Post by April B. on Jan 22, 2003 11:25:19 GMT -6
New England Lobster Casserole
Ingredients:
20 ounces lobster meat (bite sized chunks)
1/4 butter
2 cups milk
3 tablespoons all purpose flour
2 tablespoons chopped onion
1/4 cup white wine
2 tablespoons prepared mustard
salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon Lea & Perrins
dash of Tabasco Sauce
1/2 teaspoon curry powder
1/2 cup Ritz Cracker (crushed)
Preparation:
Heat the milk in a heavy saucepan over a medium heat until
the milk just starts to simmer.
In a separate saucepan melt the butter and sauté the onions
until they become transparent. Add the flour to the butter
and onion mixture making a roux and continue to cook for a
bout a minute.
Slowly add the hot milk to the roux while whisking until all
the milk is incorporated into the sauce. Add the prepared
mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and
curry powder and simmer over a low fire for about 10
minutes. Add the white wine and simmer for an additional 10
minutes. Adjust seasoning with salt and pepper and remove
from heat.
Place the lobster chunks in a mixing bowl and add the hot
sauce and mix until a nice blend is achieved. Add to onion
mixture.
Place into an appropriate sized casserole or 4 individual
ceramic bakers. Top with Ritz Cracker topping and a dab of
butter.
Bake in a 375° oven for approximately 20 minutes or until
the sauce begins to bubble. Remove the casserole from the
oven and brown the top under the broiler if desired. Serve
at once.
Ingredients:
20 ounces lobster meat (bite sized chunks)
1/4 butter
2 cups milk
3 tablespoons all purpose flour
2 tablespoons chopped onion
1/4 cup white wine
2 tablespoons prepared mustard
salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon Lea & Perrins
dash of Tabasco Sauce
1/2 teaspoon curry powder
1/2 cup Ritz Cracker (crushed)
Preparation:
Heat the milk in a heavy saucepan over a medium heat until
the milk just starts to simmer.
In a separate saucepan melt the butter and sauté the onions
until they become transparent. Add the flour to the butter
and onion mixture making a roux and continue to cook for a
bout a minute.
Slowly add the hot milk to the roux while whisking until all
the milk is incorporated into the sauce. Add the prepared
mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and
curry powder and simmer over a low fire for about 10
minutes. Add the white wine and simmer for an additional 10
minutes. Adjust seasoning with salt and pepper and remove
from heat.
Place the lobster chunks in a mixing bowl and add the hot
sauce and mix until a nice blend is achieved. Add to onion
mixture.
Place into an appropriate sized casserole or 4 individual
ceramic bakers. Top with Ritz Cracker topping and a dab of
butter.
Bake in a 375° oven for approximately 20 minutes or until
the sauce begins to bubble. Remove the casserole from the
oven and brown the top under the broiler if desired. Serve
at once.