Scalloped Lobster

Scalloped Lobster

Creamy, comforting, and perfect for holidays, special dinners, or when you want a rich, luxurious seafood bake.

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🦞 INGREDIENTS

Lobster

• 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)

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 2 cups whole milk (or half-and-half for extra creaminess)

• ¼–½ cup heavy cream (optional but recommended)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon white or black pepper

• ⅛ teaspoon paprika

• 1 teaspoon Worcestershire sauce

• 1 tablespoon sherry, dry vermouth, or white wine

• 1–2 teaspoons lemon juice (brightens the richness)

• Optional: 1–2 tablespoons minced onion, shallot, or celery for aroma

Topping

• 1 cup soft fresh breadcrumbs or crushed butter crackers

• 2 tablespoons melted butter

• Optional: ¼ cup grated Parmesan

Garnish

• Parsley

• Paprika

• Lemon wedges

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🔥 INSTRUCTIONS

1. Prepare the Lobster Meat

If using cooked whole lobster:

• Crack shells

• Remove tail, claw, and knuckle meat

• 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.

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2. Make the Cream Base (Roux + Sauce)

Make the Roux

In a saucepan over medium heat:

• Melt 4 tablespoons butter

• Add 4 tablespoons flour

• 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:

• Salt

• Pepper

• Paprika

• Worcestershire

• Sherry or wine

• Lemon juice

Taste and adjust:

• More lemon = bright

• More Worcestershire/sherry = deeper savory notes

• Add a pinch more salt as lobster is naturally mild

This sauce should be velvety and flavorful — the lobster will soak it up beautifully.

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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.

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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.

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5. Prepare the Topping

Mix breadcrumbs (or butter crackers) with melted butter.
Optional: add Parmesan for a gratin-style crust.

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6. Assemble the Casserole

• Preheat oven: 350°F (175°C)

• Butter a small baking dish (1–1.5 quart size)

• Pour lobster mixture into dish

• Sprinkle topping evenly over the surface

• Dust lightly with paprika

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7. Bake

Bake 15–20 minutes, until:

• Top is golden

• Edges bubble gently

• Interior is heated through

Avoid overbaking — lobster is delicate.

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🍽️ SERVING SUGGESTIONS

Serve With:

• Buttered toast points

• Soft dinner rolls

• Rice pilaf

• Mashed potatoes

• A simple green salad

• Roasted asparagus or green beans

Presentation Ideas

• Spoon into small ramekins for individual servings

• Add puff pastry rounds on top for an elegant finish

• Serve in lobster shells for a dramatic, classic look

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🌟 RECIPE VARIATIONS

1. Scalloped Lobster Thermidor Style

Add:

• ½ cup shredded Gruyère or Swiss cheese

• ½ teaspoon mustard powder

Bake until extra bubbly and golden.

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2. Scalloped Lobster with Vegetables

Mix in one of the following (sautéed lightly):

• ½ cup sliced mushrooms

• ¼ cup diced red bell pepper

• ¼ cup minced leeks

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3. Scalloped Seafood

Replace half the lobster with:

• Scallops (quartered if large)

• Shrimp

• Crab meat

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4. Richer, Creamier Version

Add:

• Extra ¼ cup heavy cream

• A touch of Parmesan or Gruyère in the sauce

OTHER RECIPES

INGREDIENTS

• 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. 

Mix together all ingredients except the bread crumbs and butter. 

Put the lobster mixture in a greased baking dish. 

Combine the crumbs and butter and cover the lobster mixture with them. 

Bake at 350° for 30 minutes. Enjoy !

VIDEO:

Lobster Thermidor

LOBSTER THERMIDOR (Classic French Recipe)

A luxurious dish of lobster meat folded into a creamy wine–mustard sauce, stuffed back into the shells, topped with cheese, and broiled until golden.

