Free Recipe Lobster-Artichoke Casseroles
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Lobster-Artichoke Casseroles Recipe
4 Lobster tails; cooked,
-5-6-oz.
1 cn (14-oz) artichoke hearts;
-drained
1/3 c (or 5 1/3 T) BUTTER
1 Green or red sweet bell
-pepper; cut into strips
1 sm Onion; peeled and quartered
1/4 c Unsifted; all-purpose flour
1-3/4 ts Salt
1/2 ts Paprika
1/8 ts Pepper
2-1/2 c Milk
1 Egg; beaten
1 tb Bottled capers; drained
1/2 ts Worcestershire sauce
1 ts Lemon juice
1/3 c Dry sherry
2 c Hot beautifully seasoned
-mashed potatoes
Lobster-Artichoke Casseroles Preparation
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@primenet.com> on Feb 12, 1998
Cooking Temperature:
Recipe Serves: 1
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