This casserole, which was served in the late 1980’s in Boston’s Legal Seafood restaurants, is a good choice for company because you can assemble it ahead of time and bake at the last moment. At the restaurants, we moisten the lobster meat with our chowder, but you can use butter or a mixture of fish stock and butter. The lobster should be at room temperature before you bake it, otherwise it will dry out too much.

⅓ cup plus 1 tablespoon butter

1 clove garlic, minced

2 pounds cooked lobster meat, cut into bite-sized pieces 

1/2 cup Cracker Crumb Mixture 

3/4 cup grated Monterey Jack cheese

Preheat the oven to 400 degrees. Heat the 1 cup butter in a saucepan, stir in the garlic, and cook for about 1 minute, stirring constantly. Do not let the butter or garlic brown. Place the lobster in a buttered casserole dish and toss with the melted butter.

Sprinkle the lobster first with the cracker crumbs, and then with the cheese. Dot with the remaining butter. Bake for 12 to 15 minutes, or just until the lobster is heated through and the cheese is melted. Do not overcook or the lobster will toughen and dry out. (Serves 6)