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Best Lobster Casserole Recipe with Buttery Ritz Topping

 This simple lobster casserole recipe is light and flavorful. With butter and garlic, sherry and shallots, this easy, luxurious lobster casserole is a great celebration!

I don’t know about you, but when I get to eat lobster I am a happy girl!

As a Jewish girl, shell fish was not in my repertoire when I was a child.

​Truthfully, I’m not even sure when I first had it, but I can tell you when my mother did.

The experts in old family history tell me it happened when my father’s parents drove to meet her at the University of Illinois.

This was not a short drive so I am guessing they were getting serious then and needed to check my mother out.

Let me remind you that my grandparents probably had only been in this country for 15 years and still retained their Old World traditions.

Well, my mother, thinking she was being quite sophisticated at this very fancy schmancy restuarant ordered lobster.

All I know is that my grandfather asked my father in his very quiet, dignified voice, “You are marrying a shiksa?”

I don’t know what happened after that, but I can tell you that my parents were married 60 years.

So when was I first introduced to lobster?

I am guessing my mother probably ordered it somewhere and gave me a bite and well, after that there was no going back!

lobster casserole recipe

I love lobster but can’t always justify the price, which is why it has become so special and something I only serve or eat on special occasions.

My Culinary Adventures with Lobster:

I have eaten lobster in South Africa that was so memorable, I still salivate thinking of it.

I have eaten lobster in Mexico where it is drowned in garlic butter.

I have spent time on Cape Cod and had whole lobster for every meal.

I chose live lobster in China, fresh from the tanks, and even though surrounded by at least 10 other incredible dishes, I still concentrated on my lobster.

lobster with garlic

I have eaten lobster in Boston, while proudly wearing a bib.

And I even remember eating lobster at a prom dinner much to my date’s chagrin.

Oh my. It appears I must travel to eat lobster for my personal consumption, but no, I have prepared lobster in my kitchen and though it isn’t as good as eating it where they catch it, I can’t say I am ever disappointed.

I love sweet, tender chunks of lobster, every which way I can get them.

It used to be one could only find the 1 1/2 pound lobsters that the grocery store would kindly steam for you.

Someone somewhere decided to start selling those cute little lobster tails, that honestly, at least to me, are just as good as the big ones, except you get less. (Insert sad face here!)

But I must admit those little buggers come in handy when Manservant eats steak and I want something special to eat, too.

​I admit, I look for these little lobster babes every time I go near the seafood case and if they are on sale I always snag two.

Never know when they might come in handy!

lobster casserole recipe in ramekin

Prices for sure have gone up but I found some this week at $6 a tail and thought that’s as good as it’s going to get!

With a few in the freezer that needed a home, I decided to make this Maine lobster casserole recipe.

​Well, I don’t know if it’s really from Maine, but since Maine is famous for lobsters, we’ll just call it that!

Why I Love this Lobster Casserole Recipe:

I love this simple recipe not only because its so simple, but because one doesn’t have to work for the lobster.

Already removed from the shell, this lobster meat is just begging to be devoured.

​Not sure you want your lobster swimming in a cream sauce?

This lobster casserole recipe is basically raw lobster meat, slightly cooked, and then mixed with garlic and sherry, and a few other seasonings, so that the flavor of the lobster comes through.

Personally, I think lobster is so rich, I don’t need it swimming in a cream sauce.

Plus these can be made ahead and baked when needed.

Or they can be baked and reheated. 

However for best results don’t reheat-it tastes so much better freshly baked!

And oh yeah-I’m a sucker for anything in individual ramekins!

This no-fuss lazy lobster casserole recipe is a mouthwatering main course that’s perfect for any occasion. 

lobster casserolr recipe in white dish with fork

Lobster Casserole Ingredients:

For the Lobster Mixture:

  • 6 baby lobster tails
  • Butter
  • Garlic
  • Shallots, Celery
  • Sherry or dry white wine
  • Lemon Juice
  • Salt and pepper to taste
  • Half and Half or heavy cream
  • Tarragon and Dijon Mustard

For the Crumb Topping:

  • Ritz crackers, Saltines or Oyster crackers (You could use bread crumbs but Ritz has more flavor!)
  • Melted butter
  • Parsley

lobster casserole recipe

Instructions:

1. Preparing the Lobster Mixture:

  • Preheat your oven to 350°F (180°C).
  • In a large skillet over medium heat, melt butter.
  • When butter has melted add garlic, celery and shallots. Cook until you can smell the garlic and add the dry sherry, lemon juice and cream or half and half. Simmer 1 minute. Taste for seasoning and add salt and pepper if you choose.
  • Add raw lobster meat that has been cut into large chunks and any lobster juice that has accumulated, and cook until the lobster just begins to turn pink and firm up. It will finish cooking in the oven.
  • Remove from heat and set aside.

