Lobster- Artichoke Casserole


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LOBSTER-ARTICHOKE CASSEROLE

Submitted by Mildred M. Newbold from Nebraska

4 ( 5 oz) lobster tails, cooked

1 ( 8 oz) can artichoke hearts, drained

Butter or margarine

1 green pepper, cut into strips

1 small onion, peeled and quartered

1/4 cup un-sifted all-purpose flour

1 3/4 teaspoon salt

1/2 teaspoon paprika

1/8 teaspoon pepper

2 1/2 cup milk

1 egg, beaten

1/2 Tablespoon Worcestershire sauce

1 teaspoon lemon juice

2 cup hot seasoned mashed potatoes

   Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half ; gently toss with lobster and set aside. In hot butter in a saucepan, saute green pepper and onion Into same saucepan, add 1/3 cup butter. When melted, add the flour, salt, paprika and pepper and stir until smooth. Gradually stir in milk. Bring to boiling, stirring ; boil 1 minutes. Stir some of hot mixture into egg ; pour back into saucepan. Cook, stirring, over low heat about 5 minutes, or until thickened. Add lobster mixture along with rest of the ingredients, except mashed potatoes ; mix well. Gently reheat. Spoon into 4 ( 15-oz) casseroles. Put mashed potatoes into pastry bag., using rosette tip ; pipe around edge of each casserole. Run casserole under broiler 2 to 3 minutes or just until potatoes are nicely browned.

YIELD: 4 Servings


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