3 tbsp. butter
1 lb. cooked lobster meat
3 tbsp. flour
3/4 tsp. dry mustard
3 slices white bread, crusts removed
2 c. rich milk (part cream)
Salt and pepper to taste

Cut lobster into bite-sized pieces and cook slowly in butter to start the pink color. Do not cook too long or too fast or it will toughen.

Combine flour with seasonings and sprinkle over lobster; add milk slowly, stirring to blend. Cook, stirring gently, until thickened. Add bread, torn into small irregular pieces. Pour into greased casserole; top with buttered crumbs, and bake about 30 minutes at 350 degrees or until bubbly and brown. If desired, 2 or 3 tablespoons of sherry may be added when bread is stirred in.

NOTE: Make this once and it will be your favorite lobster recipe. It can be made a day ahead and baked just before serving. Better yet it can be frozen and used months later! Allow extra baking time for the frozen one.