Description
Our lobster season starts May 1 in the Chaleur Bay region of New Brunswick, Canada. I know it seems a shame to put lobster meat in a casserole, but this is so delicious, and because we often buy 10-20 lbs of fresh lobster right from the fishermen, we often have some left over after we have our first feed. I often use it for a special luncheon with a salad or as an entree with a buffet dinner. I am always asked for the recipe.
Ingredients
- 3 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- ¾ teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup milk
- 1 cup light cream
- 3 cups mushrooms, sliced
- ¼ cup shredded Swiss cheese
- 3 cups cooked lobster meat, diced
- 2 cups soft bread cubes
- ½ cup fine dry bread crumbs
- 2 tablespoons melted butter
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6