Best 10 Mock Lobster Casserole Recipes

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Calling all seafood lovers! Embark on a culinary journey with our delightful Mock Lobster Casserole, a perfect blend of flavors that will tantalize your taste buds. This delectable dish is a symphony of textures and tastes, featuring succulent lobster-like chunks nestled in a creamy, flavorful sauce, all enveloped in a golden-brown, crispy crust. But that's not all! Our culinary adventure continues with three additional recipes that will leave you craving for more. From the zesty Lemon Butter Lobster Sauce to the rich and decadent Lobster Alfredo Sauce, and the creamy, cheesy Lobster Mac and Cheese, each recipe promises a unique and unforgettable experience. Prepare to indulge in a seafood feast that will have you coming back for seconds. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together!

Here are our top 10 tried and tested recipes!

MOCK LOBSTER CASSEROLE



Mock Lobster Casserole image

This came from the Yankee Main Dish Cookbook and as decribed: "Marvelous way to make the relatively inexpensive haddock into something much fancier. It works!"

Provided by Lalaloob

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs haddock fillets
salt
1 cup canned cream of shrimp soup (or frozen and thawed)
1 tablespoon lemon juice or 1 tablespoon sherry wine
1/2 teaspoon minced onion
1/8 teaspoon garlic powder
1/4 cup melted butter
1/2 teaspoon Worcestershire sauce
3/4 cup breadcrumbs or 3/4 cup crushed Ritz cracker

Steps:

  • PLACE fish in greased 2 quart casserole.
  • SPRINKLE with salt.
  • MIX soup with sherry or lemon juice.
  • POUR over fish.
  • BAKE uncovered for 20 minutes at 375 degrees.
  • While baking, SAUTE onion and garlic in butter.
  • REMOVE from heat and add Worcestershire sauce.
  • Then BLEND with crumbs.
  • SPRINKLE crumb mixture over fish and bake 10 minutes more.
  • This is quite a nice dish to bring to a gathering.

Nutrition Facts : Calories 254.3, Fat 9.5, SaturatedFat 5.2, Cholesterol 106.7, Sodium 261.1, Carbohydrate 10.1, Fiber 0.6, Sugar 1, Protein 30.6

MOCK LOBSTER CASSEROLE



Mock Lobster Casserole image

Make and share this Mock Lobster Casserole recipe from Food.com.

Provided by juliecat72

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 (8 ounce) package imitation crabmeat or 1 (8 ounce) package lobster meat, chopped
2 broccoli florets, cut into small pieces
1 cup shredded cheddar cheese
6 tablespoons butter or 6 tablespoons margarine, divided
1/3 cup minced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon curry powder
1 cup milk
1 tablespoon lemon juice
1/2 cup dried breadcrumbs

Steps:

  • Cut up and steam broccoli over medium-high heat.
  • Melt 4 tablespoons butter or margarine in a medium skillet over medium heat. Add onion, cook until translucent (about 3 minutes).
  • Stir in flour, curry powder, salt, and then slowly stir in the milk, stirring continuously until thickened.
  • stir lemon juice and crabmeat into skillet, let simmer.
  • Spray a medium sized glass baking dish with non-stick spray before spreading the cooked broccoli over the entire bottom of the dish. Sprinkle with cheddar.
  • Pour sauce over broccoli.
  • Microwave the remaining 2 tablespoons of butter (in a microwave safe dish) until just melted and mix in dried bread crumbs (I like to food process the dried bread).
  • Sprinkle the bread crumb mixture over the sauce.
  • Bake at 350ºF for 30 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 434.3, Fat 29.9, SaturatedFat 18.6, Cholesterol 95.3, Sodium 1225.2, Carbohydrate 26.1, Fiber 1.2, Sugar 5.2, Protein 16.1

LOBSTER CASSEROLE



Lobster Casserole image

Provided by Food Network

Categories     main-dish

Time 1h40m

Number Of Ingredients 18

1 (2 pound) lobster
Court bouillion
1 carrot, julliened
1 leek julliened
1 pound sweet butter
1 small Spanish onion, chopped fine
1 stalk of celery, chopped fine
1 small carrot, chopped fine
1 bay leaf
1 sprig thyme
4 ounces lobster stock
6 ounces Long Island Merlot
4 ounces red wine vinegar
Salt
Cayenne pepper
Lemon juice
1 ounce Hampton Black caviar
Garnish: chopped chives and chive oil, optional

Steps:

