Lobster en Coquille

Adapted from a recipe in the Casserole Cook Book, page 23.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.

Print Recipe

Prep Time 30

Cook Time 25

Course Main Dish

Servings servings

Equipment

Oven
Individual Casseroles (2 cup, 4)

Ingredients

1 package frozen lobster tails, (2 tails, 9 oz / 255 g total)
1 can condensed cream of shrimp soup, (10½ oz / 298 g)
½ cup milk
⅔ cup canned mushrooms, sliced, (or sautéed fresh mushrooms)
½ cup soft breadcrumbs
½ cup celery, finely diced
1 tablespoon dry sherry
¼ cup sharp Cheddar cheese, shredded

Instructions

Cook the lobster tails according to the package instructions.
Remove meat from shells and chop the meat into bite size pieces.
Preheat your oven to 180° C (350° F), get out 4 individual serving casseroles, about 2 cups each.
To a mixing bowl, add the lobster meat, remaining ingredients except the cheese. Mix together.
Divide evenly among the individual casseroles.
Evenly divide the cheese to the tops of the casseroles.
Bake for 25 minutes or until hot.
Serve and enjoy.

Notes

This recipe threw me off at first with the 9 oz of lobster tails, doing research led me to Walmart and they have 9 oz of tails, 2, for sale, which makes this High cost per serving. The next odd thing was frozen condensed soup, more research solved that problem and I have the canned version stated and the additional milk. An option to make this lower cost per serving is to use lobster flavored imitation crab, which will be may plan.