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

1. Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer.
2. In a separate saucepan melt the butter and saute the onions until they become transparent.
3. Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.
4. Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce.
5. Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes.
6. Add the white wine and simmer for an additional 10 minutes.
7. Adjust seasoning with salt and pepper and remove from heat.
8. Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved.
9. 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.
10. Remove the casserole from the oven and brown the top under the broiler if desired.
11. 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)