Lobster Casserole | Lobster Dip
This lobster casserole doubles as a dip and is so delicious you could eat it all yourself! But you will be forced to share. :)
Servings 2 cups
Calories 455kcal
Equipment
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)
Instructions
- 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
- Serve
- Eat
- Enjoy
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 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
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