Ingredients: Four 5 to 6 ounces of lobster tails, cooked 1 can (14 oz.) artichoke hearts, drained 1/3 cup of butter or margarine 1 green pepper, cut in strips 1 small onion, peeled and quartered 1/4 cup of unsifted all purpose flour 1 3/4 teaspoon of salt 1/2 teaspoon of paprika 1/8 teaspoon of pepper 2 1/2 cup of milk 1 egg, beaten 1 tablespoons of bottled capers, drained 1/2 teaspoon of Worcestershire sauce 1 teaspoon of lemon juice 1/3 cup of sherry 2 cups of hot seasoned mashed potatoes Directions:Remove lobster meat from shells; cut into bite size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside. In hot butter in medium saucepan, sautй; green pepper and onion until tender, about 5 minutes. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mixture. Into same butter in saucepan, stir flour, salt, paprika, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring; boil 1 minute. Stir some of hot mixture into egg; pour back into saucepan. Cook over low heat, stirring about 5 minutes. Add lobster mixture along with rest of ingredients, except mashed potatoes; mix well. Gently reheat. Spoon into 4 to 6 individual casseroles, or a shallow, 2 quart casserole. Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole. Run casseroles under broiler 2 to 3 minutes or just until potatoes are nicely browned. |