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| New Brunswick Lobster Casserole |
"Our lobster season starts May 1 in the Chaleur Bay region of New Brunswick, Canada. I know it seems a shame to put lobster meat in a casserole, but this is so delicious, and because we often buy 10-20 lbs of fresh lobster right from the fishermen, we often have some left over after we have our first feed. I often use it for a special luncheon with a salad or as an entree with a buffet dinner. I am always asked for the recipe."
Ingredients :
- 3 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 3/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- 1 cup light cream
- 3 cups mushrooms, sliced
- 1/4 cup shredded Swiss cheese
- 3 cups cooked lobster meat, diced
- 2 cups soft bread cubes
- 1/2 cup fine dry bread crumbs
- 2 tablespoons melted butter
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H |
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- 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.
Notes :
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