Lobster Casserole | Lobster Dip
This lobster casserole is a rich and indulgent dish that’s sure to impress. Tender chunks of lobster are baked in a silky sherry cream sauce and topped with buttery cracker crumbs for a golden, crunchy finish. Whether served as a crowd-pleasing appetizer with chips or crostini, or enjoyed as a main dish, this lobster casserole is comfort food at its finest.
When I first started making this lobster casserole, I always served it as a traditional baked dish. Over time, though, I discovered how wonderfully it works as a dip, and now that’s my favorite way to enjoy it. Whether I’m spooning it straight from the bowl or spreading it over crackers, crostini, or chips, it’s always a hit as an appetizer.
The recipe itself couldn’t be easier, and the flavors are outstanding. The creamy sherry sauce pairs beautifully with tender lobster, while the buttery cracker crumb topping adds just the right amount of crunch to finish it off.
If you’re serving a crowd, I highly recommend doubling—or even tripling—the recipe. It disappears quickly, and you’ll want to make sure everyone gets their share!
We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.
If you can’t get frozen or fresh lobster from a store near you, try ordering from the company Lobster Anywhere. The company will deliver seafood straight to your door and you can enjoy making seafood year round.
Helpful tips
- The sherry sauce will thicken as it sits, making the final result more like a dip, so factor that into your timing.
- If you don’t have sherry, you could replace it with white wine.
- If you prefer to serve this as a casserole instead of a dip, increase the liquid to 1 1/4 cup and serve immediately.
- To lighten up on calories, substitute milk for the half & half. It’s truly delicious either way.
- The recipe calls for frozen lobster because frozen is convenient and available year round, but freshly cooked lobster is delightful, too.
- I use cheddar cheese, but this recipe is also great with gruyere cheese.
How to make lobster casserole
Pre-step
Preheat oven to 400 degrees Fahrenheit, get a medium saucepan or large skillet, and get a small baking dish.
Step one
Gather all-purpose flour, butter, dry sherry, and half & half (or milk). (A)
Step two
Heat the saucepan on medium/low, add two tablespoons of butter, and melt it. Add the flour, salt, pepper, and herbs to the melted butter and whisk for 1 minute or until it thickens. (B)
Step three
Add sherry and continue whisking for another minute. Add half & half and whisk the mixture until it combines and comes to a slight boil. Add cheddar cheese and continue to whisk until the mixture thickens (around 3 minutes). Take the pan off the heat. (C)
Lobstah time
Step four
Cut the lobster in chunks. I always leave a few claws in bigger pieces. (D)
Would you like to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
Step five
Add the lobster meat to the sherry/cream sauce and stir. I pour the mixture in a baking dish. (C)
See how thick and creamy it looks!?
Step six
Add half a sleeve of Ritz crackers (13 of them) in a mixing bowl and crush them with a pestle, pastry blender or the back of a wooden spoon. Crumble them over the lobster mixture. (D)
Place in the oven and bake for 20 minutes. It will be bubbly and lightly browned.
Look at that bubbly, crispy goodness!
Since I eat and serve this as a dip, I transfer the lobster casserole to a soup crock. I also get crackers, crostini and chips.
Here’s some lobster dip on a crostini.
CRUNCH!
I hope you enjoyed this lobster casserole recipe as much as I enjoyed eating it.
Please leave me a lobstah lovin’ comment.
Other popular seafood recipes
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Lobster Casserole | Lobster Dip
Ingredients
Filling
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup sherry
- 3/4 cup half & half (or milk)
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried parsley
- 8 ounces lobster meat (cut up into bite sized pieces)
- 1/4 cup cheddar cheese (shredded)
- 13 ritz crackers (crushed, about 1/2 a sleeve of crackers)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 F.
- In a medium saucepan and on medium low heat and melt 2 tablespoons butter2 tablespoons butter
- Add flour, tarragon, parsley, salt, and pepper and whisk for 1 minute.2 tablespoons flour, 1/2 teaspoon dried tarragon, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add sherry and whisk for another minute.1/4 cup sherry
- Add cream and continue whisking as it comes to a slight boil. Add cheddar cheese and whisk for a few minutes until the mixture thickens (about 3 minutes).3/4 cup half & half, 1/4 cup cheddar cheese
- Take off heat, add lobster and stir to coat. Pour lobster cream sauce in small baking dish.8 ounces lobster meat
- In a medium mixing bowl, add ritz crackers and take a pastry cutter and break up the ritz crackers into small pieces.13 ritz crackers
- Sprinkle crackers on the lobster and place in the oven and bake for 20 minutes.
