Lobster-artichoke casseroles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lobster tails; cooked, 5-6-oz. | |
| 1 | can | (14-oz) artichoke hearts; drained |
| ⅓ | cup | (or 5 1/3 T) BUTTER |
| 1 | Green or red sweet bell pepper; cut into strips | |
| 1 | small | Onion; peeled and quartered |
| ¼ | cup | Unsifted; all-purpose flour |
| 1¾ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ⅛ | teaspoon | Pepper |
| 2½ | cup | Milk |
| 1 | Egg; beaten | |
| 1 | tablespoon | Bottled capers; drained |
| ½ | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Lemon juice |
| ⅓ | cup | Dry sherry |
| 2 | cups | Hot beautifully seasoned mashed potatoes |
Directions
from McCall's Great American Recipe Card Collection, and TNT Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside. In hot butter in medium saucepan, saute bell pepper strips and onion until tender - about 5 minutes. Remove from heat. with slotted spoon, lift out vegetables - combine with lobster mixture. Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring - boil 1 minute. Stir some of hot mixture into eggs; pour back into saucepan. Cook over low heat, stirring constantly - about 5 minutes. Add lobster mixture along with rest of ingredients, except mashed potatoes. Mix well. Gently reheat.
Spoon into 4 to 6 individual casseroles, OR a shallow, 2-quart casserole.
Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of casserole(s). Run casserole(s) under broiler 2-3 minutes, or just until potatoes are nicely browned. 4-6 servings.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on Feb 12, 1998