Lobster Artichoke Casseroles Recipe

• 4 (5 to 6 ounce. size) lobster tails, cooked
• 1 can (14 ounce.) artichoke hearts, liquid removed
• 1/3 c. butter
• 1 green pepper, cut in strips
• 1 sm. onion, peeled and quartered
• 1/4 c. unsifted all purpose flour
• 1 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 teaspoon pepper
• 2 1/2 c. lowfat milk
• 1 egg, beaten
• 1 tbsp. bottled capers, liquid removed
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/3 c. sherry
• 2 c. warm seasoned mashed potatoes

1. Remove lobster meat from shells; cut into bite size chunks.
2. Cut artichoke hearts in half; gently toss with lobster.
3. Set aside.
4. In warm butter in medium saucepan, saute/fry; green pepper and onion till tender, about 5 min.
5. Remove from heat.
6. With slotted spoon, lift out vegetables; combine with lobster mix.
7. Into same butter in saucepan, stir flour, salt, paprika, and pepper till smooth.
8. Gradually stir in lowfat milk.
9. Bring to boiling, stirring; boil 1 minute.
10. Stir some of warm mix into egg; pour back into saucepan.
11. Cook over low heat, stirring about 5 min.
12. Add in lobster mix along with rest of ingredients, except mashed potatoes; mix well.
13. Gently reheat.
14. Spoon into 4 to 6 individual casseroles, or possibly a shallow, 2 qt casserole.
15. Put mashed potatoes into pastry bag, using a rosette tip.
16. Pipe potato around edge of each casserole.
17. Run casseroles under broiler 2 to 3 min or possibly just till potatoes are nicely browned.
18. Makes 4 to 6 servings.

lobster, butter, green pepper, onion, flour, salt, paprika, pepper, milk, egg, capers, worcestershire sauce, lemon juice, sherry, potatoes

Taken from cookeatshare.com/recipes/lobster-artichoke-casseroles-20584 (may not work)