Ooo-la-la! This lovely luscious lobster casserole needs to jump into my mouth right now!
I always think of my grandmother Bena when I eat or make this casserole. My nana’s real name, by the by, was Philippina. I know she hated that name and went by her nickname, which I believe was given to her by her sister. What’s your nickname? Mine is Lainey! Leave me a comment to let me know.
Back to Bena. She loved, loved, loved lobster casserole and would always get one when she went out with my family for dinner. That and a sloe gin fizz.
Lobster, love and hate
I have a love/hate relationship with lobster. Mostly love, but there is a little bit of hate. I don’t have to explain the love, I’m sure you get that. It’s the hate you are probably wondering about.
Okay. So, here it is. I hate it sometimes because when I get halfway through eating my boiled lobster, it grosses me out a little bit.
I hit critical glurg.
That’s when I stop eating the lobster and concentrate on getting every little morsel of remaining meat out of every little cranny where it’s hiding. I save the spoils of my endeavor for the next day, when I add mayonnaise to them and make a sandwich. Yum.
Now, it’s possible the next day when I’m enjoying my sandwich that other peeps who finished their lobster the night before could come down with a mild case of lobster envy. I try not to gloat or act as though I’m really enjoying it because I don’t want them snatching my sandwich out of my hands. I do thank my lucky glurgness that I can enjoy lobster anew the next day.
Incidentally, I never reach critical glurg when I eat lobster casserole!
On to the lovely luscious lobster casserole
I start off getting out my saucepan and put 2 tablespoons of butter in it. I turn the heat on to medium low and melt the butter. Once it’s melted, I add the flour and whisk it for 1 minute.
I add 1/4 cup of sherry, some tarragon and parsley and continue whisking for another minute. Now it’s time for in the 3/4 cup of light cream. I whisk the mixture until it combines and let it come to a slight boil.
I continue to whisk until the mixture thickens. It doesn’t take long. It’s usually under 5 minutes. Now, I take the pan off the heat.
Time to get the rest of the ingredients: lobster, Ritz crackers, parmesan cheese, butter and paprika.
I bought 7 ounces of frozen Maine lobster meat, because truth be told, I don’t like cooking lobster. Mainly because I don’t want to touch those crustaceans. When I’ve cooked lobster in the past, I’ve dumped them into the boiling water by sliding them off a jelly roll pan.
I know, I know, not nice and absolutely wimpy. I just can’t get myself to pick one up.
The other reason I don’t like to cook them is I don’t like dealing with the shells. We live in a two family house and we don’t have access to trash bins outside, so all of our garbage goes into the freezer until trash day. Not fun. Especially as a food blogger with lots of food in the freezer. One must be strategic with space, don’t you know?
I preheat the oven to 400 degrees Fahrenheit.
I say again: Lobstah Time
Now that the sherry cream mixture is off the heat, I put the lobster meat in and stir it around. See how thick and creamy it looks!?
Next, I pour the lusciousness into my baking dish.
Gimme some Butter Cracker Topping
I get another saucepan and melt 4 tablespoons of butter.
Then, I get my medium stainless steel mixing bowl and add a sleeve of the Ritz, some paprika and parmesan cheese. I take my handy dandy dough cutter and crunch away at the crackers. Next, I add the melted butter and mix the Ritz (I’m a poet and didn’t know it) with my rubber spatula.
Now I pour the buttery butter crackers on top of the creamy lobster mixture!
Let’s put that bad boy into the oven!!
I bake it 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 recipe as much as I enjoyed eating it.Print
This lovely luscious lobster casserole 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
Ritz cracker topping
- 3/4 cup ritz crackers, crushed (about one sleeve of crackers)
- 1/4 teaspoon paprika
- 1 tablespoon grated parmesan cheese
- 4 tablespoons butter, melted
- In a medium saucepan and on medium heat, melt 2 tablespoons butter
- Add flour and whisk for 1 minute
- Add sherry, tarragon and parsley and whisk for 1 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 to medium baking dish
- Preheat oven to 400 F
- Melt 4 tablespoons of butter in a small saucepan
- In a medium mixing bowl, add ritz crackers, paprika and parmesan cheese. Take a dough cutter and break up the ritz crackers into small pieces
- Add melted butter and mix in with the ritz crackers until coated
- Sprinkle ritz mix over lobster sauce
- Place in oven and bake for 20 minutes
- It should be nice and bubbly
- Scoop some out onto a plate
- Take a forkful
- Smile at hubby
This ends up being 2 healthy servings! Enjoy!
- Serving Size: 1 cup
- Calories: 336