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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!

A brown crock filled with a dip with lobster poking out. There are crackers, chips and bread crisps in the backgroundPin

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.

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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).

Flour, herbs, spices, butter, half and half and sherry on a blue boardPin

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)

Flour and butter for the roux in a panPin

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.

Lobster cut up on a red cutting board with a pan in the backgroundPin

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!?

Lobster in sauce pre-cooked in a dish and with crackers on topPin

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.

The casserole right out of the oven all crispy with cracker crumbs on topPin

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.

A brown crock filled with a chunky lobster dip with crackers, bread crisps and chips in the backgroundPin

Here’s some lobster dip on a crostini.

A hand holding a bread crisp with a lobster dip on it - over the crockPin

CRUNCH!

I hope you enjoyed this lobster casserole recipe as much as I enjoyed eating it.

Please leave me a lobstah lovin’ comment.

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A brown crock filled with a dip with lobster poking out. There are crackers and chips in the backgroundPin

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!
5 from 17 votes
Print Pin Rate
Course: Dinner
Cuisine: Seafood
Keyword: lobster casserole, lobster dip, lobster newberg
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 2 cups
Calories: 455kcal

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 butter
    2 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

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Notes

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 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. Β 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

Serving: 1cup | Calories: 455kcal | Carbohydrates: 15g | Protein: 14g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 178mg | Sodium: 649mg | Potassium: 193mg | Sugar: 1g | Vitamin A: 1085IU | Calcium: 122mg | Iron: 1.1mg
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Originally published in August of 2016.

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Recipe Rating




42 Comments

  1. I’m a fan of lobster “anything” and I can even see. using crab meat in its place, or even pollock. I’m looking forward to trying this seafood casserole in the very near future!

  2. That looks so delicious! Loreto and I would love to nibble on that with some crostini for our movie nights!

  3. I am a LOBSTER lover. In fact I will be having some for my birthday dinner. This sounds great. Love the dip…perfect for BBQ parties (if I want to share) LOL!!

  4. 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 one looks like it will be made many times!

  5. Oh my, I am drooling just looking at all the photos. This will be such a great hit for any party, so note to self, make double batch! πŸ™‚

    1. Definitely a double batch! But a single batch does well for an appetizer at a small party. You’ll see it disappear but it saves room for dinner! Thank you Anita!

  6. This lobster dish is amazing! My daughter and I made it, it is so creamy and such awesome flavors paired together!

    1. 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. πŸ™‚

  7. Oh wow, how good does this look!! I LOVE that it has sherry in it for that sweet touch to bring it all together. I can’t wait to try this out.

  8. OMG. I can’t even express how in love I am with this. I can’t wait to get out and buy some lobster so i can make it. It look absolutely divine!!

  9. This is so decadent and so comforting. I love that it doubles as a dip too. In the summer I love making appetizer boards and just serving that for a light dinner with some wine. This would be a fabulous addition to that spread!

    1. Thank you Tammy! It really would be a great addition. I love doing appetizer boards and a light dinner too!

  10. This looks incredible! I could sit and eat that all just myself! I love that you can have it as a dip or meal.

    1. Thanks Denise! I do eat it myself since poor hubby doesn’t really appreciate lobster. I feel bad for him, but happy for me. πŸ˜‰

  11. Love the versatility of this dish, I’m definitely a dip person!! Can’t wait to try this soon, looks so full of flavor!

  12. 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. It feels so good! This casserole looks just to die for and so creamy and delicious! The addition of sherry is such a great way to boost the flavor too!

  13. I have a serious love for lobster, so this is my kind of food. I just love that sherry sauce with tarragon β€” so good!

  14. Lobster is one of our family’s favorites!! And I’ve just recently discovered how much I LOVE tarragon so that is definitely going on my “must try” list. Thanks for sharing such a great recipe!

  15. I love crab dip and my husband is over the moon for lobster so this really felt like a perfect combination!

  16. Wow! This is a perfect make for dinner and serves the leftover as a dip on the weekend. Can’t get much better than this!

  17. 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?

    1. 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. πŸ™‚ Let me know how it comes out.

  18. 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!

    1. 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. πŸ™‚ Thank you for letting me know and taking the time to comment! I appreciate it.