Venus De Milo New England Lobster Casserole
- 20 ounces lobster meat (bite sized chunks)
- 1/4 cup butter
- 2 cups milk
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped onions
- 1/4 cup white wine
- 2 tablespoons prepared mustard
- salt and pepper
- 1 teaspoon parsley flakes
- 1 teaspoon Lea & Perrins Worcestershire Sauce
- 1 dash Tabasco sauce
- 1/2 teaspoon curry powder
- 1/2 cup Ritz cracker, topping
- 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 saute 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.
- Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375u0b0 oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole.
- Remove the casserole from the oven and brown the top under the broiler if desired.
- Serve at once.
lobster, butter, milk, allpurpose, onions, white wine, mustard, salt, parsley flakes, worcestershire sauce, tabasco sauce, curry powder, ritz cracker
Taken from www.food.com/recipe/venus-de-milo-new-england-lobster-casserole-233166 (may not work)