The Best Lobster Casserole
"I've had people say this is the best lobster dish they ever ate. I played around with this recipe because this is similar to the way my Mom used to make it, but she didn't go by recipes. Living near New Bedford and having the luxury of all the fresh seafood markets available, I usually buy my lobsters live and cook them at home and pick them myself. The biggest one I ever cooked was 10 1/2 pounds. This recipe calls for the tomalley, the green stuff in the head, not absolutely neccesary but it adds a nice flavor to the topping. If you have access to a fish market that has fresh lobsters and ask the fish monger to save you some of the tomalley it will make a difference. I didn't include a measurement for the tomalley because it depends on what you get from the lobster. If you have the fish market cook the lobster, tell them not to over cook it because the meat will cook again. My last 8 1/2 pounder I only boiled for 30 minutes, no more. You will need a batch of Hailey's Favorite Cheese Sauce, recipe #364959 for this. I usually do individual casserole dishes for everyone but you could easily do this in a bigger dish, your choice. The cook or prep time does not include cooking the lobster or picking the lobster or the cheese sauce time. I've also used this recipe with scallops."
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
4 casseroles
- Serves:
- 4
ingredients
- 453.59 g cooked lobster meat
- 414.03 ml cheese sauce, hailey's favorite cheese sauce # 364959
-
Topping
- 1 sleeve Ritz cracker, crushed fine
- 118.29 ml butter, melted
- tomalley (optional)
- Pam cooking spray
directions
- Preheat oven to 350 degrees.
- Combine Ritz crackers butter and tomalley in medium sized bowl.
- Spray each casserole dish with Pam.
- Divide the lobster meat into 4 individual casserole dishes.
- Pour cheese sauce over lobster.
- Put the Ritz topping on the casseroles.
- Bake uncovered for 20 - 25 minutes or until cheese sauce is bubbly.
- Put the casseroles under a low broiler for a few minutes to brown the topping being careful not to burn the topping.
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RECIPE SUBMITTED BY
<p>I love to cook. I'll try and cook anything once, truthfully, I've had some disasters. That is half of the fun. I like to cook for alot of people, cookouts, holiday dinners for friends and family, that sort of thing. I still enjoy doing the day to day stuff. My wife and girls are kind of picky eaters but they are starting to try differnet things. Since I lost my job I have more time to play in the kitchen. My pet peeve is watching a food commercial where the father is shown to be like a kitchen moron and has to do frozen or take out. I think alot of us dads could do circles around some of the women cooks. <br />My favorite pasttimes are fishing and miniature golf tournaments. Yes, miniature golf tournaments. Check out usprominigolf.com. or squeakybagel.com. I play with my girls and my brother plays in them now too. It's a blast and you get to meet some great people and play in Maine, Connecticut, or where ever you want to go, chances are there is a tournament near you and you don't even know it. We've been playing in them since 2005.</p>
