Entrees Canadian

Crawfish Lobster Cobb Bake

Crawfish Lobster Cobb Bake brings lbs sack live crawfish, lbs lobster meat (tails) and the rest of the crew together in a recipe that is practical enough for a normal kitchen but still has enough personality to avoid tasting like committee food.

Crawfish Lobster Cobb Bake

What It Is

Nothing else symbolizes the French-Canadian cajun culture of Louisiana like crawfish. Crawfish have become synonymous with the hardy French pioneers who settled in the area after being forced by British troops to leave their homes in Nova Scotia. Crawfish, lobster and casserole energy from the Gulf Coast by way of Canada.

Origin

This version is connected to as: Canada (Quebec, Nova Scotia), U.S.A. (Louisiana).. I keep that connection as part of the recipe’s personality without pretending every dish arrived with a notarized birth certificate.

Fun Fact

The cookbook version really does pair 10 lbs sack live crawfish with 3 lbs lobster meat (tails). That combination comes straight from the original recipe, not from a late-night refrigerator séance.

Prep
25 min
Cook
35 min
Temp
Oven, moderate heat
Total
1 hr
Servings
6 casserole portions
(2 if company's coming and you're only pretending to like them)
Difficulty
moderate
Gluten-Free Dairy-Free Nut-Free High-Protein
Diet
Gluten-Free, Dairy-Free, Nut-Free, High-Protein
Away Mission
125 min walk
(about one moderately tense turbolift ride)
#canadian #crawfish-lobster-cobb-bake #entrees #spoon-and-scribble

Ingredients

  • 10 lbs sack live crawfish
  • 3 lbs lobster meat (tails)
  • 1 lb Shrimp shells on
  • 1 lb Andouille sausage sliced
  • 28 oz mixed baby Potatoes quartered (I used a mix of red, yukon, and purple)
  • 2 ears corn cut into 8 pieces
  • 2 tbsp coconut oil
  • 3 tbsp Old Bay seasoning
  • 2 tbsp minced garlic
  • 1 tbsp cajun seasoning Sea Salt and Pepper to taste
  • 127

Steps

  1. Preheat oven to 425ºF
  2. Using 2 baking sheets, line each one with 2, 12 inch sheets of aluminum foil.
  3. Spray each with non-stick cooking spray. Add crawfish, lobster, potatoes, sausage, corn, garlic and shrimp evenly to the center of each foil. Drizzle coconut oil over each foil packet. Sprinkle Old Bay Seasoning and cajun seasoning evenly over each foil packet.
  4. Add Sea Salt and Pepper. Seal foil on all 4 sides.
  5. Bake 20 minutes.
  6. Garnish with Parsley.

You Might Also Like

Yukon Moose Stew Yukon Moose Stew Entrees · Canadian Virgin Citrus Sangria Virgin Citrus Sangria Entrees · Canadian Rachel’s Famous Butter Tarts Rachel’s Famous Butter Tarts Entrees · Canadian

Notes

Taste near the end and adjust. Salt, acid and heat are much easier to add than remove, despite what some of my more enthusiastic recipes occasionally imply.

Nutrition Facts
Per 1 casserole portion
Calories 570
Burning this off: one beer-league hockey game, including the fighting.
% Daily Value*
Fat 3.5 g 5%
Saturated + Trans 2.5 g 13%
Cholesterol 140 mg
Sodium 160 mg 7%
Carbohydrate 106.0 g
Fibre 0.5 g 2%
Sugars 102.0 g 102%**
Protein 33.0 g
Potassium 480 mg 10%
Calcium 100 mg 8%
Iron 0.9 mg 5%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
**This dish means well. Some numbers above are having a bit of a moment. Delicious? Absolutely. A daily habit? Let's not. Eat it, enjoy it, then maybe take the stairs.

Substitutions

From the cookbook: you can also use a large casserole dish to bake in.

Storage

Cool leftovers promptly and refrigerate in a covered container. Keep crisp garnishes separate whenever possible so tomorrow’s lunch does not become damp architecture.

Freezing

Freeze cooked components in meal-sized airtight portions where practical. Dairy-heavy sauces and fresh garnishes may change texture, so add those fresh after reheating when possible.