| 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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