LAZY LOBSTER CASSEROLE WITH BUTTERY RITZ TOPPING
Lazy Lobster Casserole with Buttery Ritz Topping - a New England classic. Lobster in garlic butter sauce topped with crunchy cracker topping.
Provided by bakedbree
Categories seafood
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Put 6 ovenproof dishes on a sheet pan and set them aside.
- Add Ritz and oyster crackers to a food processor. Pulse until it becomes crumbs. I like some texture, so I don't pulse it completely. Pour into a bowl and add melted butter and parsley. Mix until completely combined, set aside.
- Heat butter in a large saute pan over medium heat. When the butter has melted, add garlic and cook for 30 seconds. Add sherry and lemon. Season with salt and pepper.
- If using raw lobster meat, add meat and the juices to the pan cook until just until the lobster begins to firm up, about two to three minutes. Remove from heat.
- Divide the lobster and butter mixture evenly between the dishes and top with a generous amount of cracker topping.
- (If using cooked lobster, add lobster to dishes and prepare butter mixture as directed, and pour over cooked lobster.)
- Put the baking sheet in the oven for 10 to 15 minutes or until the lobster is hot and the topping is golden brown. Serve with lemon wedges and more parsley.
Nutrition Facts : Calories 574 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 163 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 34 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 926 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
LOBSTER CASSEROLE
Found this recently on the Grilling Lobster Tails and More website and made it for a dinner party. So very good. Even my husband who is not a big lobster fan, loved it!
Provided by Jennifer Dawn
Categories Lobster
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly saute mushrooms, shallots and garlic in olive oil. Stir in lobster and wine. Remove from pan and set aside.
- In the same pan, melt butter. Mix in crumbled carckers and parsley. Set aside 1/2 of the crumb mixture.
- Mix lobster mixture and 1/2 od the stuffing mixture - mix well.
- Slowly stir in cream.
- Pour into casserole dish and top with remaing stuffing mixture.
- Bake 10-15 minutes iin a preheated 325 degree .
Nutrition Facts : Calories 566.7, Fat 50.1, SaturatedFat 29.3, Cholesterol 299.7, Sodium 610.8, Carbohydrate 6, Fiber 0.2, Sugar 0.4, Protein 21.8
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.
LOBSTER CASSEROLE
Steps:
- Bring court bouillion, carrot and leek to a boil then let simmer. Cook lobster in simmering bouillion for 3 minutes then cool in a bowl of ice water. Remove from the water when cool. Dry off lobster and proceed to remove all the meat from the shell (reserve the body meat and shell for the stock). In a saucepan, combine 2 ounces of whole butter, the chopped vegetables, the chopped lobster shells, 1 bay leaf, and 1 sprig of thyme. Cook until vegetables are soft, cover with water, then simmer until desired flavor and vegetables are tender. Strain stock and reserve 4 ounces. In a clean sauce pan add reserved stock and Merlot, red wine vinegar and reduce until almost all liquid is gone. Cut remaining butter into cubes and slowly whip butter into reduced sauce over a low flame. When sauce is finished, season with salt, cayenne pepper, and drops of lemon juice. Continue to simmer sauce on low flame. Add blanched lobster meat and let sit for 4 to 6 minutes in sauce. Then place warm lobster pieces in bowl and drizzle sauce around lobster. Garnish with the softened vegetables and a dollop of caviar on top. Chopped chive and chive oil are an optional garnish.
GRANDMOTHER'S LOBSTER PIE
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
- Preheat the oven to 425 degrees F.
- Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.
LOBSTER CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
- Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
- To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
- Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 17.7 g, Cholesterol 214.7 mg, Fat 33.2 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 19.9 g, Sodium 560.2 mg, Sugar 2.3 g
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