Lobster Tuna Casserole

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One of the things I love about living in Maine is the Lobster! One of things everyone else in my family hates about living in Maine is the Lobster!  I honestly can’t believe how many of our friends and family don’t like seafood despite living in one of the great places in the world for it. Every summer we go to the farmers market and buy a bunch of lobsters from a lobsterman that comes up from the coast and sells them.   Then I bring them home and steam them in a big pot in batches, take the meat out and freeze them in quarter pound packs.  I never get as much as I anticipate because while taking the meat out of the lobsters I usually eat a piece, then put a piece in the freezing pile, then eat another piece and put another in the pile.  I can’t help it lobster is awesome! This summer they were $4.50 a pound and they are usually a little over a pound each.  I got lucky this year and received some extra ones from my brother in law who had a seafood feast for his birthday.

Emily is quite supportive of the garden and my attempts to constantly have fresh veggies and healthy foods in front of the kids.  Not so much when it comes to seafood though.  She will only eat tuna from a can.  So if I want to have lobster, fish, clams, mussels and other seafood I am going to have to convince my little maniacs to eat seafood so we can eventually out vote her on this important issue!

Everyone in our family will eat Tuna Noodle Casserole.  I have been making it for years with onions, celery, and egg noodles. So my thought was make a similar casserole but substitute some of the canned tuna for lobster.

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To start off my plan, to get the kids to enjoy seafood, I cooked 6 oz (about half a bag) of egg noodles in boiling water for 4-5 minutes until close to done then drained them.  In a large saute pan on the stove I put a tablespoon of olive oil and starting cooking 1 large onion diced, 2 small green peppers from the garden diced, and 2 carrots diced. I let them cook for about 10 minutes on medium heat, until soft but not browned at all.  Then I added a tablespoon of butter and 2 tablespoons of flour and mixed it up until the flour was incorporated.  Next I added 1 cup of milk and whisked it constantly until the milk started to thicken about 3 minutes.

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I add a pinch of salt and pepper to the milk and veggies now and give it another couple minutes to cook.  Next the egg noodles, 1 5 oz can tuna fish drained, the thawed lobster meat and 1 cup of frozen peas get tossed in and mixed together.

Then I pour the whole pan into a buttered 8×8 baking dish and top with 1 cup of shredded cheddar cheese.

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On top of cheese I put about a 1/2 cup of panko bread crumbs and dot with a tablespoon of diced butter.  Into the oven at 375 it goes.  I let it go for 20 minutes then turn the broiler on and brown the top another 1-2 minutes until crispy and golden.

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I figured at this point there was enough cheese and butter in this thing the kids would gobble it up!

I let it sit for a few minutes to cool and then dished it out. I thought it was great and everyone ate it but the maniacs weren’t to be fooled by the hidden lobster.  They managed to find it and remove it from their forks.  Emily was a good sport and ate a few bites of lobster.  Oh well, baby steps are ok!

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Lobster Tuna Casserole
Recipe Type: Dinner
Author: Blogging with Apples
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 6
A quick and easy weeknight casserole with lobster!
  • 6 oz egg noodles cooked and drained
  • 1 large onion diced
  • 2 green peppers diced
  • 2 carrots diced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 5 oz can tuna fish drained
  • 1/4 pound cooked lobster meat
  • 1 cup frozen peas
  • 1 cup cheddar cheese shredded
  • 1/2 cup panko bread crumbs
  1. Preheat oven to 375 degree and butter a 8×8 baking pan.
  2. In a large saute pan on medium heat with olive oil sweat onions, peppers and carrots for 10 minutes being careful not to brown.
  3. Add 1 tablespoon butter and 2 tablespoons flour and stir to combine.
  4. Pour in milk and whisk constantly to combine and thicken milk 3-5 minutes.
  5. Add salt and pepper to milk and veggies.
  6. Once milk has thickened add egg noddles, tuna, lobster, and peas then stir to combine.
  7. Pour pan into 8×8 baking dish and cover with cheddar cheese.
  8. Sprinkle bread crumbs over cheese and dot with remaining tablespoon of butter.
  9. Bake 15-20 minutes then turn on broiler and broil for 1-2 minutes until top is golden and crispy.
  10. Let sit for a couple minutes to cool slightly and serve!


Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.