Lobster Casserole
Description
This rich lobster casserole, consisting of succulent lobster meat sautéed in butter, seasoned with dry mustard, and then baked in heavy cream, is a casserole native to Maine.
Ingredients
•
3 tablespoons butter
•
1 pound lobster meat, cut into bite-sized pieces
•
3 tablespoons all-purpose flour
•
3/4 teaspoon dry mustard
•
salt and pepper to taste
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1 cup heavy cream
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1/2 cup milk
•
3 slices bread, crust removed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2
Melt butter in a medium pot over low heat. Sauté lobster meat in butter until it starts to change color. Do not cook too long or too fast, or lobster meat will toughen. Use a slotted spoon to remove lobster meat from the pan and set aside.
3
Stir flour, dry mustard, salt, and pepper into remaining butter in the pot. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes.
4
Return lobster meat to the pot. Tear bread into small pieces and stir into lobster mixture. Pour into the prepared baking dish.
5
Bake in the preheated oven until bubbly and delicately browned, 20 to 25 minutes.