Title: Lobster-Artichoke Casseroles
Categories: None
Yield: 1 Servings

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

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
on Feb 12, 1998