This lobster casserole is super easy, chock-full of lobster, drenched in a sherry sauce and covered with crunchy cracker crumbs. Perfect! And the fun thing is, it can double as a dip recipe.
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.
- 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 ¼ 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.
How to make lobster casserole
Preheat oven to 400 degrees Fahrenheit and get a small baking dish.
Gather flour, butter, dry sherry and half & half (or milk).
Heat saucepan on medium/low, add 2 tablespoons of butter and melt it. Add the flour and herbs to the melted butter and whisk for 1 minute. (A)
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)
Cut the lobster in chunks. I always leave a few claws in bigger pieces.
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!?
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.
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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And as always, may all your dishes be delish!
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Lobster Casserole | Lobster Dip
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ cup sherry
- ¾ cup half & half (or milk)
- ½ teaspoon dried tarragon
- ½ teaspoon dried parsley
- 8 ounces lobster meat (cut up into bite sized pieces)
- ¼ cup cheddar cheese (shredded)
- 13 ritz crackers (crushed, about ½ a sleeve of crackers)
- Preheat oven to 400 F
- In a medium saucepan and on medium/low heat and melt 2 tablespoons butter
- Add flour, tarragon, parsley and whisk for 1 minute
- Add sherry and whisk for another minute
- 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)
- Take off heat, add lobster and stir to coat. Pour lobster cream sauce in small baking dish
- In a medium mixing bowl, add ritz crackers and take a pastry cutter and break up the ritz crackers into small pieces
- Sprinkle crackers on the lobster and place in the oven and bake for 20 minutes
- 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 ¼ 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
Originally published in August of 2016.