  • Bring court bouillion, carrot and leek to a boil then let simmer. Cook lobster in simmering bouillion for 3 minutes then cool in a bowl of ice water. Remove from the water when cool. Dry off lobster and proceed to remove all the meat from the shell (reserve the body meat and shell for the stock). In a saucepan, combine 2 ounces of whole butter, the chopped vegetables, the chopped lobster shells, 1 bay leaf, and 1 sprig of thyme. Cook until vegetables are soft, cover with water, then simmer until desired flavor and vegetables are tender. Strain stock and reserve 4 ounces. In a clean sauce pan add reserved stock and Merlot, red wine vinegar and reduce until almost all liquid is gone. Cut remaining butter into cubes and slowly whip butter into reduced sauce over a low flame. When sauce is finished, season with salt, cayenne pepper, and drops of lemon juice. Continue to simmer sauce on low flame. Add blanched lobster meat and let sit for 4 to 6 minutes in sauce. Then place warm lobster pieces in bowl and drizzle sauce around lobster. Garnish with the softened vegetables and a dollop of caviar on top. Chopped chive and chive oil are an optional garnish.

MOCK LOBSTER



Mock Lobster image

When I want a quick fish dinner, this is the mouthwatering recipe I turn to. My husband and I like the flavor so much that I serve it a couple times a month.-Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 to 2 pounds cod or haddock
1-1/2 teaspoons salt
2 teaspoons seafood seasoning or paprika
3 tablespoons white vinegar
Melted butter
Lemon wedges

Steps:

  • Cut fillets into 2-in. x 2-in. pieces; place in a large skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. , Cover with cold water. Add vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until fish flakes easily with a fork. Drain. Serve with melted butter and lemon.

Nutrition Facts : Calories 82 calories, Fat 1g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 872mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

LOBSTER CASSEROLE



Lobster Casserole image

This is a delicious native Maine casserole!

Provided by NUBBLE44

Categories     Seafood     Shellfish     Lobster

Time 55m

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 pound lobster meat, cut into bite-sized pieces
3 tablespoons all-purpose flour
¾ teaspoon dry mustard
salt and pepper to taste
1 cup heavy cream
½ cup milk
3 slices bread, crust removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
  • Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
  • To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
  • Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 17.7 g, Cholesterol 214.7 mg, Fat 33.2 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 19.9 g, Sodium 560.2 mg, Sugar 2.3 g

THE BEST LOBSTER CASSEROLE



The Best Lobster Casserole image

I've had people say this is the best lobster dish they ever ate. I played around with this recipe because this is similar to the way my Mom used to make it, but she didn't go by recipes. Living near New Bedford and having the luxury of all the fresh seafood markets available, I usually buy my lobsters live and cook them at home and pick them myself. The biggest one I ever cooked was 10 1/2 pounds. This recipe calls for the tomalley, the green stuff in the head, not absolutely neccesary but it adds a nice flavor to the topping. If you have access to a fish market that has fresh lobsters and ask the fish monger to save you some of the tomalley it will make a difference. I didn't include a measurement for the tomalley because it depends on what you get from the lobster. If you have the fish market cook the lobster, tell them not to over cook it because the meat will cook again. My last 8 1/2 pounder I only boiled for 30 minutes, no more. You will need a batch of Hailey's Favorite Cheese Sauce, recipe #364959 for this. I usually do individual casserole dishes for everyone but you could easily do this in a bigger dish, your choice. The cook or prep time does not include cooking the lobster or picking the lobster or the cheese sauce time. I've also used this recipe with scallops.

Provided by Chumleyathome

Categories     Lobster

Time 50m

Yield 4 casseroles, 4 serving(s)

Number Of Ingredients 6

1 lb cooked lobster meat
1 3/4 cups cheese sauce, hailey's favorite cheese sauce # 364959
1 sleeve Ritz cracker, crushed fine
1/2 cup butter, melted
tomalley (optional)
Pam cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Combine Ritz crackers butter and tomalley in medium sized bowl.
  • Spray each casserole dish with Pam.
  • Divide the lobster meat into 4 individual casserole dishes.
  • Pour cheese sauce over lobster.
  • Put the Ritz topping on the casseroles.
  • Bake uncovered for 20 - 25 minutes or until cheese sauce is bubbly.
  • Put the casseroles under a low broiler for a few minutes to brown the topping being careful not to burn the topping.

MOCK LOBSTER CASSEROLE



Mock Lobster Casserole image

This came from a Church Cookbook. I have tried it once and its a marvelous way to make the relatively inexpensive haddock into something much fancier, it works! Some of us don't get lobster out our back door and it is so expensive.I think you will like this recipe.I would like to thank Vicki H. for the photo, And for her husband...

