Maine Lobster News.........Behind The Taste: Ben Pollinger Q&A more ................ How to eat a lobster more ................ 7 Lobster recipes to try this summer with Maine lobster more ................ What's the Deal with...Soft-Shell Lobster more ................
Maine Lobster Marketing Collaborative
Follow us on FaceBook View Videos on You-Tube


About us Email Page Bookmark PageContact us

Maine Lobster Casserole

Submitted by: Chef Tom Gutow
See more like this in: Entrees, The Classics
In the late 1800’s when the Maine Lobster canning industry was in full swing, every frugal Maine housewife had a recipe for Lobster Casserole. Today, chunks of Maine Lobster baked in a savory casserole are an easy way to delight your family and guests!
rate recipe
add to recipe book


(4 servings)

6 Tablespoons butter, divided
1 pound cooked Maine lobster meat, cut into bite-sized pieces
3 Tablespoons flour
3/4 teaspoon dried mustard
1 cup milk
1 cup Maine lobster stock
To taste, sea salt and fresh pepper
8 ounces sliced mushrooms
1 garlic clove, finely chopped
1 Tablespoon chopped fresh parsley
1 cup crumbled oyster crackers


In a saucepan on top of the stove, melt 3 Tablespoons of butter. Briefly sauté the Maine Lobster meat in the butter until it starts to turn pink. With a slotted spoon, remove the Maine Lobster meat from the butter. Whisk the flour and dried mustard into the butter. Stir in the milk and Maine Lobster stock, bring to a simmer and cook until thickened, whisking constantly. Season to taste with sea salt and fresh pepper.

In a sauté pan, melt the remaining 3 Tablespoons of butter. Sauté the sliced mushrooms until they just start to give up their water. Remove the mushrooms from the pan. Stir the cooked Maine Lobster meat and sautéed mushrooms into the Maine Lobster sauce.

Add the minced garlic, chopped parsley and cracker crumbs to the mushroom butter. Stir well to combine. 

In a large non-stick casserole dish, spoon the Maine Lobster and mushroom mixture into the bottom of the casserole. Cover with the buttered crumbs. Bake in a preheated 350-degree oven until bubbly and the top is golden brown, about 20 – 30 minutes. Serve with tomato and cucumber slices. Makes four servings.


Per serving:
399 calories
30 grams protein
17 grams carbohydrates
24 grams fat
833 mg. sodium
1 gram fiber

Please add your rating and review of this recipe!

Click here to do so