Haddock Baked in Lobster Sauce has succulent white haddock with lobster sauce for a rich and elegant dinner that is easy to make. The lobster sauce is decadent with a touch of sherry and white cheddar cheese. The haddock is mild and delicate. Together, haddock in lobster sauce is a special meal and so date night worthy.
Why this recipe works
Here’s a date night dish if there ever was one. On the other hand, I have made this on regular weeknights too. It looks snazzy, but this recipe is just a quick bechamel, add cheese and lobster, then bake over the fish. This is a very traditional New England way to cook seafood too.
In fact, this recipe for haddock with lobster sauce is also versatile because the haddock can be substituted with any firm white fish (such as cod), and the lobster can be substituted with more affordable options like rock shrimp or crab. Regardless, this dish is delicious and special, but completely approachable.
About the ingredients
The ingredients for my haddock in lobster sauce are all in the recipe card below. We start with a standard bechamel of butter, flour, and milk but add a little half and half to make it richer. Then some cheese and sherry.
For the cheese, it is best to buy a block of Vermont white cheddar and shred yourself on a cheese grater. This will ensure a smooth and creamy melt into the rich bechamel.
For the sherry, I break a cardinal sin of cooking and get “cooking sherry” at the grocery store. [GASP!] On a cooking show, when you hear the person say to only cook with wine that you would drink, they are saying not to use cooking wine from the grocery store. Cooking wine has salt added, so it isn’t drinkable but it has tremendous shelf-life. So, for a wine that I am not going to finish off myself and only use for cooking, like sherry, I use cooking wine.
The lobster needs to be fresh. Unlike crab, lobster doesn’t “can” well and gets tough. I find it easiest to quickly poach a couple tails, get the meat out, and chop. I find two 3-ounce tails gives me enough meat. If you have a whole lobster, aim for 5-6 ounces of meat.
Haddock is seasonal, so you have to grab it when it is available. However, if haddock is not available and you are jonesing for this dinner, you can 100% substitute cod for the haddock. A pound and a half gives nice, generous servings too.
How to make haddock with lobster sauce
First thing we do is poach the lobster tails. I used lobster tails because I live in Florida and getting a whole lobster is expensive and not easy, but if you can get a 1 pounder reasonably, then go for it. Bring a pot of water to a boil and poach the tails for 1 minute per ounce of tail. So, my two 3-ounces tails went in for 3 minutes total together.
Next we make our lobster sauce. Make a roux – which is flour and butter cooked together. This becomes the thickener for our sauce.
Then whisk in (whisking constantly!) the milk and half-and-half to make a rich bechamel. Add the cheese, lobster, seasonings, and sherry, and the sauce is done.
Haddock usually comes with the skin on, and that skin is super thin and completely edible. Lay the fish, skin side down, in a 13×9-inch bake dish and pour the lobster sauce over top.
Bake until the fish flakes with a fork (meaning, if you stick a fork in the fish, there is no resistance and if you then turn said fork, the meat separates easily into layers) and enjoy.
Soooo, fish is fish, and reheating leftovers is tricky. A little zap in the microwave is what I do, keeping the portion size small. Don’t go reheating for a full on minute at work and stink up the whole place.
If you love this recipe and want more haddock, check out my Parmesan Crusted Haddock. OR if you want more lobster, check out Lemon Garlic Cream Sauce for Lobster Ravioli. Both these recipes are quick and easy.
Haddock Baked in Lobster Sauce
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- ½ cup milk
- ½ cup half and half
- 4 oz shredded Vermont white sharp cheddar cheese
- 2 (3-4 oz) lobster tails
- ½ pinch kosher salt
- 1 pinch fresh cracked pepper
- ¼ cup dry sherry
- 1 ½ lb haddock
- Heat oven to 350°F.
- Bring a pot of water to a boil. Add the lobster tails and poach 1 minute per ounce tail. Remove from the water and set aside until cool enough to handle.
- Melt the butter in a medium saucepan over medium heat. Add the flour, whisk until smooth, and cook, stirring often, 2 minutes to make a roux.
- Whisk in the milk and half-and-half, and cook, stirring constantly, a couple minutes until just slightly thickened. Remove from heat. Add the cheese, and stir until cheese is melted and sauce is smooth. Add the sherry, salt, and pepper.
- Split the lobster tails, remove the meat and chop. Add the meat to the sauce.
- Place the fish, skin side down, in a 9×13-inch baking dish. Pour the lobster sauce over.
- Bake at 350°F uncovered for 25 minutes or until fish flakes easily with a fork. Serve.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.