Ingredients:

  • 1.5 lbs cooked lobster meat (tails and claws), cut into 1-inch chunks
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup dry Sherry
  • 1.5 cups heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp Old Bay seasoning
  • 1/4 cup grated Parmesan cheese
  • 1.5 cups Ritz crackers, coarsely crushed
  • 4 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp lemon zest

Instructions:

  1. Preheat oven to 375°F (190°C). If using raw lobster, lightly sauté in olive oil for 2–3 minutes until just opaque. If pre-cooked, pat dry with paper towels.
  2. Melt 4 tbsp butter in a skillet over medium heat. Whisk in flour for 1–2 minutes to create a blonde roux. Gradually whisk in sherry, then heavy cream, Dijon, and Old Bay seasoning.
  3. Simmer the sauce for 3–5 minutes until thickened. Stir in the grated Parmesan cheese until fully melted and smooth.
  4. Gently fold the lobster meat into the cream sauce and transfer the mixture into a 9x9 inch or 2-quart baking dish.
  5. In a separate bowl, combine crushed Ritz crackers, melted butter, parsley, and lemon zest. Sprinkle evenly over the lobster mixture.
  6. Bake for 15–20 minutes until the sauce is bubbling and the cracker topping is deep golden brown.