Lobster Casserole

1. 1

   Step 1

   • a.Prepare for baking
   • b.Preheat your oven to 375°F (190°C).
   • c.Lightly butter a 1.5-quart casserole dish.
2. 2

   Step 2

   • a.Make the cracker topping
   • b.In a small bowl, melt 2 tablespoons of butter.
   • c.Add the crushed crackers and paprika, and toss until the crumbs are evenly coated. Set aside.
3. 3

   Step 3

   • a.Start the creamy sauce
   • b.In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat.
   • c.Add the minced shallot and garlic. Sauté until softened and fragrant, about 2-3 minutes.
   • d.Sprinkle the flour over the shallots and cook, stirring constantly, for 1 minute to make a roux.
4. 4

   Step 4

   • a.Finish the sauce and add lobster
   • b.Slowly whisk in the dry sherry, scraping up any bits from the bottom of the pan.
   • c.Gradually whisk in the heavy cream until the sauce is smooth.
   • d.Bring the sauce to a simmer and cook until it has thickened slightly, about 3-4 minutes.
   • e.Remove from heat and stir in the lemon juice, salt, and pepper.
   • f.Gently fold in the chopped lobster meat until it's coated in the sauce.
5. 5

   Step 5

   • a.Assemble and bake the casserole
   • b.Pour the lobster mixture into the prepared casserole dish and spread evenly.
   • c.Sprinkle the buttered cracker topping over the surface.
   • d.Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown.
6. 6

   Step 6

   • a.Rest and serve
   • b.Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
   • c.Garnish with fresh parsley and serve warm.

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