Merrymount Lobster or Seafood

This is old New England cooking at its finest: seafood bathed in a rich cream-and-egg custard, seasoned simply with mustard, lemon, and a dash of cayenne, then baked under a golden crust of buttered cracker crumbs. The recipe works with lobster, crab, or shrimp, making it flexible for whatever’s freshest or most affordable.

The cream-butter-breadcrumb mixture brought just to a boil creates a thick, custardy base that binds the seafood together. Beaten eggs folded in with the lemon juice set during baking, turning the filling from liquid to a rich, scoopable consistency that’s halfway between a casserole and a savory pudding.

Prepared mustard and cayenne pepper are restrained but essential. They add warmth and a subtle sharpness that lifts the cream without overwhelming the delicate seafood flavor. You shouldn’t taste “mustard." You should taste seafood that tastes more like itself.

The buttered cracker crumb topping bakes to a salty, crunchy lid that shatters into each forkful of creamy lobster underneath.

Pro Tips

• Don’t overcook the seafood before assembling. If using pre-cooked lobster or shrimp, it only needs to heat through in the oven. Overcooked shellfish turns rubbery fast.
• Bring the cream mixture just to a boil, not a rolling boil. Overheating can cause the cream to break when the eggs go in.
• Use saltine crackers for the topping for the most authentic New England flavor and texture.
• Bake until the crumbs are golden brown and the filling is bubbling at the edges. The center should jiggle slightly but not slosh.

Variations

• Use a combination of all three shellfish (lobster, crab, and shrimp) for a seafood trio casserole.
• Add a splash of dry sherry to the cream mixture for a more refined, restaurant-style flavor.
• Top with a mix of Ritz cracker crumbs and Parmesan for a richer, nuttier crust.