Recipe by NUBBLE44
"This is a delicious native Maine casserole!"
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lobster meat, cut into bite-sized pieces
salt and pepper to taste
bread, crust removed
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.
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! :)
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.
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.
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!!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 298
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