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Ingredients (2 servings)

For the Lobster

• 2 whole lobsters (500–700 g each)

• Salt for boiling

• 1–2 tbsp butter (to brush shells later)

For the Thermidor Sauce

• 2 tbsp butter

• 2 shallots, finely minced

• 2 cloves garlic, minced

• 1 cup mushrooms, finely chopped

• 1 tbsp flour

• ½ cup dry white wine

• ¼ cup brandy or cognac (optional but classic)

• ¾–1 cup heavy cream

• 1 tsp Dijon mustard

• 1 tsp whole-grain mustard (optional)

• ½ tsp paprika

• Salt and pepper to taste

• 1 tbsp chopped tarragon or parsley

For Topping

• ¼–½ cup grated Gruyère cheese (classic)
  or Emmental/Parmesan as substitutes

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Instructions

1. Cook the Lobsters

1. Bring a large pot of salted water to a boil.

2. Add lobsters and boil 8–10 minutes until bright red.

3. Remove and let cool slightly.

4. Split lobsters in half lengthwise.

5. Remove the tail meat, claw meat, and knuckle meat; chop into bite-size pieces.

6. Clean the shells and set aside for stuffing.

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2. Make the Thermidor Sauce

1. In a skillet, melt 2 tbsp butter over medium heat.

2. Add shallots and mushrooms; cook until soft and lightly browned (5–7 minutes).

3. Add garlic; cook 1 minute.

4. Stir in flour to make a light roux; cook 1 minute.

5. Add white wine and brandy, stirring constantly; simmer until reduced by half.

6. Pour in heavy cream and bring to a gentle simmer.

7. Stir in Dijon mustard, paprika, salt, and pepper.

8. Add chopped tarragon or parsley.

9. Fold in the chopped lobster meat and warm through for 1–2 minutes.
   Do not boil—this keeps the lobster tender.

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3. Assemble

1. Preheat broiler or oven to 220°C / 425°F.

2. Lightly brush the empty shells with butter.

3. Spoon the creamy lobster mixture back into the shells.

4. Top generously with Gruyère cheese.

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4. Broil Until Golden

Place under broiler 3–6 minutes, or bake for 10–12 minutes, until the cheese melts and turns golden brown on top.

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5. Serve

Serve immediately with:

• Lemon wedges

• Buttered asparagus

• Baguette or garlic toast

• A glass of white wine (Chardonnay or Chablis works beautifully)

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Tips for Perfect Thermidor

• Don’t overcook the lobster during either boiling or broiling.

• Cognac + Dijon is the signature Thermidor combination.

• Gruyère gives a perfect melted crust—avoid cheddar, which tends to grease.

• You can prepare the stuffing in advance and broil just before serving.

OTHER RECIPES

INGREDIENTS

• 2 1.5 lb Fresh Eddy Lobsters (see order page)
• 4 tbs Butter
• 1/4 cup Scallions, chopped
• 4 tbs Flour
• 1 tsp Dry Mustard
• 1 1/2 cup Light Cream
• 1 tbs Parsley, minced
• 1 tsp Tarragon, dry and crushed
• 1/2 tsp Salt
• Pepper to taste
• 1/2 cup Sherry
• 1/4 cup Fresh Parmesan, grated

INSTRUCTIONS
Cook and pick your lobsters. 

Melt butter and sauté the scallions. 

Blend in the flour and mustard. 

Add cream and cook, stirring continuously, until thickened. 

Stir in the parsley, tarragon, salt, pepper and sherry and blend until smooth. 

Add the lobster meat, mix together and place in a shallow baking dish. 

Top with the cheese and bake at 400° for 15 to 20 minutes. Enjoy !

VIDEO:

Lobster & Chicken Gumbo

LOBSTER & CHICKEN GUMBO (Extended Version)

A luxurious spin on traditional gumbo combining rich shellfish stock, tender chicken, smoky sausage, and sweet lobster meat.

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Ingredients (6–8 servings)

For the Stock

• Shells from 1–2 lobsters (if using fresh lobster)

• 1 onion, quartered

• 2 celery stalks, chopped

• 1 carrot, chopped

• 2 bay leaves

• 8–10 cups water

If not making your own stock, replace with seafood stock or chicken stock.

