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

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