, and 2 Tblsp of parmesan. I'm sure the recipe would be great without this, but it added a little extra flavor. GREAT RECIPE

 
Most Helpful Critical Review
Jun 17, 2005

This was okay. Where I live, seafood is at a premium price and so would much rather eat the real meat and not complicate it with added ingredience. I used almost 2 lbs. of crab legs to get one pound of meat for this recipe. That cost me an arm and a leg. Cost the crab an arm and a leg, too! :)

 
Apr 08, 2004

I was really afraid to try this with lobster and used crab meat instead....wow this was wonderful. I can not wait to make it like it was intended. Thanks for the post.

 
Jul 13, 2003

Excellent recipe, Joni. I followed the recipe as written and was thoroughly impressed with the quality of flavor from such simple ingredients. I made four smaller, individual casseroles instead of one larger one. This dish sells for $17.99 (for one serving) at my favorite seafood restaurant and it's not nearly as tasty...but we won't tell them...we'll keep it our secret.

 
Jan 18, 2003

i will do this one again and just remember to cook the lobster slow and low heat and take the skin off the lobster before cooking it and maybe some salt and pepper won't hurt either thanks!!!

 
Jul 13, 2003

I made this with crab meat instead of lobster (too expensive) and it turned out so good! I was surprised at how tasty it was considering the small amount of ingredients involved. I did have to add more butter to the pan after sauteing the meat, and the flour was a little lumpy. But I whisked almost non-stop until it blended together. I also added 1/4 tsp of cayenne pepper for a little more flavor. This dish is rich, so I would plan the rest of your meal accordingly.

 
Jan 31, 2003

Mmmm, Mmmm good!!!! Very nice, warm, rich creamy taste. It was so delicious that my husband and I were selfish...no sharing with our friends or family. This recipe we kept to ourselves.

 
Aug 03, 2010

We have fresh lobster on hand during he summer months and I am always looking for different lobster recipes. I did add this to my recipe book and will put this into the rotation. Now I wish we had put out more pots this year. This is tasty and the lobster holds it own even with the other ingrediants. Next time I make it I may try to add some other seafood and additional lobster. By the way, I did include some Old Bay to season it. I am from Maryland and add it to all my seafood dishes.

 

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Nutrition

  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 657 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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