New Brunswick Lobster Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
• Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
• To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

Steps:

• Bring court bouillion, carrot and leek to a boil then let simmer. Cook lobster in simmering bouillion for 3 minutes then cool in a bowl of ice water. Remove from the water when cool. Dry off lobster and proceed to remove all the meat from the shell (reserve the body meat and shell for the stock). In a saucepan, combine 2 ounces of whole butter, the chopped vegetables, the chopped lobster shells, 1 bay leaf, and 1 sprig of thyme. Cook until vegetables are soft, cover with water, then simmer until desired flavor and vegetables are tender. Strain stock and reserve 4 ounces. In a clean sauce pan add reserved stock and Merlot, red wine vinegar and reduce until almost all liquid is gone. Cut remaining butter into cubes and slowly whip butter into reduced sauce over a low flame. When sauce is finished, season with salt, cayenne pepper, and drops of lemon juice. Continue to simmer sauce on low flame. Add blanched lobster meat and let sit for 4 to 6 minutes in sauce. Then place warm lobster pieces in bowl and drizzle sauce around lobster. Garnish with the softened vegetables and a dollop of caviar on top. Chopped chive and chive oil are an optional garnish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in flour, mustard powder, salt, and pepper until smooth. Pour in the milk and cream, bring to a simmer, and cook until thickened and smooth, stirring constantly. Add the mushrooms and cheese, stir until the cheese has melted. Fold in the diced lobster meat and the bread cubes.
• Pour into prepared casserole dish. Mix the bread crumbs with the remaining 1 tablespoon of melted butter to moisten. Sprinkle the crumbs over the casserole.
• Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in flour, mustard powder, salt, and pepper until smooth. Pour in the milk and cream, bring to a simmer, and cook until thickened and smooth, stirring constantly. Add the mushrooms and cheese, stir until the cheese has melted. Fold in the diced lobster meat and the bread cubes.
• Pour into prepared casserole dish. Mix the bread crumbs with the remaining 1 tablespoon of melted butter to moisten. Sprinkle the crumbs over the casserole.
• Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in flour, mustard powder, salt, and pepper until smooth. Pour in the milk and cream, bring to a simmer, and cook until thickened and smooth, stirring constantly. Add the mushrooms and cheese, stir until the cheese has melted. Fold in the diced lobster meat and the bread cubes.
• Pour into prepared casserole dish. Mix the bread crumbs with the remaining 1 tablespoon of melted butter to moisten. Sprinkle the crumbs over the casserole.
• Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.