2. Prepare the Buttery Crumb Topping:

  • Crush crackers in a plastic bag with a meat mallet or use your food processor and pulse until they become crumbs. Do not overpulse-there should be a few bigger pieces, too.
  • Pour cracker crumbs into a medium sized bowl and add the melted butter and chopped parsley.
  • Mix completely and set aside.

3. Assembling the Casserole:

  • Divide the lobster mixture into individual cassseroles or place in a small casserole dish.
  • Sprinkle liberally with the cracker topping.

4. Baking the Lobster Casserole Recipe:

  • Bake in the preheated oven for 10-15 minutes or until the crumb topping is golden brown.
  • Keep an eye on the casserole to prevent over-browning.
  • Do not overcook or the lobster will become chewy.

5. Serve and Enjoy:

  • Remove the casserole from the oven and let rest for a few minutes.
  • Garnish with fresh parsley and serve with fresh lemon wedges on the side.
  • Drizzle more melted, unsalted butter over the top for extra decadence! Even a bit of lemon zest would taste and look good!
  • Serve with a Green Salad or even some crispy potatoes for a simply elegant meal.

lobster casserole

Tips for Success:

  1. Fresh Lobster Matters:
    • For the best results, use fresh lobster tails or steamed whole lobsters. The quality of the lobster greatly influences the overall taste. Whole lobster is a bit more work and keep in mind that baby lobster tails are fresh frozen and thawed at the store. Do not buy them and refreeze them.
  2. Mind the Oven:
    • Keep a close eye on the casserole in the oven to achieve the desired golden brown crumb topping without overcooking.

I’ve spotted many lobster casserole recipes out there. Many require a white sauce, some ask for cheese and others like brandy and egg yolks for a more complicated dish.

This great recipe is a simple recipe and not complicated but still lets the flavor of the lobster shine.

Hope you find a reason to make this lobster recipe. Personally, I need no reason!

This lobster casserole recipe is so worth it!

lobster casserole in ramekins

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lobster casserole recipe

Lobster Casserole

  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 minutes
  • Yield: 3 Servings 1x
  • Category: Main Course
  • Cuisine: American

Description

This easy, luscious, lobster casserole recipe with subtle flavors from sherry and garlic is one way to celebrate special occasions.


Ingredients

Units Scale

1 1/2 c crushed crackers (Ritz, oyster, Saltines)

2 T melted butter

1 1/2 T chopped parsley

Lobster:

6 baby lobster tails, 1 1/2 c, about 12 oz after lobster is removed from shell

1/4 c butter

2 cloves garlic, minced

1/4 c small chopped shallot

1 stalk celery chopped

1/4 c sherry

1/2 c half and half

Juice from 1/2 of lemon

1/4 t dried tarragon

1/2 t Dijon mustard

Salt and fresh pepper to taste


Instructions

Preheat oven to 350. I used 3 small, individual casserole dishes, but you can use one dish if you prefer. Place on a sheet pan and set aside.

Make your cracker crumbs. I place crackers in a strong ziplock bag and beat them with a meat hammer, but you can do it your way! Add melted butter and parsley. Mix well and set aside.

Heat butter in a large saute pan over medium heat. When butter has melted, add garlic, shallot and celery and cook until slightly soft. I like the celery to still have a bite to it. Add sherry, lemon juice, Dijon mustard and half and half. Whisk well and let simmer about 1 minute.

Add raw lobster meat and its juices and cook just a few minutes until the lobster begins to firm up. (It will cook more in the oven.) Stir in the tarragon and salt and pepper to taste. (Personally, I add a touch of salt, but no pepper.)

Divide the lobster mixture between the dishes and top with a generous amount of cracker crumbs.

Bake for 10 to 15 minutes or until the lobster is hot, cooked but not overcooked, and the topping is golden. The crumb topping helps absorb the juice from the lobster. Serve with extra melted butter if desired and a lemon wedge, just to make things pretty!


Keywords: lobster casserole, lobster casserole recipe, recipe lobster casserole, lobster casserole ritz crackers, lazy man lobster casserole

 

 

 

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Jeff the Chef @ Make It Like a Man!

Tuesday 13th of February 2024

What a great story! Well, it obviously worked out for them. I'm OK with lobster, but it doesn't do for me what it apparently does for so many others. I'm mainly in it for the clarified butter!

Abbe

Tuesday 20th of February 2024

Butter is worthy! Yeah, the story is crazy!

Chef Mimi

Sunday 11th of February 2024

Well this is one casserole I’d eat. In fact, I might eat the whole thing!