I love lobster! This one is a yummy Christmas Party Classic for my family of origin. My sister still makes it for her parties, and it goes so fast that this year she almost didn’t get any! People know to get in line early, and take as much as they want, because there is no going back through the line for “twosies”. My mom made this in honor of my grandmother who originally cooked it, even though Mom is allergic to shellfish and never could eat it herself! That’s how much my family loves it. Here’s the scoop:

You’re gonna need:
3 packages of lobster (frozen) – generally a pound each
3 sticks of butter or margerine
2 rolls of Ritz crackers
a little lemon juice
a 3 or 4 quart CorningWare square pan

Whatcha Do:
In your pan, layer a half stick of butter (cut into 1 tablespoon portions), half a package of lobster (shredded down and deboned), half a tube of Ritz (crunched up), and a splash of lemon juice. Repeat until your pan is full, and/or your ingredients are gone. End with a butter layer. Bake uncovered for 1 hour. Serves 6 or more.

Notes and Alternative Possibilities:

I found it difficult to get my hands on lobster in the Pacific Northwest. If anyone tries this with crab meat, I am sure that it will work. Let me know if you do it, so that I can confirm my suspicions.

When I did find the lobster, I could only find frozen lobster tails. I used two per layer. It probably should have been more like four.

This recipe can be halved into a Lobster Loaf (1.5 quart loaf pan). You also can make thicker layers, and reduce how yucky your hands get, by making thicker layers using a full stick of butter, full roll of Ritz, and full package of lobster per layer.

The interesting watermark on the photo is due to the fact that my laptop is currently down. Hard drive failure of epic proportions. This picture was taken in manual, and received NO editing other than adding the text :). Maybe I AM getting it!

Disclaimer:
I do not know where this recipe came from. It is a family classic, and comes from memory. If you can identify it’s origin, I would be happy to give credit where it is due. Yum!!