Easy Lobster Casserole
Lobster meat, fresh, hot pack or cold-pack (frozen 2 cups)
3 or 4 Eggs - Hard cooked and finely chopped
1 large raw, well beaten egg
1 Cup Milk - whole or 2%
2 Teaspoons Lemon Juice, fresh or bottled
2 Tablespoons Butter or margarine melted
½ Teaspoon Salt or salt substitute
1/4 - 1/3 Teaspoon Pepper
4 Cups Fresh white bread, remove crusts, dice finely
*1 Cup of this diced bread should be reserved for topping
1 Cup Onion (mixture of finely chopped cooking and green)
1 Small Pimento or sweet red pepper, finely diced
3/4 Cup Cheddar Cheese, grated - for casserole
3/4 Cup Cheddar Cheese, Grated - for topping
Paprika if desired
Drain lobster. If using fresh or hot-pack canned lobster, retain juices; if using cold-pack, discard juices. Chop the lobster meat coarsely removing all cartilage.
Melt butter or margarine. Beat together raw egg, milk, lemon juice, melted butter or margarine, salt and pepper. Stir in 3 cups bread crumbs, finely diced
mixed green and cooking onions, lobster meat, finely chopped hard cooked eggs and 3/4 cup shredded Cheddar cheese. If any reserved lobster juice, add to above and blend thoroughly. Reserve for topping 1 cup diced white bread and 3/4 cup shredded Cheddar
Pour mixture into well greased 2 quart (2 litre) casserole - nothing
smaller. Sprinkle over the top the combined reserved diced bread and shredded cheese; dust with a little paprika for added color.
Bake at 350 F (80 C) for 30 - 40 minutes, covered for the first 20 minutes. Uncover for the final 10 - 20 minutes to brown the topping. Casserole should be nicely browned, bubbling a little, and slightly crisped on top when done.
Total time - Preparation 45 - 50 minutes, cooking 30 - 35 minutes (Total about 1 ½ hours) This casserole can be prepared to the oven-ready stage ahead of time and refrigerated for a few hours until it is time to bake. An additional 10 minutes or so cooking time may be required if it goes to oven direct from refrigerator.
Yield - 4 very generous or 6 normal servings. This is a super delicious, high caliber party dish. Serve with tossed or Caesar salad and hot rolls or tea biscuits.
Does not reheat to party quality but is fine for family lunch
Submitted by: E. Marjorie Hunter,
Orwell Cove, PEI