| Lobster Artichoke Casserole
Four 5 to 6 ounces of lobster tails, cooked
1 can (14 oz.) artichoke hearts, drained
1/3 cup of butter or margarine
1 green pepper, cut in strips
1 small onion, peeled and quartered
1/4 cup of unsifted all purpose flour
1 3/4 teaspoon of salt
1/2 teaspoon of paprika
1/8 teaspoon of pepper
2 1/2 cups of milk
1 egg, beaten
1 tablespoons of bottled capers, drained
1/2 teaspoon of Worcestershire sauce
1 teaspoon of lemon juice
1/3 cup of sherry
2 cups of hot seasoned mashed potatoes |
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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, sauté; green pepper 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 egg; pour back into saucepan. Cook over low heat, stirring 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 each casserole. Run casseroles under broiler 2 to 3 minutes or just until potatoes are nicely browned. Makes 4 to 6 servings.
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