Red Lobster Bar Harbor Lobster Bake Recipe: Buttery Seafood Medley with Cheesy Topping

This seafood medley brings Red Lobster’s signature flavors to your home kitchen with a buttery, cheesy finish that’s hard to resist. I’ve refined the technique to ensure every bite delivers that classic coastal taste.

The dish combines tender lobster, shrimp, and scallops under a golden breadcrumb and cheese topping. A rich, creamy base ties it all together, creating a restaurant-worthy experience without the restaurant price.

Baking at high heat ensures the topping crisps perfectly while keeping the seafood moist and flavorful. The result is a decadent casserole that’s ideal for special occasions or a luxurious weeknight treat.

Serve it hot with crusty bread to soak up every last drop of the savory sauce. Here’s how to make it at home.

Ingredients for Red Lobster Bar Harbor Lobster Bake

Lobster, shrimp, and scallops meet a golden cheesy crust in this indulgent seafood bake.

The seafood quality is non-negotiable here. Whole Foods or Trader Joe’s have reliable frozen lobster meat—thaw overnight in the fridge. For shrimp, look for wild-caught at your fish counter (ask when it came in). Scallops should be dry-packed, not soaking in preservatives, with a sweet, clean smell. The Parmesan and cheddar need to be block cheese you grate yourself—pre-shredded has anti-caking agents that mess with the melt.

No dry sherry? White wine or extra milk with a pinch of salt works. Swap scallops for halibut chunks if needed—they hold up similarly. Old Bay is key for that Red Lobster vibe, but Cajun seasoning in a pinch. The panko is for crunch, but regular breadcrumbs work (toast them first). For a lighter version, half-and-half instead of heavy cream, though it won’t be as decadent.

Bake immediately after assembling—seafood doesn’t like sitting. Leftovers keep 2 days max in the fridge (reheat gently to avoid rubbery texture). The breadcrumb topping softens, so add fresh panko and broil briefly to revive. Freezing isn’t ideal, but if you must, 1 month and thaw overnight before reheating.

Step-by-Step Instructions for Buttery Seafood Medley with Cheesy Topping

This method ensures perfectly cooked seafood with a golden, crispy crust every time.

Step 1: Prepare the Creamy Sauce Base

Melt the 0.5 cup unsalted butter in a large saucepan over medium heat. Add the 0.25 cup all-purpose flour and whisk constantly for 2-3 minutes until the mixture turns a light golden color and smells nutty. This roux forms the foundation of your sauce.

Gradually pour in the 1.5 cups whole milk and 0.5 cup heavy cream, whisking continuously to prevent lumps. Add the 3 cloves minced garlic cloves and 2 tsp Old Bay seasoning. Cook for 5-7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Stir in the 0.25 cup dry sherry and 1 tbsp lemon juice for brightness.

Step 2: Incorporate the Seafood

Gently fold the 1 lb lobster meat, 1 lb large shrimp, and 0.75 lb sea scallops into the sauce. The residual heat will begin cooking the seafood. Be careful not to overmix—you want to keep the chunks intact.

Cook over medium-low heat for 5-6 minutes, just until the shrimp turn opaque and pink and the scallops are firm to the touch. The lobster meat only needs to heat through. Taste the sauce and adjust seasoning if needed, though the Old Bay should provide sufficient flavor.

Step 3: Add the Cheese and Prepare for Baking

Remove the saucepan from heat and stir in the 0.5 cup Parmesan cheese and 0.5 cup sharp cheddar cheese until fully melted and smooth. The cheese will enrich the sauce and create a creamy, cohesive base for the topping.

Transfer the seafood mixture to a greased 9×13-inch baking dish or four individual ramekins. Spread it out evenly so the topping will cover all the seafood. This ensures every bite gets that perfect cheesy crust.

Step 4: Apply the Crispy Topping and Bake

In a small bowl, mix the 0.75 cup panko breadcrumbs with 1 tablespoon of the melted butter (from your reserved amount). Sprinkle this evenly over the seafood mixture, pressing down gently to help it adhere. This layer will become irresistibly crispy in the oven.

Bake in a preheated 375°F oven for 12-15 minutes until the topping is golden brown and the sauce is bubbling at the edges. Keep an eye on it toward the end to prevent over-browning. The dish is ready when the crust is crisp and the cheese is fully melted underneath.

Step 5: Garnish and Serve Immediately

Remove from the oven and let it rest for 2-3 minutes to allow the sauce to set slightly. Sprinkle the 0.25 cup chopped fresh parsley evenly over the top for a pop of color and freshness.

Serve hot, straight from the baking dish or ramekins. The topping should be crisp and golden, with the creamy, cheesy seafood mixture bubbling beneath. Each spoonful should deliver tender seafood, rich sauce, and that satisfying crunch from the panko topping.

Dietary Considerations for red lobster bar harbor lobster bake

Pescatarian Friendly

This dish is naturally pescatarian, focusing on high-quality seafood without any meat. The combination of lobster, shrimp, and scallops provides a rich variety of ocean flavors that satisfy without land-based proteins. I love how it highlights the natural sweetness of each seafood type.

Gluten-Free Adaptations

To make this gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend. Use gluten-free panko for the topping—Kikkoman makes a great version. Ensure your Old Bay is certified gluten-free, as some blends may contain trace amounts.

Lactose Intolerant Options

For those avoiding dairy, use olive oil instead of butter and substitute unsweetened almond milk and coconut cream for the sauce base. Replace the cheeses with dairy-free alternatives like Violife cheddar and nutritional yeast for a cheesy flavor. 💪

Shellfish Allergy Note

This recipe is not suitable for anyone with a shellfish allergy due to the lobster, shrimp, and scallops. For a shellfish-free alternative, consider using firm white fish like cod or haddock, though the flavor profile will differ significantly.

Lower-Calorie Version

Cut calories by using low-fat milk and reducing the butter by half. Replace heavy cream with Greek yogurt for a tangy twist. Skip the cheddar and use 2 tbsp grated Parmesan only for the topping. The dish remains flavorful while being lighter.

Sodium Considerations

To reduce sodium, use low-sodium Old Bay or make your own blend with 1 tsp each paprika, celery salt, and black pepper. Opt for no-salt-added butter and reduce added salt in the sauce. Fresh seafood naturally contains some sodium, so taste as you go. 💡

Frequently Asked Questions