Casey Wilcox’s “Not Quite Justine’s” Lobster Casserole
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Courtesy of Chef Casey Wilcox of Justine's Brasserie
Super easy
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PrintIngredients
For 6 Person(s)
Recipe
- For the mayo:
- 3 egg yolk(s)
- 2 tablespoons sherry
- 1 lemon(s), juice and zest
- 1 tablespoons sherry vinegar
- 1/2 jalapeno, with seeds, chopped
- 1 garlic clove
- 1 teaspoons salt
- 1 tablespoons Worcestershire sauce
- 8 ounces sharp English cheddar cheese, grated
- 1/4 cups prepared horseradish
- 1 cups any neutral oil
- 1 pint(s) sour cream
- Salt, to taste
- For the casserole:
- 3 cups cauliflower, roughly diced
- 3 cups petite potatoes
- 1 bunch green onions, sliced
- 2 tablespoons dill, roughly chopped
- 1 1/2 cups cooked lobster, roughly chopped
- 1 sleeve(s) Ritz crackers, crushed
- 1/2 cups sharp English cheddar cheese, grated, for topping
Casey Wilcox’s “Not Quite Justine’s” Lobster Casserole Directions
- Combine the first eight ingredients in a food processor and process until the egg yolks are foamy and lighter in color.
- Add the cheddar cheese and horseradish and process again.
- Slowly drizzle in the oil.
- Transfer to a large mixing bowl and fold in the sour cream.
- Preheat the oven to 375° and roast the cauliflower until just browned—about 30 minutes.
- When finished, place the cauliflower in a large bowl to cool.
- While the cauliflower is roasting, bring the potatoes to a boil in a large pot of salted water.
- Lower the heat and simmer for 10 minutes, or until the potatoes are tender.
- Drain and set aside to cool.
- Once cool enough to handle (or not, if you’re Wilcox), slightly smash the potatoes into the bowl with the cauliflower.
- While still hot, add the green onion, dill, lobster and the mayo mixture.
- Spoon into a large baking pan or casserole dish and top with the crackers and a sprinkle of cheese.
- Bake the casserole at 375° until the top is golden brown.
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