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Martha's Famous Lobster Casserole

Source of Recipe


From "Recipes From a Very Small Island"






List of Ingredients



• 4 Tbsp (1/2 stick) unsalted butter
  
• 4 Tbsp all-purpose flour
  
• 2 cups light cream
  
• 3 Tbsp Madeira or medium-dry sherry
  
• 1 egg yolk
  
• 1 Tbsp minced yellow onion
  
• 1 Tbsp minced parsley
  
• 1 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 1/2 tsp celery seed
  
• Dash of cayenne pepper
  
• 5 to 6 cups cooked lobster meat, cut into bite-sized chunks
  
• 1-1/2 cups fresh bread crumbs
  
• 2 Tbsp grated Parmesan cheese
  
• 2 Tbsp (1/4 stick) unsalted butter, melted
  






Instructions



1. Butter a shallow 2-quart baking dish.
   
   
2. In a large saucepan or deep skillet, melt the butter. Add the flour and cook over medium heat, whisking, for 2 minutes. Whisk in the cream, bring to a simmer and cook, whisking, until the sauce is smooth and thick, 3 to 4 minutes. In a small bowl, whisk together the sherry and egg yolk. Whisk a little of the hot sauce in to temper the egg yolk, then whisk the egg yolk mixture into the hot sauce. Add the onion, parsley, salt, pepper, celery seed and cayenne, and stir in the lobster meat.
   
   
3. Transfer to the prepared baking dish, sprinkle with the bread crumbs and Parmesan cheese, and drizzle with the melted butter. (The casserole can be prepared up to 8 hours ahead to this point and refrigerated.)
   
   
4. Preheat the oven to 400° F.
   
   
5. If cold, bake the casserole, loosely covered with foil for the first 15 minutes, until the sauce is bubbly and the crumbs are lightly browned, a total of about 35 minutes. If freshly prepared, bake, uncovered, for 20 to 25 minutes.