New Brunswick Lobster Casserole Food
NB SEAFOOD CASSEROLE
Make and share this Nb Seafood Casserole recipe from Food.com.
Provided by Parsley
Categories Canadian
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a slarge skillet, saute onions and celery in the 3 tbsp butteruntil soft. Add salt, pepper and garlic powder. Stir in flour.
- In a saucepan, bring milk just to a boil and mix into the sauteed mixture in the skillet.
- Add cheese is melted and sauce is slightly thickened.
- Add the cooked seafood; stir well.
- Pour into a casserole dish and sprinkle w/ paprika.
- Bake at 375 for 20-25 minutes or until lightly browning on top.
Nutrition Facts : Calories 577, Fat 30.7, SaturatedFat 18.8, Cholesterol 212.7, Sodium 1154.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.8, Protein 49.5
NEW BRUNSWICK LOBSTER CASSEROLE
Our lobster season starts May 1 in the Chaleur Bay region of New Brunswick, Canada. I know it seems a shame to put lobster meat in a casserole, but this is so delicious, and because we often buy 10-20 lbs of fresh lobster right from the fishermen, we often have some left over after we have our first feed. I often use it for a special luncheon with a salad or as an entree with a buffet dinner. I am always asked for the recipe.
Provided by Judy Nic
Categories Lobster Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in flour, mustard powder, salt, and pepper until smooth. Pour in the milk and cream, bring to a simmer, and cook until thickened and smooth, stirring constantly. Add the mushrooms and cheese, stir until the cheese has melted. Fold in the diced lobster meat and the bread cubes.
- Pour into prepared casserole dish. Mix the bread crumbs with the remaining 1 tablespoon of melted butter to moisten. Sprinkle the crumbs over the casserole.
- Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 21.6 g, Cholesterol 116.6 mg, Fat 22.5 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 13.5 g, Sodium 930.7 mg, Sugar 3.8 g
NEW BRUNSWICK LOBSTER CASSEROLE
Our lobster season starts May 1 in the Chaleur Bay region of New Brunswick, Canada. I know it seems a shame to put lobster meat in a casserole, but this is so delicious, and because we often buy 10-20 lbs of fresh lobster right from the fishermen, we often have some left over after we have our first feed. I often use it for a special luncheon with a salad or as an entree with a buffet dinner. I am always asked for the recipe.
Provided by Judy Nic
Categories Lobster Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in flour, mustard powder, salt, and pepper until smooth. Pour in the milk and cream, bring to a simmer, and cook until thickened and smooth, stirring constantly. Add the mushrooms and cheese, stir until the cheese has melted. Fold in the diced lobster meat and the bread cubes.
- Pour into prepared casserole dish. Mix the bread crumbs with the remaining 1 tablespoon of melted butter to moisten. Sprinkle the crumbs over the casserole.
- Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 21.6 g, Cholesterol 116.6 mg, Fat 22.5 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 13.5 g, Sodium 930.7 mg, Sugar 3.8 g
HERBED SEAFOOD CASSEROLE
A friend shared this recipe when I needed a seafood dish for my annual Christmas Eve buffet. The casserole is wonderfully rich and creamy. When it comes to Christmas seafood casserole recipes, this is one of the best. -Donna Schmuland, Wetaskiwin, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer., Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish., Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer 2-3 minutes longer or just until shrimp turn pink and scallops are firm and opaque. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab., In a small saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture., Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 150mg cholesterol, Sodium 616mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
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.
Provided by Chumleyathome
Categories Lobster
Time 50m
Yield 4 casseroles, 4 serving(s)
Number Of Ingredients 6
Steps:
- 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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