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Green Bean and Lobster Casserole

Lobster Green Bean Casserole
Courtesy \ Will Gilson
Cook Time:
20 mins
Prep Time:
15 mins


  • 1/2 stick of butter
  • 1/2 cup diced red onions
  • 1/2 cup sliced button mushrooms
  • 2 cups sliced fresh green beans
  • 1 pound fresh cooked lobster meat
  • 3 cups clam juice
  • 1 (10-ounce) can cream of mushroom soup
  • 2 ounces fried onions (like French's)
  • 2 ounces crushed Ritz crackers
  • Pinch Old Bay seasoning
  • 1 cup grated white cheddar

Chef notes

This dish is my favorite surprise to make for a Massachusetts Thanksgiving. New England lobster adds a little luxury to a homestyle American classic while Ritz crackers bring out the buttery flavor.

Technique tip: Use a combination of Ritz crackers and fried onions for a more buttery flavor. 

Swap option: If lobster is not available, use shrimp or crab meat.



Preheat the oven to 375 degrees.


Melt the butter in a large skillet or saute pan. Add the mushrooms and onions to the pan and cook for 5 to 7 minutes. Remove from heat and set aside. 


Heat the clam juice in a pot until boiling. Add the sliced raw green beans and cook for 5 minutes. Drain and strain the beans, discarding the clam juice.


Add the beans, mushroom soup, lobster and Old Bay to the cooked onions and mushrooms and stir well. 


Add the mixture to a greased 1½-quart baking dish. Top with the fried onions, Ritz crackers and cheddar cheese. Bake for 20 to 30 minutes until the casserole is hot and the cheese is melted.