- Serve, eat, and enjoy.
Equipment
Would you like to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
Helpful tips
- The sherry cream sauce thickens as it sits, which can make the casserole turn more dip-like. Keep this in mind when planning your timing.
- No sherry on hand? White wine makes an excellent substitute.
- To serve this as a traditional casserole rather than a dip, increase the liquid to about 1 ¼ cups and serve it right away.
- For a lighter version, swap the half-and-half with milk. It’s still creamy and delicious.
- The recipe uses frozen lobster for convenience and year-round availability, but freshly cooked lobster adds an extra-special touch if you have access to it.
- Cheddar cheese is my go-to, but Gruyère also pairs beautifully with the lobster and sherry flavors.
- A buttery cracker topping or toasted breadcrumbs adds a satisfying crunch.
- Serve with crostini, chips, or warm rolls if you’re offering it as a dip.
- Leftovers can be stored in the fridge for up to 2–3 days and reheated gently to maintain the creamy texture.
Nutrition
Originally published in August of 2016.
This. Was. HEAVENLY.
Thank you Sara!
WHAT a delicious casserole this makes! I can’t wait for you to make it again.
Thanks so much Chris!
Elaine you hit me where it hurts with this dish! I LOVE LOVE LOVE SEAFOOD and any lobster dish has to be made in my home at least once! This was delicious and I will make it again and again.
Yay! Cathy, we are kindred spirits! I love seafood too 🙂 Thanks for your comment!
This lobster dish is amazing! My daughter and I made it, it is so creamy and such awesome flavors paired together!
Thanks so much, Jessie! I love this and make it at least once a month and sometimes I eat it all myself, just not at one sitting. 🙂
I made this and I agree, this is amazing on crostini. Yum!
Hehe! Thanks Sarah!
Oh wow, this was so good!! I LOVE that it has sherry in it for that sweet touch to bring it all together.
Thank you, Adrianne. I appreciate it.
OMG. I can’t even express how in love I am with this. It’s delicious and I’m already planning to make more.
Thanks Danielle! It is sooo good. Everyone loves it.
This is so decadent and so comforting. I love that it doubles as a dip too.
Thank you Tammy! It really would be a great addition. I love doing appetizer boards and a light dinner too!
Is the lobster cooked before it goes into the mixture? Thanks.
Yes, the lobster I use is pre-cooked. I would recommend pre-cooking. It makes it easier.
This was incredible! I could eat it all by myself!
Thanks Denise! I do eat it myself since poor hubby doesn’t really appreciate lobster. I feel bad for him, but happy for me. 😉
My favorite thing about bringing a lobster dish to any gathering is listening to every oooh and aaaah over it when it gets set on the table. This casserole was so creamy and delicious!
Me too Lauren! Thank you so much. It’s so scrumptious and wows everyone!
I have a serious love for lobster, and it was so good. I just love that sherry sauce with tarragon!
Thanks Amanda! I love the sherry sauce and think it makes the dish!
Lobster is one of our family’s favorites!! And this casserole was perfect and delicious.
Thanks Kylie. I think that tarragon is my favorite herb! And I hope you enjoy it when you make it.
I love crab dip and my husband is over the moon for lobster so this really is a perfect combination! Very delicious.
Thanks Charity! He is going to adore this, for sure!
Wow! This was perfect for dinner and we had the leftover as a dip on the weekend.
Hehe. Thanks Jacquelyn! Yes indeed! 🙂
I am looking for a seafood casserole to make for easter. How do you think a combination of shrimp and bay scallops would work with this? For 4 people, I was thinking about 1lb of each?
Yes Patricia. I’m sure it will work and I’m thinking the amounts will work fine. Check the doneness of the scallops after 15 minutes. I’m sure the shrimp will be done. If the scallops aren’t, put it in for the whole 20 minutes. 🙂 Let me know how it comes out.
I made this for New Year’s Eve dinner last night. It was EXCELLENT. Delicious flavours and the sauce consistency was perfect. Next time, I might try cognac instead of sherry for something different. I will definitely be making this again!
I’m so glad, Anne! I need to make it more often. The only reason I don’t, hubby’s not a big lobster person so if I don’t bring it to someone’s house or serve to guests, I eat the whole thing myself. Which is fun for me but my thighs don’t think so. 🙂 Thank you for letting me know and taking the time to comment! I appreciate it.
I would leave out the salt.
Thanks for your comment, Denise. Sorry it was too salty. Being older, we enjoy more salt than we probably should eat.