DECADENT LOBSTER CASSEROLES

Fill a large pot – big enough to hold all of the lobsters – 2/3 of the way full with water and bring it to a rolling boil.  Drop the lobsters into the water, head-first, and cover the pot.  Bring the water back to a rolling boil and cook the lobsters for 12 minutes.  They will be bright red.  Drain the lobsters in the sink and let them cool.

When the lobsters are cool enough to handle, shuck the meat from the tail, claws, and knuckles and set aside.  Save the shells to make lobster stock for lobster bisque (the stock also freezes beautifully if you want to make the bisque or seafood chowder later).   Cut the tail meat into bite size pieces and set all of the meat aside.

Preheat oven to 350 degrees.

Combine 1 cup of the butter, the garlic, lemon juice, and sherry in a large saucepan.  Let the butter melt and cook, bubbling away, for 3-4 minutes, stirring frequently, until the garlic is fragrant and soft.  Remove from heat and stir in the lobster meat.

Melt the remaining ¼ cup of butter in a small saucepan over medium high heat.  When the butter is melted, add the panko crumbs and parmesan and stir until they are well coated and begin to lightly brown.  Add 2 tablespoons of the chopped parsley and mix to combine.

Place 6-8, 6-ounce ramekins on a rimmed baking sheet – this will make it easy to place them in the oven.  Evenly distribute the lobster mixture in the ramekins (and don’t forget one drop of that buttery sauce!).  Top each with about ¼ cup of the buttered crumbs.

Bake for 10-15 minutes until heated through and browned on top.  Do not overcook.  The lobster is already cooked so you are just getting these casseroles hot throughout.

Garnish with the remaining parsley and lemon wedges.  Serve with a light salad and a glass of bubbly!

Note – this recipe makes 6-8 servings which equals a serving of about 1 lobster or a little more person (depending on the size of your lobsters).  You could also make this in a 9”x13” casserole dish rather than individual ramekins.