Potato and Lobster Casserole › HZPC

Potato and Lobster Casserole with Cheddar Bechamel

Just think of your favorite potato dishes, and chance are they all contain at least one dairy ingredient. If it contains a fermented or cultured dairy product, like aged cheddar, the umami properties in the dairy food will make the final dish very savory. And if you start with a flavorful potato variety, your potato-dairy pairing will be even more delicious!

Recipe

Makes 4 servings
 

For the bechamel

Ingredients

  • 2 teaspoons unsalted butter
  • 1 tablespoon all-purpose flour
  • Pinch of ground cloves
  • Pinch of ground cardamom  
  • 2 bay leaves   
  • ½ cup whole milk

Step by step

  1. In a medium sauce pan melt butter, add flour, whisk to combine and cook over medium heat, whisking occasionally, for 4-5 minutes or until a beige color develops.
  2. Add cloves, bay leaves, cardamom, and cook for 1 minute.
  3. Whisk cold milk into roux in 3 parts.
  4. After adding each part of milk, return to a simmer and whisk smooth, stirring very frequently. Simmer for 10 minutes using a rubber spatula to scrape bottom of pan to avoid sticking and scorching.
  5. Remove from heat, remove bay leaves, and set aside.

For the Potato and Lobster Casserole

Ingredients

  • Bechamel
  • 6 oz. (1 ½ cups) shredded mild or medium Cheddar cheese
  • 4 oz. (1 cup) grated Parmesan cheese
  • ¼ tsp sodium citrate, optional
  • 1 lb.  Mozart potatoes (red skin with yellow flesh), peeled, cut into 3/4" dice and cooked
  • ½ lb. cooked lobster, diced
  • ½ cup panko bread crumbs

Step by step

  1. Preheat oven to 350⁰F.
  2. Place four individual casserole dishes or large (12 oz.) ramekins on a baking sheet.
  3. Add the cheeses (and optional sodium citrate) to the bechamel over low heat and stir, cooking until the cheese has melted.
  4. Add cooked potatoes and cooked lobster to bechamel and fold all ingredients together.
  5. Portion into individual ramekins or casseroles.
  6. Top each casserole with toasted panko crumbs.
  7. Bake at 350°F for 15-20 minutes until bread crumbs are browned.