Maine Lobster Casserole
In the late 1800's when the lobster canning industry was in full swing, every frugal Maine housewife had a recipe for lobster casserole. Today, chunks of lobster baked in a savory casserole are an easy way to delight your family and guests with the ultimate white meat.
6 tablespoons butter - divided use
1 pound cooked Maine lobster meat, cut into bite-sized pieces
3 tablespoons all-purpose flour
3/4 teaspoon dried mustard
1 cup milk
1 cup lobster stock
Sea salt and freshly ground black pepper
8-ounces sliced mushrooms
1 garlic clove, finely chopped
1 tablespoon chopped fresh parsley
1 cup crumbled Pilot crackers or oyster crackers
- In a saucepan on top of the stove, melt 3 tablespoons of butter. Briefly sauté the lobster meat in the butter until it starts to turn pink. With a slotted spoon, remove the lobster meat from the butter.
- Whisk the flour and dried mustard into the butter. Stir in the milk and lobster stock, bring to a simmer and cook until thickened, whisking constantly. Season to taste with sea salt and fresh pepper.
- In a sauté pan, melt the remaining 3 tablespoons of butter. Sauté the sliced mushrooms until they just start to give up their water.
- Remove the mushrooms from the pan.
- Stir the cooked lobster meat and sautéed mushrooms into the lobster sauce.
- Add the minced garlic, chopped parsley and cracker crumbs to the mushroom butter. Stir well to combine.
- Grease a large casserole dish. Spoon the lobster and mushroom mixture into the bottom of the casserole.
- Cover with the buttered crumbs.
- Bake in a preheated 350°F (175°C) oven until bubbly and the top is golden brown, about 20 to 30 minutes.
- Serve with tomato and cucumber slices.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 399 calories, 30 grams protein, 17 grams carbohydrates, 24 grams fat, 833 mg. sodium, 1 gram fiber.
Recipe provided courtesy of Maine Lobster Promotion Council.