Lobster Boy Casserole

• 7 tablespoons unsalted butter
• 1 medium shallot, thinly sliced
• 1 pound meat from cooked lobster tails (4 tails), cut into bite-size pieces (see tip)
• 3 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• Salt and freshly ground black pepper
• 2 cups light cream
• 3 tablespoons sherry
• 3 slices white bread, crusts removed and slices torn into small pieces
• 1/2 cup seasoned bread crumbs (see page 196)

1. Preheat the oven to 350F.
2. Melt 4 tablespoons of the butter in a saute pan set over medium heat.
3. Add the shallot and cook for 3 minutes or until translucent.
4. Add the lobster meat and cook for 2 minutes or until the lobster is heated through.
5. In a separate bowl, combine the flour and dry mustard, and season with salt and pepper.
6. Sprinkle the mixture over the lobster and toss to coat well.
7. Add the cream slowly, stirring constantly, and cook until it thickens, about 6 minutes.
8. Add the sherry and bread, and stir well.
9. Grease a 9 x 13-inch casserole dish with 1 tablespoon of the butter and pour in the lobster mixture.
10. Melt the remaining 2 tablespoons of butter and stir in the bread crumbs, then sprinkle on top of the casserole.
11. Bake for 30 minutes or until the casserole is bubbly and browned on top.
12. If you dont want to be the one to do the deed, most fish markets will cook the lobster to your liking.
13. All youll need to do is take it home, remove the shells, grease your casserole dish, and get cooking!
14. Sherry versus cooking sherry: When cooking with high-quality ingredients such as fresh seafood, we recommend that you opt for the real thing!
15. Cooking sherry is high in salt, and the quality just isnt good enough to stand up to the lovely buttery lobster in this dish.

unsalted butter, shallot, lobster, allpurpose, dry mustard, salt, light cream, sherry, white bread, bread crumbs

Taken from www.epicurious.com/recipes/food/views/lobster-boy-casserole-378263 (may not work)