Reviewed: Apr. 23, 2012

I agree with at least one other reviewer. Used 1 pound real crab meat to substitute for the lobster since lobster not available at store this eve. All other ingredients were as suggested by the recipe. The outcome was not good. I am not confident that lobster would help. Glad other people had some better results. It wouldn't sting so much if it weren't such a pricey loss.

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Reviewer:

Tim

Reviewed: Sep. 25, 2011

I added garlic, and also mushrooms. Everybody gave it a thumbs up. Will definitely make it again, perhaps add shallots.

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Reviewer:

Gretchen

Reviewed: Aug. 15, 2011

Yummy!!!! I have made this once and will be making it very often! Since we are inland I used imitation lobster meat and it still was great. I can't wait to try it with real lobster. The only suggestion I have is to add some garlic. I also put fresh Parmesan cheese on my portion since bf doesn't eat cheese.

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Reviewer:

shannamarie

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Columbus, Georgia, USA

Reviewed: Dec. 21, 2010

Loved it!! Ive had this similar dish in Boston, but instead of the bread they used Ritz crackers - my only concern with your ingredients with crackers instead of bread would be the salt. Maybe Ill try low sodium Ritz.

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Reviewer:

Gezak

Reviewed: Oct. 18, 2010

I'm sorry, this recipe was awful. My family and I love lobster and I had high hopes for this one, but the taste was just not at all appetizing. My brother spit out the bite he took, and the rest I had to throw away.

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Reviewer:

stella

Cooking Level: Expert

Home Town: Maribel, Wisconsin, USA

Living In: Denmark, Wisconsin, USA

Reviewed: Aug. 26, 2010

We didn't care for the texture.

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Reviewer:

Jodi

Cooking Level: Beginning

Living In: Kewaunee, Wisconsin, USA

Reviewed: Aug. 2, 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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Reviewer:

NainInCandia

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Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

Reviewed: Feb. 15, 2010

OMG!! This was fabulous. You must follow the recipe EXACTLY about not cooking too long. I modified this to be 1/2 lb lobster tail meat and 1/2 lb shrimp to cut down the cost. Served with fresh asparagus and a bit of angel hair pasta and of course champagne. It made the perfect romantic dinner. My guest brought flowers and chocolate to round it out.

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Reviewer:

KBG

Reviewed: Jan. 1, 2010

I used crabmeat instead of lobster (I don't think this would have made a huge difference) and we thought this recipe lacked flavor I would like to try it again with some tweaking. It was easy to make

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Reviewer:

momsully

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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