Venus De Milo New England Lobster Casserole
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
directions
- 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 sauté 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 375° 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.
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Reviews
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The family was divided on this recipe. My husband and son enjoyed it and myself and my daughter thought it was okay. If I were to make it again I think I would use dijon mustard instead of yellow mustard. It was simple to make and did taste good just wasnt my favorite. Thanks for sharing your recipe. I made this for My 3 Chefs 2009
Tweaks
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The family was divided on this recipe. My husband and son enjoyed it and myself and my daughter thought it was okay. If I were to make it again I think I would use dijon mustard instead of yellow mustard. It was simple to make and did taste good just wasnt my favorite. Thanks for sharing your recipe. I made this for My 3 Chefs 2009
RECIPE SUBMITTED BY
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This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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