Lobster Bubbly Bake
Make this bubbly bake with any variety of seafood. Serve with fresh biscuits and a salad.
Servings: 6
Calories: 644kcal
Equipment
- 1 cast iron casserole or oven safe saucepan
Ingredients
- 3 cups Potato peeled and diced into ½ inch cubes
- 3 tbsp Butter
- 1 Onion medium, diced
- 3 tbsp Flour
- 354 mL Evaporated skim milk
- ½ tsp Salt
- ½ tsp Ground pepper
- 1 cup Reserved water from cooked potatoes as needed
- 1 Carrot large, shredded
- 1 Bell pepper diced (green or red adds color)
- 2-3 cups Seafood lobster meat, cooked and cut up into chunks
- 1 cup Cheddar cheese shredded
- 3 tbsp Butter melted
- ½ cup Fine breadcrumbs
Instructions
- Preheat oven to 350° F.
- Place diced potatoes in a medium saucepan. Add water until potatoes are just covered. Add ½ tsp salt. Boil for about 15 minutes or until potatoes are just fork tender.
- Meanwhile, melt first amount of butter in a cast iron casserole or heavy oven safe saucepan. Add onions and sauté. Stir in flour and allow it to cook for a minute. Slowly add evaporated milk so no lumps form. Add salt and pepper.
- When potatoes are finished boiling, drain, reserving about one cup of the water and add to the sauce. Stir. If you find the sauce a little thick, add more water or milk until you get the consistency you want.
- Stir in cooked potatoes, carrots, bell pepper and lobster.
- Sprinkle shredded cheese evenly over top.
- In a 1-cup glass measure, melt second amount of butter. Add fine breadcrumbs and stir with a fork. Sprinkle over top of cheese.
- Bake in a 350° F oven for about 30 minutes or until golden brown and bubbly.
Nutrition
Calories: 644kcal | Carbohydrates: 90g | Protein: 29g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 1311mg | Potassium: 1152mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3111IU | Vitamin C: 31mg | Calcium: 407mg | Iron: 2mg