Scalloped Lobster
Creamy, comforting, and perfect for holidays, special dinners, or when you want a rich, luxurious seafood bake.
🦞 INGREDIENTS
Lobster
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1½–2 cups cooked lobster meat (from 2 small lobsters or 1 large)
Use claw, knuckle, and tail meat for best texture.
Creamy Sauce (Base)
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4 tablespoons butter
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4 tablespoons all-purpose flour
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2 cups whole milk (or half-and-half for extra creaminess)
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¼–½ cup heavy cream (optional but recommended)
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½ teaspoon salt (adjust to taste)
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¼ teaspoon white or black pepper
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⅛ teaspoon paprika
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1 teaspoon Worcestershire sauce
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1 tablespoon sherry, dry vermouth, or white wine
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1–2 teaspoons lemon juice (brightens the richness)
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Optional: 1–2 tablespoons minced onion, shallot, or celery for aroma
Topping
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1 cup soft fresh breadcrumbs or crushed butter crackers
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2 tablespoons melted butter
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Optional: ¼ cup grated Parmesan
Garnish
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Parsley
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Paprika
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Lemon wedges
🔥 INSTRUCTIONS
1. Prepare the Lobster Meat
If using cooked whole lobster:
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Crack shells
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Remove tail, claw, and knuckle meat
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Chop into medium pieces — not too small, or it will disappear into the sauce
If using pre-cooked lobster meat, simply pat dry and cut into chunks.
2. Make the Cream Base (Roux + Sauce)
Make the Roux
In a saucepan over medium heat:
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Melt 4 tablespoons butter
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Add 4 tablespoons flour
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Stir constantly for 2 minutes to cook out raw flour taste
(Do not brown it — keep it pale.)
Add Milk and Cream
Slowly whisk in the milk (and optional cream).
Cook, stirring, until thickened — about 3–5 minutes.
Season the Sauce
Add:
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Salt
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Pepper
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Paprika
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Worcestershire
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Sherry or wine
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Lemon juice
Taste and adjust:
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More lemon = bright
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More Worcestershire/sherry = deeper savory notes
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Add a pinch more salt as lobster is naturally mild
This sauce should be velvety and flavorful — the lobster will soak it up beautifully.
3. Optional Aromatic Base
For extra depth:
In a skillet, lightly sauté 1 tablespoon finely minced onion or shallot in a teaspoon of butter for 2 minutes, then add to the sauce.
4. Combine Lobster with Sauce
Gently fold the lobster pieces into the warm sauce.
Simmer on low for 3 minutes — do not boil, or lobster may toughen.
5. Prepare the Topping
Mix breadcrumbs (or butter crackers) with melted butter.
Optional: add Parmesan for a gratin-style crust.
6. Assemble the Casserole
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Preheat oven: 350°F (175°C)
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Butter a small baking dish (1–1.5 quart size)
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Pour lobster mixture into dish
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Sprinkle topping evenly over the surface
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Dust lightly with paprika
7. Bake
Bake 15–20 minutes, until:
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Top is golden
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Edges bubble gently
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Interior is heated through
Avoid overbaking — lobster is delicate.
🍽️ SERVING SUGGESTIONS
Serve With:
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Buttered toast points
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Soft dinner rolls
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Rice pilaf
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Mashed potatoes
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A simple green salad
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Roasted asparagus or green beans
Presentation Ideas
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Spoon into small ramekins for individual servings
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Add puff pastry rounds on top for an elegant finish
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Serve in lobster shells for a dramatic, classic look
🌟 RECIPE VARIATIONS
1. Scalloped Lobster Thermidor Style
Add:
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½ cup shredded Gruyère or Swiss cheese
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½ teaspoon mustard powder
Bake until extra bubbly and golden.
2. Scalloped Lobster with Vegetables
Mix in one of the following (sautéed lightly):
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½ cup sliced mushrooms
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¼ cup diced red bell pepper
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¼ cup minced leeks
3. Scalloped Seafood
Replace half the lobster with:
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Scallops (quartered if large)
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Shrimp
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Crab meat
4. Richer, Creamier Version
Add:
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Extra ¼ cup heavy cream
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A touch of Parmesan or Gruyère in the sauce
- 2 1.5 lb Fresh Eddy Lobsters (see order page)
- 1 cup Light Cream
- 1 Egg, beaten well
- 1/2 tsp Prepared Mustard
- 1 tbs Lemon Juice
- few drops Onion Juice
- 1/2 tsp Salt
- 2 tbs Butter, melted
- 1 cup Bread Crumbs
- Pepper to taste
INSTRUCTIONS
Cook and pick your lobsters.
