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My review
Lobster Casserole
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NUBBLE44
"This is a delicious native Maine casserole!"
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Ingredients
55 m servings 473Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
- Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
- To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
- Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.
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Reviews
Read all reviews 3746 Ratings
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Most helpful positive review
4/14/2003
Just for fun, I added 1/2 cup of grated cheddar cheese to the pan, and 2 Tblsp of parmesan. I'm sure the recipe would be great without this, but it added a little extra flavor. GREAT RECIPE
Most helpful critical review
6/17/2005
This was okay. Where I live, seafood is at a premium price and so would much rather eat the real meat and not complicate it with added ingredience. I used almost 2 lbs. of crab legs to get one p...
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4/14/2003
Just for fun, I added 1/2 cup of grated cheddar cheese to the pan, and 2 Tblsp of parmesan. I'm sure the recipe would be great without this, but it added a little extra flavor. GREAT RECIPE
4/8/2004
I was really afraid to try this with lobster and used crab meat instead....wow this was wonderful. I can not wait to make it like it was intended. Thanks for the post.
5/1/2003
Excellent recipe, Joni. I followed the recipe as written and was thoroughly impressed with the quality of flavor from such simple ingredients. I made four smaller, individual casseroles instea...
3/27/2001
i will do this one again and just remember to cook the lobster slow and low heat and take the skin off the lobster before cooking it and maybe some salt and pepper won't hurt either thanks!!!
5/11/2003
I made this with crab meat instead of lobster (too expensive) and it turned out so good! I was surprised at how tasty it was considering the small amount of ingredients involved. I did have to...
11/16/2002
Mmmm, Mmmm good!!!! Very nice, warm, rich creamy taste. It was so delicious that my husband and I were selfish...no sharing with our friends or family. This recipe we kept to ourselves.
8/2/2010
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 ...
2/15/2010
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 fres...
6/17/2005
This was okay. Where I live, seafood is at a premium price and so would much rather eat the real meat and not complicate it with added ingredience. I used almost 2 lbs. of crab legs to get one p...