Crystal’s brother-in-law Jim is a native of Maine, and he has a passion so strong for lobster that we have nicknamed him “Lobster Boy.” We have joked that if he were rich, he would eat lobster in some form or fashion every day—lobster rolls, lobster omelets, and even lobster casseroles. This casserole salutes you, Lobster Boy! We recommend serving it over buttered egg noodles that have been tossed with poppy seeds for color and a bit of a crunch.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Melt 4 tablespoons of the butter in a sauté pan set over medium heat. Add the shallot and cook for 3 minutes or until translucent. Add the lobster meat and cook for 2 minutes or until the lobster is heated through. In a separate bowl, combine the flour and dry mustard, and season with salt and pepper. Sprinkle the mixture over the lobster and toss to coat well. Add the cream slowly, stirring constantly, and cook until it thickens, about 6 minutes. Add the sherry and bread, and stir well.
Step 3
Grease a 9 x 13-inch casserole dish with 1 tablespoon of the butter and pour in the lobster mixture. Melt the remaining 2 tablespoons of butter and stir in the bread crumbs, then sprinkle on top of the casserole.
Step 4
Bake for 30 minutes or until the casserole is bubbly and browned on top.
notes
Step 5
If you don’t want to be the one to do the deed, most fish markets will cook the lobster to your liking. All you’ll need to do is take it home, remove the shells, grease your casserole dish, and get cooking!
Step 6
Sherry versus cooking sherry: When cooking with high-quality ingredients such as fresh seafood, we recommend that you opt for the real thing! Cooking sherry is high in salt, and the quality just isn’t good enough to stand up to the lovely buttery lobster in this dish.
