LAZY LOBSTER CASSEROLE WITH BUTTERY RITZ TOPPING
Lazy Lobster Casserole with Buttery Ritz Topping - a New England classic. Lobster in garlic butter sauce topped with crunchy cracker topping.
Provided by bakedbree
Categories seafood
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Put 6 ovenproof dishes on a sheet pan and set them aside.
- Add Ritz and oyster crackers to a food processor. Pulse until it becomes crumbs. I like some texture, so I don't pulse it completely. Pour into a bowl and add melted butter and parsley. Mix until completely combined, set aside.
- Heat butter in a large saute pan over medium heat. When the butter has melted, add garlic and cook for 30 seconds. Add sherry and lemon. Season with salt and pepper.
- If using raw lobster meat, add meat and the juices to the pan cook until just until the lobster begins to firm up, about two to three minutes. Remove from heat.
- Divide the lobster and butter mixture evenly between the dishes and top with a generous amount of cracker topping.
- (If using cooked lobster, add lobster to dishes and prepare butter mixture as directed, and pour over cooked lobster.)
- Put the baking sheet in the oven for 10 to 15 minutes or until the lobster is hot and the topping is golden brown. Serve with lemon wedges and more parsley.
Nutrition Facts : Calories 574 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 163 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 34 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 926 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
LOBSTER CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
- Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
- To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
- Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 17.7 g, Cholesterol 214.7 mg, Fat 33.2 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 19.9 g, Sodium 560.2 mg, Sugar 2.3 g
MOCK LOBSTER CASSEROLE
This came from a Church Cookbook. I have tried it once and its a marvelous way to make the relatively inexpensive haddock into something much fancier, it works! Some of us don't get lobster out our back door and it is so expensive.I think you will like this recipe.I would like to thank Vicki H. for the photo, And for her husband...
Provided by Zelda Hopkins
Categories Seafood
Time 40m
Number Of Ingredients 9
Steps:
- 1. Place fish in greased 2 quart casserole. Sprinkle with salt. Mix soup with lemon juice or sherry. Pour over fish. Bake uncovered at 375 degrees for 20 minutes. While baking, sauté onion and garlic in butter. remove from heat and add Worcestershire sauce. Then blend with crumbs or crackers. sprinkle over fish and bake 10 minutes more.
POOR MAN'S MOCK LOBSTER
Try this recipe for chicken that is marinated and grilled, dipped in butter and tastes amazingly like lobster. My Dad actually got this recipe from a friend of his, and it's too wonderful to keep it a secret! Serve with clarified butter for dipping.
Provided by Joyful_Mamma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice. Bring to a boil, stirring to dissolve the sugar. Boil for about 5 minutes, then remove from the heat and allow to cool completely. When cooled, place the chicken into a large resealable bag and pour the marinade over it. Press out as much air as you can, seal and refrigerate for at least 2 hours to marinate.
- Preheat a grill for medium-low heat. When hot, lightly oil the grate.
- Place the chicken on the grill and discard the marinade. Cook until chicken juices run clear, 20 to 25 minutes. Turn as needed to keep the chicken from burning.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 7.2 g, Cholesterol 67.1 mg, Fat 12.2 g, Fiber 0.3 g, Protein 26.2 g, SaturatedFat 2.2 g, Sodium 1564.3 mg, Sugar 4.7 g
MOCK LOBSTER CASSEROLE
This came from the Yankee Main Dish Cookbook and as decribed: "Marvelous way to make the relatively inexpensive haddock into something much fancier. It works!"
Provided by Lalaloob
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- PLACE fish in greased 2 quart casserole.
- SPRINKLE with salt.
- MIX soup with sherry or lemon juice.
- POUR over fish.
- BAKE uncovered for 20 minutes at 375 degrees.
- While baking, SAUTE onion and garlic in butter.
- REMOVE from heat and add Worcestershire sauce.
- Then BLEND with crumbs.
- SPRINKLE crumb mixture over fish and bake 10 minutes more.
- This is quite a nice dish to bring to a gathering.
Nutrition Facts : Calories 254.3, Fat 9.5, SaturatedFat 5.2, Cholesterol 106.7, Sodium 261.1, Carbohydrate 10.1, Fiber 0.6, Sugar 1, Protein 30.6
MOCK LOBSTER CASSEROLE
Make and share this Mock Lobster Casserole recipe from Food.com.
Provided by juliecat72
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut up and steam broccoli over medium-high heat.
- Melt 4 tablespoons butter or margarine in a medium skillet over medium heat. Add onion, cook until translucent (about 3 minutes).
- Stir in flour, curry powder, salt, and then slowly stir in the milk, stirring continuously until thickened.
- stir lemon juice and crabmeat into skillet, let simmer.
- Spray a medium sized glass baking dish with non-stick spray before spreading the cooked broccoli over the entire bottom of the dish. Sprinkle with cheddar.
- Pour sauce over broccoli.
- Microwave the remaining 2 tablespoons of butter (in a microwave safe dish) until just melted and mix in dried bread crumbs (I like to food process the dried bread).
- Sprinkle the bread crumb mixture over the sauce.
- Bake at 350ºF for 30 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 434.3, Fat 29.9, SaturatedFat 18.6, Cholesterol 95.3, Sodium 1225.2, Carbohydrate 26.1, Fiber 1.2, Sugar 5.2, Protein 16.1
MOCK LOBSTER
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the melted butter, paprika, salt and pepper.
