New Brunswick Lobster Casserole

New Brunswick Lobster Casserole

Judy Nic 0

"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."

Ingredients 1 h {{adjustedServings}} servings 384 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 931 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.
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Reviews 20

  1. 24 Ratings


A wonderful receipe! i made a few changes based on my comfort food likings, instead of light cream, I used a cup of pet milk,(gives an amazing tang and much more depth to the cheese) also used gruyere rather than swiss. the results were perfect. i could have easily finished the entire batch myself! everyone LOVED IT!


Delicious! I cooked a bit of garlic in with the butter then added a splash of white wine. I recommend using at least half Evaporated Milk in place of the milk (ie half evap and half milk) it heps to prevent curdling. I also used dijon rather than dry mustard. So good with shrimp or white fish in place of lobster too!


Lobster is so darned expensive here in southern Ontario I couldn't bring myself to use it in a casserole. Instead I substituted with only slightly less expensive crab. Here's a hint: stay away from Philipps brand crab meat (product of Indonesia) - unless you like tiny pieces of shell in every bite. Other than that this is a great seafood casserole. Might try it using mixed seafoods (scallops, calamari, etc.).