Seafood Casserole Deluxe

Name: Jane Zimmy
Class Year: 1974
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

I was looking to create an easy Lobster Casserole recipe that could be good for a “solo” celebratory dinner in the holiday season. This recipe is very versatile and it can be made with other seafood or even thick white fish. I used what I had on hand (heavy cream) but milk is also a good option and I replaced the sherry with wine.

Seafood Casserole Deluxe

Serves 1. Takes approx. 30 minutes.


About 115 grams of steamed lobster meat (from a 1.4-pound lobster). Alternatively, you can use the same amount of cooked white fish fillets or shrimp
3-4 slices of toast/croutons, sauteed in olive oil. You can use brioche bread in the oven and brushed with olive oil and probably also simply use breadcrumbs
About ½ a cup of heavy cream (100 ml) – you also use light cream or milk
About ¼ cup or 50 ml of dry sherry or white wine (to taste) – not strictly necessary, but it adda a lovely flavour to the casserole
About 4 tablespoons of butter (60 grams)
About 3 tablespoons (45 grams) of all-purpose flour


  1. Steam the lobster and then pick out the meat. This can be done ahead of time. 
  2. When you are ready to bake the casserole, gently reheat the lobster in butter and set aside. If you are using shrimp or white fish cook right before starting to assemble the dish
  3. Melt the butter in a small frying pan, add the flour, stir well to combine and then add the wine and continue stirring until you have a smooth and silky white sauce
  4. Combine the lobster/fish with the white sauce, stir well and put the mixture in a single serve oven-proof dish
  5. Take the crusts off the bread (if necessary), tear into pieces and lightly sauté in olive oil and then sprinkle on top of the lobster/fish mixture 
  6. Bake for about 20-30 minutes at 325 degrees Fahrenheit/165 degrees Celsius, until it is golden and bubbling.

Source: My own invention, inspired by reading through several recipes!


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