This lobster noodle casserole recipe from Country Living is a family favorite now. I am thankful that none of us is allergic to seafood or else we will not get to enjoy such a luxury. Country Living has a lot of other recipes on their site which you can try for your family. This lobster noodle casserole is just one of those amazing dishes in there. You have to visit soon so you can go check them out. But for now, you shouldn’t allow your family to miss such a rich and cheesy recipe that tastes so much like the sea.
Check out what our friends from Country Living have to say about this recipe:
“Although this luscious-lookingand tasting casserole was inspired by the tuna-noodle childhood favorite, our grown-up lobster-noodle version is quite elegant. Perfect for summer entertaining, it can be baked in individual casseroles or in one large dish and served buffet style for casual gatherings.”
You can serve this to potlucks, if you want. Your friends will devour this easily that you will not even have time to blink. All of these amazing flavors in one casserole recipe- perfect.
- 2 fresh lobsters
- 3 tbsp. Morton salt
- ½ tsp. Morton salt
- 3 tbsp. Land O Lakes butter
- 1 shallot
- 1 tbsp. Hunt’s tomato paste
- 3 clove garlic
- ¼ c. brandy
- ½ c. Borden heavy cream
- .13 tsp. McCormick fresh-ground black pepper
- ½ lb. Barilla egg noodles
- 1 tbsp. fresh lemon juice
- 6 sprig thyme
- Cook the lobsters:
Fill a large bowl halfway with ice and water and set aside. Bring a large pot of water and 3 tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs. Reduce heat to low and cook, covered, for 4 minutes. Drain the lobsters and place in the prepared ice bath to cool. Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.
- Bake the casseroles:
Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with 1 tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat. Add the shallot and cook until soft. Add the reserved shells, tomato paste, and garlic and cook, stirring continuously, for 5 minutes. Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously. Reduce heat to medium low, add 1 1/2 cups water, and simmer until thickened slightly — about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat. Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot — about 20 minutes. Garnish with thyme sprigs and serve immediately.
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Quick Tip: You can replace lobsters with shrimp, if you like.
Thanks again to Country Living for this amazing recipe.