Lobster Casserole | Lobster Dip

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

Lobster Casserole | Lobster Dip

This lobster casserole combines tender lobster meat with a creamy sherry sauce, all topped with buttery cracker crumbs. It’s an elegant yet comforting dish that works as both a crowd-pleasing appetizer and a main course for special occasions.

Course Dinner

Cuisine Seafood

Keyword lobster casserole, lobster dip, lobster newberg

Prep Time 10

Cook Time 28

Total Time 38

Servings cups

Calories 343kcal

Author Elaine Benoit

Equipment

casserole dish

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, and enjoy.

Notes

Helpful tips

The sherry cream sauce thickens as it sits, which can make the casserole turn more dip-like. Keep this in mind when planning your timing.
No sherry on hand? White wine makes an excellent substitute.
To serve this as a traditional casserole rather than a dip, increase the liquid to about 1 ¼ cups and serve it right away.
For a lighter version, swap the half-and-half with milk. It’s still creamy and delicious.
The recipe uses frozen lobster for convenience and year-round availability, but freshly cooked lobster adds an extra-special touch if you have access to it.
Cheddar cheese is my go-to, but Gruyère also pairs beautifully with the lobster and sherry flavors.
A buttery cracker topping or toasted breadcrumbs adds a satisfying crunch.
Serve with crostini, chips, or warm rolls if you’re offering it as a dip.
Leftovers can be stored in the fridge for up to 2–3 days and reheated gently to maintain the creamy texture.

Nutrition