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For the Gumbo

Proteins

• 2 lobster tails or 1 whole cooked lobster, meat removed and chopped

• 2 chicken thighs, boneless, diced

• 200 g smoked sausage or andouille, sliced

• 200 g shrimp (optional), peeled

Vegetables

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tomatoes, chopped (or 1 cup crushed tomatoes)

• 1–2 cups okra, sliced (optional but traditional)

Roux

• ½ cup vegetable oil or butter

• ½ cup flour

Seasoning Mix

• 1 tbsp paprika

• 1–2 tsp cayenne pepper (adjust heat)

• 1 tsp thyme

• 1 tsp oregano

• 1 tsp black pepper

• 1 tsp white pepper (optional)

• 1 tbsp Cajun or Creole seasoning

• 2 bay leaves

Finishing

• 2 tbsp Worcestershire sauce

• 1 tbsp hot sauce

• Salt to taste

• 2–3 tbsp chopped parsley

• 2–3 green onions, sliced

• Cooked white rice for serving

• Filé powder (optional, added at the end—not during simmering)

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Instructions

1. Make the Lobster Stock (Optional—but highly recommended)

1. Add lobster shells, onion, celery, carrot, bay leaves, and water to a pot.

2. Bring to a boil, then simmer 45–60 minutes.

3. Strain and keep hot.

This boosts the gumbo’s depth significantly.

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2. Prepare the Roux

1. In a heavy pot or Dutch oven, heat the oil over medium heat.

2. Whisk in the flour.

3. Slowly cook, stirring constantly, until the roux becomes dark caramel or chocolate brown—about 20–30 minutes.

4. Be patient! This is the heart of the gumbo.

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3. Sauté the “Holy Trinity”

1. Add onions, bell peppers, and celery directly into the hot roux.

2. Stir well and cook 5–7 minutes until softened.

3. Add garlic and cook another 1–2 minutes.

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4. Build the Gumbo

1. Add the sausage and cook 2–3 minutes.

2. Stir in tomatoes, okra (if using), and seasoning mix.

3. Gradually ladle in 6–7 cups of hot lobster stock (or seafood/chicken stock), stirring to avoid lumps.

4. Add chicken thighs and bay leaves.

5. Bring to a simmer, cover partially, and cook 45–55 minutes.

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5. Add Seafood

1. Add shrimp (if using) and cook 5 minutes.

2. Add cooked lobster meat last so it stays tender—just heat through for 3–4 minutes.

3. Stir in Worcestershire, hot sauce, parsley, and green onions.

4. Adjust salt and pepper.

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6. Final Touch

Optional but delicious:

• Stir in ½–1 tsp filé powder OFF the heat for a silky texture and earthy flavor.

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Serving

Serve gumbo over warm white rice with extra hot sauce, crusty bread, or cornbread on the side.

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Tips for Excellence

• Roux is everything: darker roux = richer flavor.

• Lobster last: prevents rubbery meat.

• Stock matters: homemade lobster stock elevates the entire dish.

• Let it rest: gumbo tastes even better after a few hours—or next day.

OTHER RECIPES

INSTRUCTIONS

• 2 1.5 lb Fresh Eddy Lobsters (see order page)
• 1 4 lb Chicken
• 1 1/2 quarts Chicken stock, canned
• 1/2 lb Hot Italian Sausage
• 1 tbs Olive Oil
• 2 cups Celery, chopped
• 1 1/2 cups Green Pepper, chopped
• 2 cups Onions, chopped
• 6 Scallions, chopped
• 1/2 lb Mushrooms, quartered
• 1 LB Fresh Asparagus, cut into bite size pieces
• 1 clove Garlic
• 2 tbs Chili Powder
• 3 tbs Oregano
• 3 tbs Cumin
• 1/2 tsp Cayenne Pepper
• 1 tbs Red Pepper Flakes
• 1 28 oz can Whole Tomatoes, in juice
• 1 28 oz can Tomato Puree
• 3 tbs Sugar

INSTRUCTIONS
Cook and pick your lobsters. Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes.

In a large saucepan, add olive oil and cook sausage over medium heat. Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/4 inch thick slices.

Add the vegetables and seasonings to the olive oil left in the saucepan and sauté until the onions are translucent and veggies are soft.

Add the whole tomatoes and the tomato puree and stir well. Pick the chicken meat and cut into
bite sized pieces.

Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes.
Add the lobster meat and let heat through.The lobster recipe is ready to serve with rice...Enjoy it !

VIDEO:

Lobster Au Gratin

Lobster Au Gratin

A Luxurious Creamy Lobster Bake with Golden Cheese Crust

Lobster Au Gratin is the ultimate comfort-luxury dish—tender lobster meat folded into a silky cream sauce, topped with bubbling cheese and a crisp golden crust. Inspired by classic French gratin technique, this dish is perfect for special dinners, holidays, or anytime you want a show-stopping seafood entrée.

