Maine Lobster Casserole
Submitted by bunnybunny
Maine lobster casserole in a creamy mustard white sauce with torn bread pieces, topped with buttered breadcrumbs. A classic New England baked lobster dish that lets the lobster shine.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minDown East, they keep lobster casserole simple. And that’s exactly right.
Boiled lobster meat gets folded into a classic white sauce made from butter, flour, dry mustard, salt, paprika, and milk. The mustard is a traditional Maine touch. It adds a gentle warmth and tang that complements the sweet lobster without overpowering it.
Torn bread pieces (crusts removed) go into the creamed lobster and soak up the sauce, giving the casserole body and a soft, almost stuffing-like texture throughout.
Buttered coarse breadcrumbs or crushed cereal flakes go on top. The casserole only bakes long enough to reheat and toast the topping. Overbaking dries out the lobster, so watch it closely.
Kitchen Tips
- Use “chicken” lobsters (about 1 to 1 ¼ pounds each) as the recipe suggests. They’re more tender than larger lobsters.
- Make the white sauce in a double boiler for gentle, even heat. Direct heat can scorch the milk and make the sauce grainy.
- Bake just until heated through and the top is golden. This is a reheat, not a cook. The lobster is already done.
Variations
- Add a splash of dry sherry to the white sauce for a more luxurious, old-school New England flavor.
- Use heavy cream instead of milk for a richer sauce.
- Top with a mix of Ritz cracker crumbs and melted butter for a more indulgent, buttery crust.
Ingredients
Directions
Melt butter in top of double boiler.
Add flour, mustard, salt and paprika.
After making a paste of these, slowly, add cream or milk.
Stir constantly to make smooth and continue to stir and cook until thickened.
Add the lobster meat which has been cut into serving pieces.
To the creamed lobster, add the bread, crusts removed, which has been broken into pieces, not too small.
Mix well and pour into casserole dish.
Top mixture with buttered coarse bread crumbs or crushed cereal flakes.
Bake in a 350℉ (180℃). oven only long enough to reheat mixture and lightly toast topping.
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