Captain Jim's Lobster Casserole

Country music group Little Big Town's Kimberly Schlapman shares her recipe for lobster baked with vegetables and cheese.
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Cook time: 30 min | Yield: 4 Servings

Ingredients

  • 1 stick unsalted butter plus 2 tablespoons, divided
  • 1 sleeve crackers, crushed
  • 2 heaping tablespoons flour
  • 2 cups milk
  • 8 ounces Velveeta® cheese, cubed
  • 1 cup asparagus, trimmed cut into 1-inch pieces
  • 1 cup mushrooms, sliced
  • 1 cup frozen peas
  • 4 ounces pimento
  • 2 cups raw lobster meat, cut into 1-inch pieces
  • 1/2 teaspon salt
  • 1/4 teaspoon pepper
  • 1 cup onion, minced for topping

Directions

Preheat oven to 350 degrees.

In a small pot, melt one stick of butter and crushed crackers. Set aside and keep warm.

In a large pot. melt 2 tablespoons of butter and flour until well incorporated and smooth. Add the milk and whisk together until it becomes a thick consistency, stirring constantly. Add the cheese to melt. Add the asparagus, mushrooms, peas and pimento. Season with salt and pepper to taste. Add the lobster, stir and pour into a 2 quart casserole dish.

Top with onions and crushed cracker mixture. Place in oven for 30 minutes.

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