- Place the fish fillets on a non-stick or parchment lined baking sheet. Brush the fillets evenly with the butter mixture and sprinkle the bread crumbs over the tops of each fillet.
- Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 5.1 g, Cholesterol 72.5 mg, Fat 14.5 g, Fiber 0.5 g, Protein 25.4 g, SaturatedFat 7.4 g, Sodium 451.5 mg, Sugar 0.5 g
LOBSTER CASSEROLE
Steps:
- Bring court bouillion, carrot and leek to a boil then let simmer. Cook lobster in simmering bouillion for 3 minutes then cool in a bowl of ice water. Remove from the water when cool. Dry off lobster and proceed to remove all the meat from the shell (reserve the body meat and shell for the stock). In a saucepan, combine 2 ounces of whole butter, the chopped vegetables, the chopped lobster shells, 1 bay leaf, and 1 sprig of thyme. Cook until vegetables are soft, cover with water, then simmer until desired flavor and vegetables are tender. Strain stock and reserve 4 ounces. In a clean sauce pan add reserved stock and Merlot, red wine vinegar and reduce until almost all liquid is gone. Cut remaining butter into cubes and slowly whip butter into reduced sauce over a low flame. When sauce is finished, season with salt, cayenne pepper, and drops of lemon juice. Continue to simmer sauce on low flame. Add blanched lobster meat and let sit for 4 to 6 minutes in sauce. Then place warm lobster pieces in bowl and drizzle sauce around lobster. Garnish with the softened vegetables and a dollop of caviar on top. Chopped chive and chive oil are an optional garnish.
GRANDMOTHER'S LOBSTER PIE
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
- Preheat the oven to 425 degrees F.
- Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.
MOCK LOBSTER
Make and share this Mock Lobster recipe from Food.com.
Provided by Diana Adcock
Categories < 60 Mins
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place monk fish fillets in a large saucepan and add the whole onion and enough water to just cover fish.
- Bring to a slow boil and cook for 20 minutes.
- Remove fish fillets to a buttered casserole dish.
- Mix together the soup and milk and pour over fish.
- Top with buttered bread curmbs and butter cut into small pieces.
- Bake for 30 minutes.
Nutrition Facts : Calories 647.7, Fat 39.4, SaturatedFat 20.1, Cholesterol 78.1, Sodium 1603.9, Carbohydrate 60.4, Fiber 3.2, Sugar 8, Protein 14.4
THE BEST LOBSTER CASSEROLE
I've had people say this is the best lobster dish they ever ate. I played around with this recipe because this is similar to the way my Mom used to make it, but she didn't go by recipes. Living near New Bedford and having the luxury of all the fresh seafood markets available, I usually buy my lobsters live and cook them at home and pick them myself. The biggest one I ever cooked was 10 1/2 pounds. This recipe calls for the tomalley, the green stuff in the head, not absolutely neccesary but it adds a nice flavor to the topping. If you have access to a fish market that has fresh lobsters and ask the fish monger to save you some of the tomalley it will make a difference. I didn't include a measurement for the tomalley because it depends on what you get from the lobster. If you have the fish market cook the lobster, tell them not to over cook it because the meat will cook again. My last 8 1/2 pounder I only boiled for 30 minutes, no more. You will need a batch of Hailey's Favorite Cheese Sauce, recipe #364959 for this. I usually do individual casserole dishes for everyone but you could easily do this in a bigger dish, your choice. The cook or prep time does not include cooking the lobster or picking the lobster or the cheese sauce time. I've also used this recipe with scallops.
Provided by Chumleyathome
Categories Lobster
Time 50m
Yield 4 casseroles, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Combine Ritz crackers butter and tomalley in medium sized bowl.
- Spray each casserole dish with Pam.
- Divide the lobster meat into 4 individual casserole dishes.
- Pour cheese sauce over lobster.
- Put the Ritz topping on the casseroles.
- Bake uncovered for 20 - 25 minutes or until cheese sauce is bubbly.
- Put the casseroles under a low broiler for a few minutes to brown the topping being careful not to burn the topping.
MOCK LOBSTER
The poor man's lobster! This really does taste like lobster! Enjoy. Sometimes you can find Cod steaks that are thick and about the size of a average lobster tail.
Provided by Shawn C
Categories Very Low Carbs
Time 25m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Cut the cod into 2x2-inch pieces; place in non-stick skillet.
- Barely cover with water; sprinkle salt and paprika over fish and bring to a quick boil.
- Reduce heat and place on a low simmer for about 10 minutes (depending on thickness of fish) uncovered.
- Drain out hot liquid and cover with cold water, add vinegar bring to quick boil again.
- Again reduce it to a low simmer and let cook uncovered about 10 minutes.
- Drain and serve immediately with drawn butter and fresh lemon juice.
Nutrition Facts : Calories 115.5, Fat 1, SaturatedFat 0.2, Cholesterol 58.5, Sodium 539, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 24.3
MOCK LOBSTER
When I want a quick fish dinner, this is the mouthwatering recipe I turn to. My husband and I like the flavor so much that I serve it a couple times a month.-Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut fillets into 2-in. x 2-in. pieces; place in a large skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. , Cover with cold water. Add vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until fish flakes easily with a fork. Drain. Serve with melted butter and lemon.
Nutrition Facts : Calories 82 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 872mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
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