Lobster-Noodle Casserole

Name: Lobster-Noodle Casserole
Prep time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 (1 1/2 pound) fresh lobsters; 3 tbsp. plus 1/2 teaspoon kosher salt; 3 tbsp. butter; 1 shallot, finely chopped; 1 tbsp. tomato paste; 3 cloves garlic, peeled and smashed; 1/2 c. heavy cream; 1/4 c. brandy; 1/8 tsp. freshly ground black pepper; 1/2 lb. medium egg noodles, cooked and drained; 1 tbsp. fresh lemon juice; 6 sprigs thyme

Published: Jun 25, 2007

1 Rating

Jump to recipe

Ann Stratton

Yields:

4 serving(s)

Prep Time:

1 hr

Total Time:

1 hr

Cal/Serv:

595

Although this luscious casserole was inspired by the tuna-noodle childhood favorite, our grown-up lobster 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. Replace cooked lobster with grilled shrimp for a quick and easy weeknight family dinner.

Advertisement - Continue Reading Below

Ingredients

2 (1 1/2 pound) fresh lobsters
3 Tbsp. plus 1/2 teaspoon kosher salt
3 Tbsp. butter
1 shallot, finely chopped
1 Tbsp. tomato paste
3 cloves garlic, peeled and smashed
1/2 cup heavy cream
1/4 cup brandy
1/8 tsp. freshly ground black pepper
1/2 lb. medium egg noodles, cooked and drained
1 Tbsp. fresh lemon juice
6 sprigs thyme

Directions

1. Step 1Cook 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.
2. Step 2Bake 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.