Lobster Casserole

Name: Lobster Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: new_england
Ingredients: 1.5 lb lobster (fresh, live or pre-cooked, about 2 medium lobsters); 4 tbsp butter (divided); 3 tbsp all-purpose flour; 1.5 cup whole milk; 0.5 cup heavy cream; 3 tbsp sherry (dry sherry); 1 tbsp lemon juice (freshly squeezed); 1 tsp tarragon (dried, or 1 tbsp fresh chopped); 0.25 tsp paprika (sweet paprika); 1 pinch nutmeg (freshly grated preferred); 1 pinch salt (for the sauce); 1 pinch black pepper (freshly ground); 1 cup butter crackers (e.g., Ritz, roughly crushed); 0.25 cup parmesan cheese (freshly grated); 2 tbsp parsley (fresh, finely chopped, for garnish)

RATING

4.6/5(95)

TASTE SCORE

9/10

Tender chunks of fresh lobster folded into a velvety, sherry-kissed cream sauce with a whisper of tarragon, then tucked under a golden, buttery cracker crumb crust. This New England-inspired casserole bakes up bubbly and rich in under 30 minutes, perfect for a special occasion dinner that feels decadent without being fussy.

PREP

25m

COOK

30m

SERVES

1 CUP

615 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat oven and prepare the baking dish.
Preheat the oven to 375°F. Butter a 1.5 to 2-quart baking dish.
boil · ~10 min
Cook the lobsters.
1.Bring a large stockpot of heavily salted water to a rolling boil.
2.Add the live lobsters, cover, and cook for 8-10 minutes until bright red.
3.Transfer to an ice bath to stop the cooking, then drain.
4.Crack shells and remove all meat from claws, knuckles, and tails.
5.Chop lobster meat into generous bite-sized chunks.
TIPReserve the shells to make lobster stock for another use — they freeze well.
saute · ~6 min
Make the cream sauce base.
1.Melt 3 tablespoons of butter in a medium saucepan over medium heat.
2.Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it smells nutty but not brown.
3.Gradually pour in the milk and cream, whisking continuously.
4.Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
TIPDon't let the roux get too dark — a pale golden color keeps the lobster flavor front and center.
mix · ~1 min
Finish the sauce.
Remove the pan from heat. Stir in the sherry, lemon juice, tarragon, paprika, nutmeg, a pinch of salt, and the black pepper. Taste and adjust seasoning.
assemble · ~2 min
Assemble the casserole.
1.Gently fold the lobster chunks into the warm sauce.
2.Pour the lobster mixture into the prepared baking dish, spreading it evenly.
3.Mix the crushed butter crackers with the remaining 1 tablespoon of melted butter and the parmesan cheese.
4.Sprinkle the cracker mixture evenly over the top.
TIPArrange a few larger lobster claw pieces right on top so they peek through the crumbs.
bake · ~25 min
Bake until golden and bubbly.
Place the dish in the preheated oven and bake for 20-25 minutes, until the sauce bubbles around the edges and the topping is deeply golden and crisp.
TIPIf the top browns too quickly, tent loosely with foil for the last 5 minutes.
rest · ~5 min
Let the casserole rest.
Remove from the oven and let it stand for 5 minutes — the sauce will set slightly and the dish will be easier to serve.
garnish
Garnish with fresh parsley and serve hot.
Scatter chopped parsley over the golden crust just before carrying the dish to the table.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender lobster, drop live lobsters headfirst into boiling water and do not overcook.
2
Grate fresh nutmeg just before using — it adds a warm, aromatic depth that pre-ground can't match.
3
Fold the lobster gently into the sauce to keep the chunks intact and avoid shredding.
4
Use dry sherry, not cooking sherry; the flavor is cleaner and more refined in the finished dish.
5
Let the casserole rest 5 minutes after baking so the sauce sets slightly for cleaner serving.
6
Crush the butter crackers into uneven crumbs — some larger pieces add texture, finer bits create a cohesive crust.
7
Blot any excess moisture from freshly cooked or thawed lobster meat with paper towels so the sauce stays thick.