Maritime Lobster Casserole Recipes

NB SEAFOOD CASSEROLE

Nb Seafood Casserole image

Make and share this Nb Seafood Casserole recipe from Food.com.

Provided by Parsley

Categories Canadian

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups chopped onions
3 cups chopped celery
3 tablespoons butter
1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1/2 teaspoon garlic powder
3/4 cup flour
5 1/2 cups milk, not fat free
16 ounces shredded sharp cheddar cheese
12 ounces cooked lobsters
8 ounces crabmeat
12 small cooked shrimp
16 ounces cooked bay scallops
1/2 teaspoon paprika

Steps:

In a slarge skillet, saute onions and celery in the 3 tbsp butteruntil soft. Add salt, pepper and garlic powder. Stir in flour.
In a saucepan, bring milk just to a boil and mix into the sauteed mixture in the skillet.
Add cheese is melted and sauce is slightly thickened.
Add the cooked seafood; stir well.
Pour into a casserole dish and sprinkle w/ paprika.
Bake at 375 for 20-25 minutes or until lightly browning on top.

Nutrition Facts : Calories 577, Fat 30.7, SaturatedFat 18.8, Cholesterol 212.7, Sodium 1154.9, Carbohydrate 24.5, Fiber 1.6, Sugar 2.8, Protein 49.5

MARITIME (CANADA) SEAFOOD CASSEROLE

Maritime (Canada) Seafood Casserole image

This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.

Provided by Chef burnt toast

Categories Canadian

Time 1h10m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 16

Ingredients

2 cups water
1 cup chopped celery
3/4 cup finely chopped onion
1/2 lb shrimp
1/2 lb scallops
1 1/2 cups cooked lobster meat
1 1/2 cups cooked crabmeat
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup light cream
1 1/2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese
1/2 cup fresh breadcrumb (or cracker crumbs)
2 tablespoons melted butter

Steps:

In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
Using slotted spoon transfer vegetables to a large bowl.
In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
Add shrimp and cook about 4 minutes.
Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
Place all seafood into large bowl.
In large saucepan, melt butter over medium heat.
Add flour and cook, stir for 2 minutes.
Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
Stir in cheese until melted.
Add seafood, season with salt and pepper.
Transfer into 3.5 L casserole dish.
Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
Spread topping over casserole.
You can refrigerate the casserole at this point for up to 8 hours, or
Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.

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