This is an original recipe submitted by Ann-Natasha Mathieu from China Lake, ME


  • 1 1/2 to 2 lbs. cooked lobster meat
  • 2-3 tablespoons unsalted butter for sautéing lobster meat
  • 4 tablespoons unsalted butter, melted
  • 4 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 6 slices white bread with crusts removed (Pepperidge Farm Bread preferred)
  • 1 pint all purpose, medium cream
  • paprika to taste
  • 1/2 cup good quality sherry (not cooking sherry)
  • Topping:
  • 4-6 tablespoons melted butter
  • Ritz crackers, crushed (about 1/2 sleeve)
  • few dashes each of paprika and Old Bay Seasoning


Cut lobster meat into bite-sized pieces and sauté in a small amount of melted butter for about 5 minutes. Remove lobster meat and set aside. In the same saucepan, make a sauce of the 4 tablespoons of melted butter, flour, dry mustard, salt and half of the cream. Add the lobster to the sauce. Break bread into small pieces and add to the lobster. Add rest of the cream, or as much as needed to give a medium thickness to the mixture. Add sherry. Mix gently. Place in a Pyrex, 2 qt. casserole dish, cover and refrigerate until ready to bake.

Remove casserole from refrigerator about 1/2 hour before baking. For topping: combine crushed Ritz crackers in a small sauté pan with melted butter; remove and spread over top of lobster casserole and.sprinkle with paprika and a few dashes of Old Bay Seasoning. . Bake, uncovered, in a preheated 350 degree oven for about 20-25 minutes or until bubbling. Serves 4-6

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Submitted 7/7/12.
Submitted By: Ann-Natasha Mathieu
Ann-Natasha Mathieu's Maine Lobster Casserole