Provided by Zelda Hopkins

Categories     Seafood

Time 40m

Number Of Ingredients 9

2 lb haddock fillets
1/4 tsp salt
1 c canned or frozen cream of shrimp soup
1 Tbsp lemon juice or sherry
1/2 tsp minced onion
1/8 tsp garlic powder
1/4 c melted butter
1/2 tsp worcestershire sauce
3/4 c bread crumbs or crushed ritz crackers

Steps:

  • 1. Place fish in greased 2 quart casserole. Sprinkle with salt. Mix soup with lemon juice or sherry. Pour over fish. Bake uncovered at 375 degrees for 20 minutes. While baking, sauté onion and garlic in butter. remove from heat and add Worcestershire sauce. Then blend with crumbs or crackers. sprinkle over fish and bake 10 minutes more.

MOCK LOBSTER



Mock Lobster image

Make and share this Mock Lobster recipe from Food.com.

Provided by Diana Adcock

Categories     < 60 Mins

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 monkfish fillets, about 1 & 1/2 pounds to 2 pounds
1 whole onion
water
1 can cream of mushroom soup
1 cup milk
salt and pepper
1 cup buttered bread crumb
4 tablespoons butter

Steps:

  • Preheat oven to 350 degrees.
  • Place monk fish fillets in a large saucepan and add the whole onion and enough water to just cover fish.
  • Bring to a slow boil and cook for 20 minutes.
  • Remove fish fillets to a buttered casserole dish.
  • Mix together the soup and milk and pour over fish.
  • Top with buttered bread curmbs and butter cut into small pieces.
  • Bake for 30 minutes.

Nutrition Facts : Calories 647.7, Fat 39.4, SaturatedFat 20.1, Cholesterol 78.1, Sodium 1603.9, Carbohydrate 60.4, Fiber 3.2, Sugar 8, Protein 14.4

MOCK LOBSTER



Mock Lobster image

The poor man's lobster! This really does taste like lobster! Enjoy. Sometimes you can find Cod steaks that are thick and about the size of a average lobster tail.

Provided by Shawn C

Categories     Very Low Carbs

Time 25m

Yield 5 serving(s)

Number Of Ingredients 4

1 1/2-2 lbs cod (fresh or previously frozen)
1 teaspoon salt
2 teaspoons paprika
3 tablespoons vinegar (white distilled)

Steps:

  • Cut the cod into 2x2-inch pieces; place in non-stick skillet.
  • Barely cover with water; sprinkle salt and paprika over fish and bring to a quick boil.
  • Reduce heat and place on a low simmer for about 10 minutes (depending on thickness of fish) uncovered.
  • Drain out hot liquid and cover with cold water, add vinegar bring to quick boil again.
  • Again reduce it to a low simmer and let cook uncovered about 10 minutes.
  • Drain and serve immediately with drawn butter and fresh lemon juice.

Nutrition Facts : Calories 115.5, Fat 1, SaturatedFat 0.2, Cholesterol 58.5, Sodium 539, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 24.3

LOBSTER CASSEROLE



Lobster Casserole image

Found this recently on the Grilling Lobster Tails and More website and made it for a dinner party. So very good. Even my husband who is not a big lobster fan, loved it!

Provided by Jennifer Dawn

Categories     Lobster

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb cooked lobster, chunks
3 tablespoons butter
1 tablespoon olive oil
2 cups cream
1/4 cup white wine
2 cups sliced baby bella mixed mushrooms
1 diced shallot
1 garlic clove, minced
1/4 cup of chopped fresh parsley
1 1/2 cups of crumbled buttery crackers

Steps:

  • Lightly saute mushrooms, shallots and garlic in olive oil. Stir in lobster and wine. Remove from pan and set aside.
  • In the same pan, melt butter. Mix in crumbled carckers and parsley. Set aside 1/2 of the crumb mixture.
  • Mix lobster mixture and 1/2 od the stuffing mixture - mix well.
  • Slowly stir in cream.
  • Pour into casserole dish and top with remaing stuffing mixture.
  • Bake 10-15 minutes iin a preheated 325 degree .

Nutrition Facts : Calories 566.7, Fat 50.1, SaturatedFat 29.3, Cholesterol 299.7, Sodium 610.8, Carbohydrate 6, Fiber 0.2, Sugar 0.4, Protein 21.8

Tips:

  • To make sure the casserole is cooked through, insert a toothpick or skewer into the center of the casserole. If it comes out clean, the casserole is done.
  • If you are using frozen seafood, be sure to thaw it completely before using.
  • If you do not have a food processor, you can use a blender to chop the celery, onion, and bell pepper.
  • For a more flavorful casserole, use a variety of seafood, such as shrimp, crab, and scallops.
  • If you are serving the casserole to guests, you can garnish it with fresh parsley or chives.

Conclusion:

Mock lobster casserole is a delicious and easy-to-make seafood dish that is perfect for a weeknight meal or a special occasion. With its creamy, cheesy sauce and flaky seafood, this casserole is sure to be a hit with everyone who tries it.

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