New Brunswick Lobster Casserole

Rating: 4.24 stars
25 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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. I often use it for a special luncheon with a salad or as an entree with a buffet dinner. I am always asked for the recipe.

By Judy Nic

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

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  • Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in flour, mustard powder, salt, and pepper until smooth. Pour in the milk and cream, bring to a simmer, and cook until thickened and smooth, stirring constantly. Add the mushrooms and cheese, stir until the cheese has melted. Fold in the diced lobster meat and the bread cubes.

  • Pour into prepared casserole dish. Mix the bread crumbs with the remaining 1 tablespoon of melted butter to moisten. Sprinkle the crumbs over the casserole.

  • Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.

Nutrition Facts

Per Serving:
384 calories; protein 23.8g; carbohydrates 21.6g; fat 22.5g; cholesterol 116.6mg; sodium 930.7mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

chefcutie247
Rating: 5 stars
01/02/2008
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! Read More
Helpful
(37)

Most helpful critical review

carol
Rating: 2 stars
10/08/2007
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. Read More
Helpful
(7)
25 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
chefcutie247
Rating: 5 stars
01/02/2008
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! Read More
Helpful
(37)
Suzy
Rating: 5 stars
01/14/2009
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! Read More
Helpful
(32)
Darryl
Rating: 4 stars
09/24/2008
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.). Read More
Helpful
(26)
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cg
Rating: 5 stars
08/14/2006
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. Read More
Helpful
(21)
Acekilla
Rating: 5 stars
07/22/2006
Awesome! Read More
Helpful
(13)
Charlotte
Rating: 4 stars
11/27/2008
Delicious. I made this as a side dish for Thanksgiving dinner today. Rave reviews. Next time I might add garlic though. Read More
Helpful
(10)
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EB Flatts
Rating: 5 stars
02/05/2007
Absolutely wonderful added some fresh tarragon badda bing! Read More
Helpful
(7)
carol
Rating: 2 stars
10/07/2007
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. Read More
Helpful
(7)
Peggy D
Rating: 5 stars
04/23/2009
Made this Recipe and got excellant comments on it!!! Read More
Helpful
(7)
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