Lobster Tetrazzini Casserole

Our soups and bisques make for awesome casserole bases. For any recipe that calls for a ‘can of something soup’, sub-in one of our homemade creamy seafood soups. Because Cameron’s Seafood soups are ready-to-eat, there’s no need for excessive liquid ingredients (like broth or milk or cream). When you’re ready to craft your casserole, just combine your ingredients with the soup, bake, and serve—easy peasy, lemon squeezy.

This easy-bake casserole uses our Lobster Bisque for the creamy tetrazzini base. Each morning, we slow cook our bisque with actual lobster stock and real-deal Maine lobster to maximize flavor. That tasty, lobstery combo is then simmered with cream, celery, onions, Sherry, herbs, and spices–absolutely delicious and ready to use (a BIG time saver when creating casseroles). Studded throughout this baked Lobster Tetrazzini Casserole are bite-sized pieces of premium Atlantic Lobster Meat–another one of our helpful time saving hacks. No need to cook, clean or pick this ready to use lobster meat!

Lobster Tetrazzini Casserole

Rated 5.0 stars by 1 users

Servings

4

This cheesy and creamy noodle casserole is sure to be a crowd pleaser. We doubled down on the lobster, using our Lobster Bisque and Lobster meat, ensuring that each fork-twirl of linguine is thoroughly infused with fresh Maine lobster flavor.

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Ingredients

• ¼ cup salted butter
• 2 garlic cloves, peeled and minced
• ¼ cup dry white wine or cooking Sherry
• 1 pound Cameron’s Seafood Lobster Meat
• ¾ cup peas, fresh or frozen
• 16 ounces (2 cups) Cameron’s Seafood Lobster Bisque
• 2 cups sour cream 
• 1 pound linguine pasta, cooked al dente, drained, and rinsed under cold water.
• ½ cup mozzarella cheese, grated
• ½ cup gruyere cheese, grated
• 2 tablespoons parmesan cheese, grated
• ½ cup crushed Ritz crackers or butter cracker crumbs
• 1 tablespoon fresh parsley, chopped

Directions

1. Preheat the oven to 400°F and spritz a casserole dish with cooking spray.
2. Melt butter in a large skillet over medium heat. Once melted, add the garlic, and sauté for 2 minutes or until fragrant and tender.
3. Deglaze the skillet with wine and bring to a simmer. Simmer, stirring frequently, for 2 minutes or until the wine has mostly evaporated.
4. Add the lobster and peas to the skillet and stir to coat in the garlic butter. Continue to cook for 1 minute more before removing the skillet from the heat.
5. Place the lobster bisque and sour cream in a large bowl and whisk to combine. Add the lobster, peas, and any residual pan drippings to the bowl, and gently stir until combined.
6. Add the cooked noodles to the bowl and, using tongs, toss to coat in the sauce.
7. Transfer the contents to the prepared casserole dish, spreading out evenly. Sprinkle the casserole with the cheeses (mozzarella, gruyere, and parmesan) and place in the oven, uncovered. Bake for 20 minutes.
8. Remove the casserole from the oven, sprinkle with the cracker crumbs, and return. Bake for 10 minutes or until the casserole is bubbly and the crumb topping is lightly toasted.
9. Remove from the oven and garnish with fresh chopped parsley before serving.

Soup for You!

If you’re feeling inspired by our baked Lobster Tetrazinni Casserole recipe, you have to check out the other soups in our collection. Can’t decide on a favorite? Try out our soup sampler! All of our soups and bisques ship fresh and are made with the finest ingredients available. Check them out here.

Do you have a seafood casserole tip that you would like to share? We’re always looking for new and innovative ways to cook our seafood. Post your images or recipes on any of our social pages. We can be found @cameronsseafoodonline on Instagram or @CameronsSeafood on Facebook.