Maine Lobster Casserole
Yield
4 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken lobsters
boiled |
* |
| ½ | cup |
milk
|
|
| ½ | teaspoon |
dry mustard
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 5 | slices |
bread
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken lobsters
boiled |
* |
| 118 | ml |
milk
|
|
| 2.5 | ml |
dry mustard
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | slices |
bread
|
|
| 237 | ml |
milk
|
|
Directions
Melt butter in top of double boiler.
Add flour, mustard, salt and paprika.
After making a paste of these, slowly, add cream or milk.
Stir constantly to make smooth and continue to stir and cook until thickened.
Add the lobster meat which has been cut into serving pieces.
To the creamed lobster, add the bread, crusts removed, which has been broken into pieces, not too small.
Mix well and pour into casserole dish.
Top mixture with buttered coarse bread crumbs or crushed cereal flakes.
Bake in a 350℉ (180℃). oven only long enough to reheat mixture and lightly toast topping.
