The amount will depend on what kind of pan you are using. I have individual casserole dishes that are oven safe, and I use meat from about a 1-and-a quarter pound lobster, plus a little more per serving. This doesn’t take long to prepare since you are using lobster that has already been cooked.
For one serving:
About a cup of cooked lobster meat
Butter or butter substitute, melted
Cracker crumbs or seafood stuffing
Lemon and parsley to garnish
Toss the lobster with the melted butter. Spread into your casserole dishes. Sprinkle with a little white-or black-pepper and add a splash each of sherry and cream.
Top with the crumbs and bake at 350 degrees for 4 or 5 minutes, then broil for about 2 minutes to get a golden brown top. Keep your eye on the dish as you don’t want the top to blacken.
This will make about a quart, but you can certainly make a larger batch if you wish. I use this for any seafood soup or chowder.
Shells from 3 cooked lobsters
2 large stalks of celery, chopped
1 large carrot, chopped
1 large onion, chopped
1/3 stick of butter
2 bay leaves
Melt the butter and add the other ingredients, smashing the shells with a large spoon. Let cook for a couple minutes on low, stirring once or twice.
Add water to cover by an inch or so, and bring back to a simmer for 15 minutes stirring occasionally. Turn the heat off and let cool a bit.
Strain through cheesecloth and refrigerate or freeze for later use.
Lobster and Roasted Corn Chowder
I use a little flour to thicken this slightly.
2 ears of corn
Meat from 3 1-
1/4 pound cooked lobsters, cut in pieces
2 celery stalks, finely chopped
1 medium onion, peeled, chopped
1 quart or so lobster, chicken or vegetable stock