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Florida Lobster Gratin

Florida Lobster Gratin

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Servings 6


  • 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
  • ½ 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
  • ¼ cup fresh chives chopped
  • ½ cup plain panko bread crumbs
  • 2 tsp freshly grated Parmigiano-Reggiano cheese
  • 1 Tbsp unsalted butter melted


  • Preheat oven to 375F.
  • 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.
  • Cook pasta to al dente in salted water according to package directions. Drain.
  • 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.
  • 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.

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.

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