Florida Lobster Gratin

Servings 6
Author Erica Schwarz


  • 8 oz rotini pasta
  • 2 Maine lobster tails 3–4 oz ea, meat removed from shells and chopped into 1/2 inch pieces
  • 8 oz rock shrimp
  • 1/2 cup dry sherry
  • 2 cup shredded sharp cheddar cheese
  • 1 10.75 oz can condensed cream of shrimp soup, undiluted
  • 1 10 oz container lobster bisque
  • 1/4 cup fresh chives chopped
  • 1/2 cup plain panko bread crumbs
  • 2 tsp freshly grated Parmigiano-Reggiano cheese
  • 1 Tbsp unsalted butter melted


  1. Preheat oven to 375F.
  2. Preheat large sauté pan on high. Add sherry, lobster, and shrimp. Simmer on medium 2 minutes or until lobster is opaque. Remove from the heat.

  3. Cook pasta to al dente in salted water according to package directions. Drain.
  4. In large bowl, combine the lobster-shrimp mixture with the chives, cheese, cream soup, and bisque. Add the pasta. Transfer to a casserole dish or 2-quart baking dish.
  5. In a small bowl, combine the panko bread crumbs, parmesan, and butter. Sprinkle over the casserole. Bake for 30-40 minutes at 375F until golden and very bubbly. Yield: 6 servings.