Lobster En Casserole

This lobster casserole is old-school entertaining food made fast with the microwave. Cubed lobster meat gets folded into a creamy base of cheddar soup, sliced mushrooms, and dry sherry, then topped with buttered breadcrumbs and heated until the sauce bubbles around the edges.

The cream of cheddar soup does double duty here as both the sauce base and the cheese component. Mixed with milk and sherry, it thins into a pourable sauce that coats the lobster without smothering it. The sherry adds a dry, slightly nutty note that cuts through the richness and keeps things from tasting too heavy.

Buttered breadcrumbs get stirred into the casserole rather than sprinkled on top, which distributes pockets of texture throughout instead of just on the surface. Green peas add sweetness and color, and the whole thing comes together in about 10 minutes of actual microwave time.

Chef Tips

• If using frozen lobster, thaw and drain it thoroughly. Excess water will thin the sauce and make everything watery.
• Soft breadcrumbs (torn from fresh bread) work much better than dry, packaged crumbs here. They absorb the butter and stay tender inside the casserole.
• Stir gently when combining the lobster. Overworking breaks up the delicate meat into shreds.
• This casserole works well as an appetizer served in individual ramekins for a more elegant presentation.

Variations

• Shrimp swap: Use cubed cooked shrimp or crab instead of lobster for a more budget-friendly version.
• Stovetop method: Skip the microwave and heat everything in a saucepan over medium-low, stirring often, until bubbly.
• Gratin finish: Transfer to an oven-safe dish, top with extra breadcrumbs and grated Parmesan, and broil for 2 minutes for a golden crust.