Lazy Man's Lobster Casserole

Hi Claudette - we left a bit later this year, trying to coordinate a family event first. Last year we left very early, due to a graduation we needed to go to. It was too cold in May and we said we'd never do that again, but here it is the whole month of June feeling like APRIL! Again 57 degrees this morning and raining. Geeeesh!

Here's the lazyman's lobster recipe. I wouldn't do it with the FL lobsters (hate them!)

LAZY MAN'S LOBSTER CASSEROLE

11/2 pounds cooked lobster meat, cut into bite-size pieces
2 sticks (1 cup) butter, melted (divided use)
1/3 cup dry Vermouth
juice of 1/2 lemon
2/3 cup heavy (whipping) cream, warmed briefly in microwave
3/4 rack of Ritz crackers, crushed fine
salt and fresh ground pepper to taste

Melt one stick of the butter in bottom of shallow-sided casserole dish.* Pour a little bit of the lemon juice and all the Vermouth into the melted butter and stir to mix. Place lobster meat into melted butter mixture, turning pieces so all sides are coated. Pour the warmed heavy cream over the lobster pieces. Salt and pepper to taste.

Melt the remaining stick of butter in non-stick skillet and add the crushed Ritz cracker crumbs. Mix to combine crumbs and melted butter. Cook over medium heat, stirring constantly so crumbs do not burn. Should be golden browned.

Sprinkle browned crumbs over entire surface of lobster pieces. Sprinkle the remaining lemon juice over top.

Place uncovered into preheated 400 degree oven and bake for about 20 minutes, or until cream is bubbling well all over. Remove from oven and let rest for several minutes for cream to thicken more.

*This recipe can be made in individual fish-baking casseroles instead of the one larger casserole dish.

Serves 4.

Good with marinated tomato salad, corn on the cob and crusty bread.