Fish & Seafood

Lobster Tail Casserole

By Yankee Magazine

Jul 24 2007

This lobster tail casserole makes a great buffet dish. It’s easy to make, and you can do most of the work well ahead of time.


Serves 8-10.


10 frozen lobster tails (8 ounces each)
1/4 cup butter or margarine
1/4 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons paprika
1 tablespoon onion, minced
1 teaspoon Angostura bitters
2-1/2 cups milk
2-1/2 cups light cream
1/3 cup dry sherry
12 ounces medium egg noodles


Cover the frozen lobster tails with boiling salted water. Bring to a boil and simmer 5 minutes.

Drop the noodles into 3 quarts of boiling water to which you have added 1 tablespoon salt and 1 tablespoon salad oil. Boil for 5 minutes and drain.

Melt the butter or margarine; stir in the flour, salt, paprika, pepper, onion and bitters. Add the milk and cream, and stir the sauce until thickened. Add the sherry and the lobster tails, cut into bite-size pieces. Put into a 3-quart buttered casserole and mix with the cooked noodles. Top with buttered bread crumbs. Bake at 375 degrees for 35 minutes.