This lobster casserole recipe is super easy. The casserole is chockfull of lobster, drenched in a sherry sauce and covered with crunchy cracker crumbs. Perfect.
This lobster casserole is easy to make and so delicious! The creamy sherry sauce goes fabulously with lobster and the crispy cracker crumbs on top of the casserole completes this dish!
I made a small batch because Christopher doesn’t really care for lobster. Just know you can easily double or triple this recipe.
If I have leftover lobster casserole, I eat it the next day as a dip or spread on some bread. So good.
How to make lobster casserole
Preheat oven to 400 degrees Fahrenheit and gather a small baking dish.
Step one: Gather flour, butter, dry sherry and light cream
Step two: Heat saucepan on medium/low and add 2 tablespoons of butter in and melt it. Add the flour and whisk for 1 minute
Step three: Add sherry, tarragon and parsley and continue whisking for another minute. Add light cream and whisk the mixture until it combines and comes to a slight boil. Continue to whisk until the mixture thickens (around 3 minutes). Take pan off heat
Step four: Gather lobster, Ritz crackers, parmesan cheese, butter and paprika. I use frozen lobster meat. Chop the meat in big chunks
I say again: Lobstah Time
Step five: Add the lobster meat to the sherry/cream sauce and stir
See how thick and creamy it looks!?
Step six: Pour the contents of the pan into the baking dish.
Gimme some Butter Cracker Topping
Step seven: Get a smaller saucepan, add 4 tablespoons of butter and melt it on medium/low heat.
Step nine: Add the melted butter to the Ritz and mix with a rubber spatula. It will be chunky
Step ten: Sprinkle the crackers on top of the creamy lobster mixture
Place in the oven and bake for 20 minutes. It will be super bubbly and lightly browned
Look at that bubbly, crispy goodness!
All that is left to do is to pour some wine, get a side dish and plate the lobster casserole.
Oh, and EAT IT!
Christopher doesn’t like lobster so I have to eat it all myself. Poor me! 🙂
I hope you enjoyed this lobster casserole recipe as much as I enjoyed eating it.
Please leave me a lobstah lovin’ comment.
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This lobster casserole doubles as a dip and is so delicious you could eat it all yourself! But you will be forced to share. 🙂
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup sherry
- 3/4 cup light cream
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried parsley
- 7 ounces lobster meat cut up into bite sized pieces
- 3/4 cup ritz crackers crushed (about one sleeve of crackers)
- 1/4 teaspoon paprika
- 1 tablespoon grated parmesan cheese
- 4 tablespoons butter melted
- Preheat oven to 400 F
In a medium saucepan and on medium/low heat and melt 2 tablespoons butter
Add flour and whisk for 1 minute. Add sherry, tarragon and parsley and whisk for another minute
- Add cream and continue whisking as it comes to a slight boil. Whisk for a few minutes until the mixture thickens
Take off heat, add lobster and stir to coat. Pour lobster cream sauce in small baking dish
- Melt 4 tablespoons of butter in a small saucepan
In a medium mixing bowl, add ritz crackers, paprika and parmesan cheese. Take a pastry cutter and break up the ritz crackers into small pieces
Add melted butter and mix in with the ritz crackers until coated. Sprinkle ritz mixture on the lobster and place in the oven and bake for 20 minutes
This ends up being 2 healthy servings! Enjoy!
Tips on making the Lobster dish:
- The sherry sauce will thicken as it sits, making the final result more like a dip, so factor that into your timing
- 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