recipe reviews for:

New Brunswick Lobster Casserole

“This rich, creamy lobster casserole lets the lobster flavor shine through, it's great for buffets! Our lobster season starts May 1 in the Chaleur Bay region of New Brunswick, Canada. I know it seems a shame to put lobster meat in a casserole, but this is so delicious, and because we often buy 10-20 lbs of fresh lobster right from the fishermen, we often have some left over after we have our first feed.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Apr. 15, 2009

Made this Recipe and got excellant comments on it!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Peggy D

Home Town: Caribou, Maine, USA

Living In: Deer Isle, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

Delicious! I cooked a bit of garlic in with the butter then added a splash of white wine. I recommend using at least half Evaporated Milk in place of the milk (ie half evap and half milk) it heps to prevent curdling. I also used dijon rather than dry mustard. So good with shrimp or white fish in place of lobster too!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

Delicious. I made this as a side dish for Thanksgiving dinner today. Rave reviews. Next time I might add garlic though.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Charlotte

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2008

Lobster is so darned expensive here in southern Ontario I couldn't bring myself to use it in a casserole. Instead I substituted with only slightly less expensive crab. Here's a hint: stay away from Philipps brand crab meat (product of Indonesia) - unless you like tiny pieces of shell in every bite. Other than that this is a great seafood casserole. Might try it using mixed seafoods (scallops, calamari, etc.).

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Darryl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

A wonderful receipe! i made a few changes based on my comfort food likings, instead of light cream, I used a cup of pet milk,(gives an amazing tang and much more depth to the cheese) also used gruyere rather than swiss. the results were perfect. i could have easily finished the entire batch myself! everyone LOVED IT!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

chefcutie247

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2007

Followed the recipe - it was very dry and bland. Something was missing, but I couldn't figure out what it was. It definitely needs more sauce and should be served over rice or pasta. Too bland for my taste.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

carol

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2007

Absolutely wonderful, added some fresh tarragon, badda bing!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

EB Flatts

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2006

The entire family loved this dish. Lobster is hard to find here so I used 5 frozen lobster tails, cooked (yielded about 3 1/2 cups meat). Expensive but it was a special event and worth the costs.

Was this review helpful? [ YES ]
15 users found this review helpful