Reviewed: Apr. 28, 2009

This was fantastic!!! It is very rich though. I didn't have dry mustard so I just used the prepared mustard. Gave some to my friend to taste and she thought it was great. I would definitely make this again.

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Diane from Florida

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Reviewed: Dec. 18, 2008

I'm not a huge lobster fan, but someone gave me lobster tails so I used them in this. Added 1/2 cup cheddar cheese to sauce per other reviewer's suggestion. VERY rich and yummy, will make again when I have more free lobster!

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JELLOB3P0

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Reviewed: Apr. 30, 2007

I used Bahamian spiny lobster. It is one of the best lobster recipies i have ever had. 5 stars!

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James Bernard

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Reviewed: Nov. 12, 2006

My family loved this!!

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Horzcrazy Mom

Cooking Level: Expert

Home Town: Lancaster, New York, USA

Living In: Pudong, Shanghai (Municipality) , China

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Reviewed: Sep. 28, 2005

kind of weird. I like the traditional way of cooking lobster. i thought this recipe took away from the flavor of it

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Molls

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Newport Beach, California, USA

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Reviewed: Sep. 22, 2005

This was ok, but not great. I would have preferred to eat the lobster with drawn butter instead of camoflaging it with all of the other stuff.

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earlady

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Reviewed: 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! :)

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6 users found this review helpful

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DEBWEB1

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Reviewed: May 31, 2005

AWESOME!! My husband and I loved it. I used lobster and followed the directions completely. YUM!

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4 users found this review helpful

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Geena

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Reviewed: Jan. 22, 2005

I thought this was really good, but my family thought it was too "seafood" tasting. I will have to agree, it had a really strong lobster taste, but was still good. I will try crab meat next time and see if it's as strong.

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JENNISTAR

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Reviewed: Apr. 8, 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.

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15 users found this review helpful

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Mar. 26, 2004

Tremendous recipe. Fabulous taste and very easy to prepare.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 7, 2003

Delicious! A wonderful way to have to get lobster to serve more people. My family loved this one and requested to have it again!

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KABARN

Cooking Level: Expert

Home Town: Enfield, Connecticut, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: May 11, 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.

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EMTSMG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cooper City, Florida, USA

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Reviewed: May 1, 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.

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FRANCY

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Reviewed: Apr. 14, 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

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18 users found this review helpful

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DONCHARO

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Reviewed: Nov. 16, 2002

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.

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COQUETTESS

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Reviewed: Mar. 27, 2001

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!!!

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PENNY ECORD

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