Lobster Casserole | Lobster Dip
This dreamy lobster casserole recipe is made with tender lobster meat mixed into a sherry cream sauce with buttery cracker crumbs for the ultimate appetizer. Serve with chips or crostini and watch as it disappears within minutes!
When I first started making this scrumptious lobster recipe, I always served it as a casserole. But over the years, I’ve adapted it as a dip, which is how I eat it now: either by spooning it in my mouth, or dolloping it on some crackers, crostini or chips and enjoying it as an appetizer.
Since Christopher doesn’t eat lobster, I will either eat this myself (I know, poor me); make and serve it at a dinner party; or bring it to someone’s house as an appetizer offering.
The recipe is easy to make and so delicious. The creamy sherry sauce goes fabulously with lobster and so do the crispy cracker crumbs on top that complete the dish.
If you’re going to make this for a group and you want everyone to be satisfied, I would double or triple this recipe.
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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).
Step two
Heat saucepan on medium/low, add 2 tablespoons of butter and melt it. Add the flour, salt, pepper, and herbs to the melted butter and whisk for 1 minute. (A)
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 pan off heat. (B)
Lobstah time
Step four
Cut the lobster in chunks. I always leave a few claws in bigger pieces.
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!
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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
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- 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.
Nutrition
Originally published in August of 2016.
