Lobster Casserole

with Ritz Cracker Topping

Makes 4 servings

1/2 cup finely crushed Ritz crackers
1/2 tsp paprika
2 Tbsp grated parmesan cheese
4 Tbsp butter, melted

2 cup chopped lobster meat
8 Tbsp butter – divided
1/2 cup good dry sherry (can substitute dry white wine)
2 Tbsp flour
1-1/2 cup half-n-half (can substitute milk)
4 egg yolks
1/4 cup green onion, finely chopped (for garnish if desired)

Preheat oven to 350.

Make topping:
In small bowl, combine topping ingredients and set aside.

Make filling:
In a large skillet melt 3 Tbsp butter, add sherry and boil one minute. Add lobster, stir, remove from heat and set aside. Pour any juices into a small bowl and reserve.

Make sauce:
In a medium saucepan over med-high heat melt 5 Tbsp butter, add flour and cook, stirring constantly until smooth. Remove from heat. Slowly whisk in half-n-half and reserved juices. Cook until sauce is smooth and thick, stirring constantly. To prevent curdling, remove about 4 Tbsp of hot mixture to a small bowl and mix in egg yolks, one at a time beating well until combined. Add egg mixture back into saucepan and mix well. Stir over low heat 3 minutes. Do not boil. Pour mixture back into skillet with lobster meat  and stir to combine. Pour mixture into four lightly sprayed ramekins or a casserole dish.

Sprinkle with topping mixture. Bake until golden brown 10-15 minutes. Garnish with finely chopped green onion. Serve warm.

New England Today Magazine's Lobster Casserole Recipe