4 (5 to 6 oz. size) lobster tails, cooked
1 can (14 oz.) artichoke hearts, drained
1/3 c. butter
1 green pepper, cut in strips
1 sm. onion, peeled and quartered
1/4 c. unsifted all purpose flour
1 3/4 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
2 1/2 c. milk
1 egg, beaten
1 tbsp. bottled capers, drained
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1/3 c. sherry
2 c. hot seasoned mashed potatoes

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; 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.