Recipe - Lobster-Artichoke Casseroles

4 Lobster tails; cooked,
56oz.
1 cn (14oz) artichoke hearts;
drained
1/3 cup (or 5 1/3 T) BUTTER
1 Green or red sweet bell
pepper; cut into strips
1 small Onion; peeled and quartered
One fourth cup Unsifted; allpurpose flour
1 Three fourths teaspoon Salt
One half teaspoon Paprika
1/8 teaspoon Pepper
2 One half cup Milk
1 Egg; beaten
1 tablespoon Bottled capers; drained
One half teaspoon Worcestershire sauce
1 teaspoon Lemon juice
1/3 cup Dry sherry
2 cup Hot beautifully seasoned
mashed potatoes

from McCall's Great American Recipe Card Collection, and TNT

Remove lobster meat from shells; cut into bitesize 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, 2quart casserole.
Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato
around edge of casserole(s). Run casserole(s) under broiler 23 minutes, or
just until potatoes are nicely browned. 46 servings.

Posted to TNT Recipes Digest by Patricia McGibbonyMangum
pmangum@primenet.com on Feb 12, 1998