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.”

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Reviewed: Feb. 14, 2012

Just put down my plate to quickly write a review - this is unbelievable!!! We had extra lobster meat & my husband was leary I was putting it into a casserole but he is already on his third serving - thank you!! The mushrooms I had were a little close to their end so I sauteed them in butter/garlic & a splash of red wine before adding to the mix. Great recipe - will add this to my go-to section :)

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Reviewer:

Karen Mitchell

Cooking Level: Intermediate

Home Town: Berrien Springs, Michigan, USA

Living In: Kalamazoo, Michigan, USA

Reviewed: Dec. 31, 2011

We learn from our mistakes. After following the recipe, I decided that Lobster is never left over. It should never be drowned in a mushroom sauce, after purchasing it at $$ per pound. I prefer food simply cooked. Next time I'll buy lobster and steam it. This wasn't right for me

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Reviewer:

mojo61

Reviewed: Aug. 18, 2011

My husband and I loved this and one of our picky 5 year old twins didn't think it was half bad either! My husband liked it so much that I was going to make a dip with the rest of the lobster we had but he has decided he wants more of this! Here is what I did differently: I used heavy cream (but only because they had no light cream at the store we went to) - I would use light the next time just because of the dense factor! We did not add mushrooms because of the kids and did not use bread cubes because I just thought it was too much! I think I was right because it turned out to be awesome without it! I used a four blend cheese in the saucepan and then actually laid slices of swiss over the casserole before the bread crumbs! I also added some Old Bay and will add more next time! A great recipe - it's printed and in my recipe book!!! Loved it!

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Reviewer:

firemommy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Tampa, Florida, USA

Reviewed: Jul. 13, 2011

This I made with fresh Atlantic lobster I brought back from New Brunswick. The neighbours we fed had never eaten lobster before and they absolutely loved it. Excellent recipe!

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Reviewer:

Cindy Hill

Cooking Level: Intermediate

Home Town: Bathurst, New Brunswick, Canada

Reviewed: Sep. 12, 2010

Simply the best way to use cooked lobster.

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Reviewer:

pmx

Reviewed: Aug. 22, 2010

This was very good! I added some finely chopped onion and garlic to the cream mixture along with some Old Bay seasoning. I also substituted evaporated milk for the cream (which I didn't have) and it worked out fine. I think you could make this with any type of seafood and it would be delicious.

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Reviewer:

Jennifer

Reviewed: Jun. 4, 2010

A fellow North Shore girl...there's no lobster like it. This recipe was awesome. Thanks for sharing.

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3 users found this review helpful

Reviewer:

NB Roy

Reviewed: Apr. 15, 2009

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

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6 users found this review helpful

Reviewer:

Peggy D

Home Town: Caribou, Maine, USA

Living In: Deer Isle, Maine, USA

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!

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22 users found this review helpful