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My review
New Brunswick Lobster Casserole
1
Judy Nic
"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."
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Ingredients
1 h servings 384Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- 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.
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
1/2/2008
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 g...
Most helpful critical review
10/7/2007
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 blan...
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1/2/2008
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 g...
1/14/2009
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 hep...
9/24/2008
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...
8/14/2006
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 cos...
11/27/2008
Delicious. I made this as a side dish for Thanksgiving dinner today. Rave reviews. Next time I might add garlic though.
10/7/2007
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 blan...