Lobster Corn Casserole Recipe


  • Lobster Corn Casserole7 ounces of lobster or imitation lobster
  • 1 15-ounce can of whole kernel corn
  • 1 14.75-ounce can of creamed corn
  • 1 8-ounce package of corn muffin mix
  • 1 cup of plain Greek yogurt
  • 2 eggs
  • 1/2 cup of butter
  • 2 cups of shredded cheddar cheese


  1. Preheat the oven to 350º.
  2. Drain the whole kernel corn.
  3. Melt the butter.
  4. Combine the corn, creamed corn, corn muffin mix, Greek yogurt, eggs, and melted butter in a large bowl.
  5. Dice the lobster into small chunks.
  6. Fold the lobster chunks into the corn mixture.
  7. Pour the corn mixture into a greased 9×13 glass baking dish.
  8. Bake for 45 minutes or until golden brown.
  9. Sprinkle the cheddar cheese over the top.
  10. Bake for another 7 minutes or until the cheese melts.
  11. Let stand for at least 5 minutes before serving.
  12. Serve warm.
  13. Refrigerate any uneaten lobster corn casserole.

Image Credits

Lobster Corn Casserole © 2015 Heather Johnson

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