“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.” - by Judy Nic
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 384 cal
- 19%
- Fat
- 22.5 g
- 35%
- Carbs
- 21.6 g
- 7%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"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..." See more rather than swiss. the results were perfect. i could have easily finished the entire batch myself! everyone LOVED IT!"
Suzy
"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 p..." See morerevent curdling. I also used dijon rather than dry mustard. So good with shrimp or white fish in place of lobster too!"
Darryl
"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 ..." See morePhilipps 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.)."
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