| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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