Lobster and Avocado Casserole

This is a different and fun way to enjoy lobster and probably a recipe you’ve not seen lately, or ever! We recommend serving it with lemon rice (recipe further below) for it is a light and zesty side to this deeply indulgent casserole.

Serves 8

½ lb cremini mushrooms, quartered
½ cup unsalted butter
3 tbsp flour
1 ½ cups milk
Salt and freshly ground pepper, to taste
¼ cup dry white wine
2 medium avocados, peeled and sliced
3 tbsp freshly squeezed lemon juice
1 lb fresh lobster meat
1 cup soft bread crumbs

Preheat over to 350 F. Sauté mushrooms in two tablespoons of melted butter in a skillet over medium heat. Remove mushrooms and set aside. Melt an additional three tablespoons of butter and stir in flour to make a roux. Cook over low heat five minutes. Stir in milk and cook until sauce is thick and bubbly. Remove from heat then add salt and pepper to taste, wine and mushrooms. Set aside.

Immediately after slicing the avocado, mix it with lemon juice and a dash each of salt and pepper. In a buttered two-quart casserole, layer avocado and lobster meat alternately (in three layers), pour mushroom sauce over the top.

Melt remaining butter and add breadcrumbs. Sprinkle crumbs over casserole and bake for 20 minutes until just heated through. Overcooking will result in a bitter flavor and should be avoided.

Suggest Lemon Rice

With long-grain rice, this dish is very light and goes well with any seafood. For a nuttier, richer flavor, suitable for red meats or spicy chicken, substitute wild rice, increase the water by one cup and the cooking time by ten minutes.

Serves 6

1 cup long-grain rice
2 ½ cups water
½ tspn salt
1 tsp grated lemon peel
1 tbsp fresh lemon juice
1 tbsp unsalted butter
2 tbsp minced flat-leaf parsley

In a 1 ½ qt saucepan with a tightly fitting lid, combine rice with water and salt and bring to a boil. Cover and simmer 20 to 30 minutes, until moisture is absorbed. Stir in lemon peel, juice, butter, and parsley. Cover and let stand five minutes. Fluff and serve.