Creamy, luscious, decadent and totally indulgent, this maritime lobster tail casserole is the best thing you will eat this year and will be a favorite recipe for years to come! Delicious and yet not complicated the lobster tail is the real star of this dish and makes it almost foolproof! Add a little luxury to your menu this week and try something bold with this unbelievable casserole!
- 3 Cups Maritime Lobster Tail, Chopped Into Bite Sized Pieces
- 2 Cups Day Old Bread, Cubed
- 3 Cup Mixed Mushrooms, Sliced
- 1 Cup Milk
- 1 Cup Cream
- 1⁄3 Cup Swiss Cheese, Shredded
- 3 Tablespoon Butter
- 3 Tablespoon All Purpose Flour
- 1⁄3 Teaspoon Dry Mustard
- 1 Teaspoon Sea salt
- 1⁄2 Teaspoon Pepper
- 1⁄2 Cup Panko Bread Crumbs + 2 Tablespoon Melted Butter
To begin, preheat your oven to 350 degrees, and lightly grease a casserole baking dish. Next melt butter over medium heat in a large saucepan, stir in flour, mustard powder, salt and pepper and whisk until smooth before pouring in milk and cream, bring to a slow simmer and cook until thickened and smooth, stirring constantly to avoid lumps. Add in mushrooms and cheese, continue to stir until the cheese is fully melted and fold in bite sized maritime lobster tail and bread cubes before pouring in lightly greased casserole dish. After mixing panko bread crumbs with melted butter, sprinkle the crumbs over top of the casserole dish lightly and place into 350 degree oven for 30 minutes until crumbs are toasted brown and the casserole is settled and hot. Remove from the oven and allow to cool slightly before serving. Top with fresh chopped parsley and fresh bakery rolls for the perfect dinner! Enjoy!