Superbowl Recipe - Lobster Casserole from Waterfront Seafood Grill's Executive Chef Peter Levine

Waterfront Seafood Grill's Executive Chef Peter Levine touchdown's with Superbowl Sunday Lobster Casserole

4 cups fresh spinach, packed
1/4 cup finely chopped shallots
1 stick unsalted butter
1/4 cup all purpose flour
1/2 cup whole milk
1/2 cup heavy cream
1 pound lobster meat
3/4 cup grated Parmesan cheese
3/4 cup shredded Fontina cheese
1 Tbsp. chopped chives
1 Tbsp. fresh chopped basil
1 Tbsp. chopped flat leaf parsley
2 tsp. kosher salt
1 tsp. black pepper
3/4 cup panko breadcrumbs

Preheat oven to 425 degrees.

1) Place spinach in a 4 quart casserole baking dish.

2) Saute the shallots in the butter for 5 to 8 minutes. Sprinkle in flour and cook on low heat for 5 minutes.

3) Add milk and cream. Bring to boil while stirring.

4) Add in lobster meat and turn off heat. Stir in the cheese and fresh herbs. Season with salt and pepper.

5) Top the spinach with the lobster filling. Spread the panko over the whole thing.

6) Bake in oven until bubbling and golden brown.