- Grilled Lobster with Pernod Garlic Butter
- Lobster Abegweit
- Lobster and Béarnaise Toasts with Charred Corn Relish
- Lobster and Yellow Tomato Gazpacho
- Lobster BLT Salad
- Lobster Cakes
- Lobster Cheese Casserole
- Lobster Rolls
- Lobster-Stuffed Spuds - Chef Austin Clement
- Mushrooms with Stuffed Lobster
- Sea Captain's Dip
Lobster Cheese Casserole
Medium cheddar cheese is recommended for this dish, but you can substitute your favourite age or type of cheese.
2 cups/500 ml lobster meat, diced
2 tbsp/25 ml butter
1/4 cup/50 ml flour
3/4 cup/175 ml milk
1 1/4 cup/300 ml whipping cream
1/2 cup/125 ml cheddar cheese, grated
1/2 tsp/2 ml salt
3/4 cup/175 ml green pepper, diced
1/4 cup/50 ml cheddar cheese, grated
Place lobster in a greased 1 quart (1 litre) casserole. Over low heat, melt butter, blend in flour and slowly add milk and cream. Cook, stirring constantly until mixture is thick and smooth. Add the 1/2 cup (125 ml) cheese, salt and green pepper. Stir until cheese melts. Pour over lobster. Sprinkle 1/4 cup (50 ml) cheese over top and garnish with paprika.
Bake at 350 degrees F (180 degrees C) for 15 minutes. Broil for 2 minutes to brown the top. Serves 4-6.