Rich, decadent, and surprisingly simple to prepare, Lobster Au Gratin brings fine-dining flavor straight to your kitchen.

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Why You’ll Love This Recipe

• Ultra-creamy, cheesy, and indulgent

• Perfect use for fresh or leftover lobster

• Elegant yet approachable technique

• Ideal for holidays, anniversaries, or entertaining

• Customizable with different cheeses and herbs

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Ingredients

Lobster Filling

• 2 cups cooked lobster meat, chopped into large chunks

• 2 tablespoons unsalted butter

• 1 small shallot, finely minced

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 cup heavy cream

• ¼ cup whole milk

• ½ teaspoon Dijon mustard

• ½ teaspoon paprika

• Salt and freshly ground black pepper, to taste

• 1 tablespoon fresh parsley or chives, chopped

Gratin Topping

• ¾ cup Gruyère cheese, freshly grated

• ¼ cup Parmesan cheese, freshly grated

• ½ cup panko breadcrumbs

• 2 tablespoons melted butter

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Step-by-Step Instructions

1. Preheat the Oven

Preheat oven to 400°F (205°C). Lightly butter a shallow baking dish or individual ramekins.

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2. Build the Cream Sauce

In a skillet over medium heat, melt butter.
Add shallot and cook for 2–3 minutes until soft.

Stir in garlic and cook 30 seconds until fragrant.

Sprinkle in flour and cook for 1 minute, stirring constantly to form a roux.

Slowly whisk in cream and milk. Simmer gently until thickened, about 3–4 minutes.

Stir in Dijon mustard, paprika, salt, and pepper.

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3. Add Lobster

Remove sauce from heat and gently fold in lobster chunks and fresh herbs. Taste and adjust seasoning.

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4. Assemble the Gratin

Spoon lobster mixture into the prepared baking dish.

In a small bowl, mix Gruyère, Parmesan, panko, and melted butter. Sprinkle evenly over the lobster.

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5. Bake

Bake uncovered for 15–18 minutes, or until bubbling and golden brown on top.

For extra browning, broil for the last 1–2 minutes (watch carefully).

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6. Serve

Let rest 5 minutes before serving.

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Serving Suggestions

• With a crisp green salad and vinaigrette

• Alongside buttered asparagus or green beans

• Over toasted brioche or puff pastry shells

• Paired with Chardonnay or Champagne

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Chef’s Tips for Perfect Lobster Au Gratin

• Use large lobster chunks for best texture

• Freshly grate cheese—pre-shredded won’t melt as well

• Keep sauce just thick enough to coat the lobster

• Don’t overbake or lobster may become chewy

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Recipe Variations

Lobster & Crab Au Gratin

Use half lobster, half lump crab meat.

Truffle Lobster Au Gratin

Add a few drops of truffle oil to the cream sauce.

Spicy Lobster Gratin

Add cayenne pepper or Calabrian chili flakes.

Keto / Low-Carb Version

Skip breadcrumbs and use all cheese topping.

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Storage & Reheating

• Refrigerate: Up to 2 days in an airtight container

• Reheat: Covered in oven at 325°F until warmed through

• Avoid microwave reheating for best texture

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Final Thoughts

Creamy, cheesy, and deeply satisfying, Lobster Au Gratin is the ultimate indulgence for seafood lovers. Whether served as a refined appetizer or a decadent main course, this dish delivers elegance and comfort in every bite.

OTHER SOURCE

...a nice lobster recipe to try ! Great one !

INGREDIENTS

• 2 1.5 lb Fresh Eddy Lobsters (see order page)
• 3 cups Light Cream
• 6 Egg Yolks
• 3 tbs Rice, uncooked
• 6 tbs Butter
• 3 tbs Flour
• 3 tbs Sherry
• 1/2 cup Bread Crumbs
• Salt and Pepper to taste

INSTRUCTIONS
Cook and pick your lobsters. In a large bowl, mix all the ingredients together and pour into a buttered casserole dish.
Sprinkle with bread crumbs and dot with butter. 

Bake in a 400 degree oven for 15 to 20 minutes. 

This is a perfect recipe to prepare ahead and pop in the oven just before your guests
arrive. The Lobster recipe is ready to serve...great taste ! Enjoy !
lobster-chunks-with-asparagus

VIDEO: