Monday, December 31, 2007

Homegrown Gourmet- Round 4 Lobster Casserole

My little blogging event has jumped the Atlantic ocean over to the UK- isn't that exciting! Michelle from has chosen Stews & Casseroles for this round. Finding a stew or casserole that represents New England was a challenge for me... I'm not a big stew or casserole fan!

When you mention Maine to anyone, the first food that comes to mind is lobster. I actually don't really like lobster- I'd rather have crab. But I thought a nice lobster casserole would be both a new challenge for me and a yummy way to serve it.

So I bought a live lobster, which we named Mr. Pinchy just like Homer Simpson did, and I was horrified. First the thing looks like a gross huge bug, and I hate bugs. Second it's alive and in my fridge. Third, it's alive and I have to kill it to eat it. The whole experience was traumatic! With my husband's help though, we cooked poor Mr. Pinchy, I tore him apart, and served him up in a bubbly delicious casserole.
Mr. Pinchy, all torn up All the meat from Mr. Pinchy

It was so tasty I may just endure the torture of lobster again!

Maine Lobster Casserole
Inspired by

  • 1 1.25 Lbs. Lobster (enough to make 1+ C. meat)
  • 1-2 Tbsp. Butter
  • 1 1/2 Tbsp. Flour
  • 1 C. Milk
  • 2/3 C. Heavy Cream
  • 2 Tbsp. Onion, chopped
  • 1 tsp. Dry Mustard
  • Dash of Salt & Pepper
  • 1/2 tsp. Paprika
  • 1/4 tsp. Chili Powder
  • 1 1/2 C. Fresh Sliced Mushrooms
  • 3 Tbsp. Swiss Cheese, grated
  • 1-2 Slices White Bread, cubed/ torn into small pieces
  • 1/2 C. Bread Crumbs
  • Dash Paprika

  1. In a large pot, heat about 2 inches of salted water to a rolling boil. Add in a steamer basket and place poor helpless lobster in the steamer. Cover pot and cook for about 18 minutes.
  2. When lobster is cooked, allow to cool to the touch. Remove meat from all the nooks and crevices including all the little legs!
  3. Preheat oven to 350 degrees.
  4. In a sauce pan, melt the butter. Stir in the flour and mix until smooth and bubbly.
  5. Pour in milk and cream and whisk until creamy. Bring to a low boil and stir until until thickened.
  6. Add in mustard, onion, salt, pepper, paprika, and chili powder. Allow to simmer for 2 minutes. Add in mushroom and continue to cook about 10 minutes, stirring occasionally.
  7. Grate in the cheese and stir until melty. Finally stir in the lobster and bread pieces.
  8. Pour mixture into a small casserole dish. Sprinkle bread crumbs lightly over mixture and throw on a dash of paprika. Bake in oven for about 25 minutes until bubbly.
  9. Serve using a large spoon and garnish with parsley.


MrsPresley said...

wow, that looks so good! i only like lobster in certain dishes, but i can certainly see myself eating that one up! :)

Meg's Adventures in the Kitchen said...

WOW! this looks awesome. I am impressed! I skipped this one since Im not a big casserole/stew person (and didnt have time) hopefully the next one though!

Stephanie said...

Just wanted to say nice job on your blog from one original Maine girl to another!