Lobster Stuffing

What I really want to call this recipe is Lobster Stuffing/Brunch Casserole. It’s funny how a dish starts in one direction and the heads in another. There is no doubt that this would be a delicious stuffing we noted that as the recipe evolved that it would be amazing topped with hollandaise sauce and a poached egg…..I think this recipe will prove to be very versatile! Thanks as always to Logan’s Daily Catch for being such great partners!

Lobster Stuffing

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• Author: The Kilted Chef
• Yield: serves 6

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup butter
• 1 stick celery, finely diced
• 1/2 onion, finely diced
• 8 medium mushrooms, finely diced
• 2 green onions, diced
• 1/4 yellow pepper, finely diced
• 1/2 lb lobster meat with juices
• 2 tbsp olive oil, divided
• 1 loaf bread, cut in 1 ” cubes
• 1 cup chicken broth
• 2 eggs, lightly beaten
• 1 tsp pepper
• 1/2 tsp pepper
• 1 Tsp Hot Under The Kilt Acadian Cajun seasoning ( sub Old Bay)

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Instructions

1. Preheat the oven to 350
2. Melt the butter in a sauté pan. Add the celery, onions, mushrooms, green onions and peppers, sauté until the vegetables are soft.
3. Add the lobster meat and juices and cook on low until the liquids are absorbed, 4-5 minutes.
4. Meanwhile combine the bread cubes with the chicken broth, eggs, salt and pepper, mix well.
5. Combine the bread mixture along with the lobster mixture and mix well.
6. Place 1 tbsp olive oil in an 8X8 baking dish, add the stuffing, top with the Acadian Cajun seasoning and drizzle with the remaining olive oil.
7. Bake for 40 minutes.

• Category: Side, brunch, seafood, lobster, recipe