This recipe is incredibly simple and full of flavor and color.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 teaspoon butter, or as needed
- 1 small sweet onion, diced
- 3 stalks celery, diced
- ½ large green bell pepper, diced
- ½ large red bell pepper, diced
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups 2% milk
- 2 pounds cooked and coarsely chopped lobster meat
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ cup bread crumbs
- 2 teaspoons sweet paprika
- 1 tablespoon butter, cut into small pieces, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1 teaspoon butter in a large frying pan over medium heat. Add onion, celery, green pepper, and red pepper; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Melt 1/4 cup butter in a large pot over medium-low heat; whisk in flour and cook for 1 minute. Add milk; cook until sauce is thickened, about 5 minutes.
- Stir vegetables and lobster into sauce; season with salt and pepper. Turn mixture into an 8×8-inch baking dish; sprinkle with bread crumbs, dot with butter pieces, and sprinkle with paprika.
- Bake in the preheated oven until bubbly, about 30 minutes.
- You can substitute cream or whole milk for low or fat free milk.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 8 g |
| Sodium | 829 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe last week. I substituted the 2% milk with half of light cream and half whole milk. And then I used cracker crumbs instead of breadcrumbs. It was awesome
Delicious! I made this in the frying pan. I deleted the bread crumbs and I used blend cream instead of milk and added some Parmesan cheese and extra old cheddar 1/2 cup of each. I also added a little garlic as well. Then I served it over pasta.