A delicious recipe that can be made with either frozen or fresh lobster meat.
1 can (11.3oz/320g) 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) lobster juice*
1 cup (250 mL) light sour cream or plain yogurt
1/4 cup sherry (60 mL)
2 cups (500 mL) cooked long-grain rice
1 cup (250 mL) croutons
1 cup (250 mL) grated cheddar cheese
Thaw lobster (if frozen) in refrigerator overnight, drain and reserve juice. Cut lobster in bite-size 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.
*Or use chicken stock or water.
Makes approx. eight main course servings.
Source: Select Nova Scotia