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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 384 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 cup light cream
• 2 tablespoons melted butter
• 3 tablespoons butter, divided
• ½ teaspoon pepper
• ½ cup fine dry bread crumbs
• ¼ cup shredded Swiss cheese
• ¾ teaspoon dry mustard
• 3 cups mushrooms, sliced
• 3 cups cooked lobster meat, diced
• 2 cups soft bread cubes

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

Step 2

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.

Step 3

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.

Step 4

Bake in preheated oven until the crumbs have browned, and the casserole is hot; about 30 minutes.