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| LOBSTER CASSEROLE | |
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3/4 stick butter 3 (14 oz.) pkgs. frozen lobster meat or King Crab meat 3 (3 oz.) cans frozen or canned mushrooms (or fresh) 1 1/2 tbsp. parsley flakes 1 1/2 tsp. paprika 1/2 tsp. dry mustard 1 1/2 c. sherry wine 9 tbsp. flour 9 tbsp. butter 3 c. milk Salt to taste Pepper to taste Parmesan cheese Drain mushrooms. Saute in butter. Add lobster meat, parsley, paprika, mustard and sherry. Keep warm on stove at simmer. Make white sauce separately using remaining ingredients except cheese. Sauce should be quite thick. When well thickened, add lobster mixture. Pour into greased casserole, sprinkle with cheese and bake 30 minutes at 350 degrees or until hot and bubbly. Serve in puff pastry shells. Serves 12. | |
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I reduced the ingredients to 1/3 which provided fillings for 4 vol-au-vents.
I used fresh onions and defrosted the canned lobster prior to cooking.
The lobster texture was perfect.
I am guessing this recipe could easily be modified to using turkey or chicken, I will have to try it only because of the cost of the lobster!