I was asked for a recipe for our Lobster Casserole by Topsy Turvy in my comments sections, so here it is. We use both lobster and white fish (usually cod or haddock) but any favorite fish can be used.
The Crowell Family’s Lobster Casserole
2-3 cups cooked lobster meat, cut into bite sized pieces
2 cups raw white fish cut into similar bite sized pieces
3-4 ribs celery, cut into bite sized pieces
1-2 cups washed chopped kale
1 onion, minced (if desired)
1 can Cream of Shrimp soup – condensed
1 can Cream of Celery soup – condensed
(Note: You can use 2 cans of Cream of Shrimp soup and omit the Cream of Celery if you like)
1 Cup Milk or Half and Half
1 tsp Nutmeg
Salt & Pepper to taste
Butter (I use unsalted)
Mix together the cooked lobster meat, white fish, cans of condensed soup, the milk or half & half, nutmeg, salt & pepper and pour into a good sized buttered casserole dish.
Saute the celery, kale and onions in the butter until just softened. Add them to the casserole and mix together with the above mixture.
Crush up about a whole sleeve of Ritz crackers and add about 2 TBSP of butter to them in a dish. Microwave just to melt butter and then mix together to form a crumb topping.
Cover the top of the casserole dish with the cracker crumb mixture and dot with a tiny bit of either olive oil or butter bits.
Bake at 375 F for 35-40 minutes. Serve hot or warm.
Also, if you can’t get a hold of lobster, shrimp would be a good substitution for it. You could buy the precooked large shrimps found in the freezer section of your food store. But the extra white fish in here is a really nice addition so don’t leave that out if you can find it.