Lobster Elegance

8 servings


1 can (11.3 oz./ 320 g) Nova Scotia frozen lobster meat or 2 cups (500 mL) fresh lobster meat
2 Tbsp. (25 mL) melted butter
2 Tbsp. (25 mL) flour
1/4 tsp. (1 mL) dry mustard
1 tsp. (5 mL) salt
1 tsp. (5 mL) sugar
1 cup (250 mL) light sour cream or plain yoghurt
1/4 cup (60mL)sherry
2 cups (500 mL) cooked long-grain rice
1 cup (250 mL) croutons
1 cup (250 mL) grated cheddar cheese


Thaw lobster in refrigerator overnight; drain, reserving juice. Cut lobster in bitesize
pieces, removing any cartilage in claws. Store in refrigerator.

Melt butter in a saucepan over low heat. Whisk in flour, mustard, salt, and sugar. Gradually
add lobster juice, sour cream, and sherry, stirring constantly to make a smooth
thickened sauce.

Add lobster and stir gently. Remove from heat.

Evenly cover the bottom of a 9 x 13 inch (3L) greased casserole with cooked rice. Cover evenly with
creamed lobster mixture. Top with croutons and cheese. Bake at 400° F (200°C) for 15 minutes.
Makes approx. 8 main course servings.
* Or use chicken stock or water.

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