Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

Diane Phillips

Ingredients Nutrition

Directions

  1. In a 3-quart saucepan, melt 4 tablespoons butter and add in the flour, whisking until it is smooth and bubbly.
  2. Gradually add in the lobster stock, whisking until the bisque is smooth and thick, about 5 minutes.
  3. Add in sherry and cream, and bring mixture to a boil.
  4. Decrease heat to low and add the lobster meat.
  5. Taste the sauce, and adjust seasoning with salt and white pepper.
  6. Preheat oven to 375°; place bread crumbs, cheese, and parsley in a large mixing bowl.
  7. Add the melted butter and toss the mixture to coat the crumbs with butter.
  8. Pour the lobster and sauce into a 9-inch round casserole that is 2 ½ inches deep.
  9. Top casserole with the crumb mixture; bake for 20 minutes, or until the breadcrumbs are toasted and golden brown.

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