This easy, luscious, lobster casserole recipe with subtle flavors from sherry and garlic is one way to celebrate special occasions.
1 1/2 c crushed crackers (Ritz, oyster, Saltines)
2 T melted butter
1 1/2 T chopped parsley
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
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!
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