Baked Lobster Dip
Source of Recipe
Aunt Saunny
2 each 11/2 lb. lobsters (or tails)
1/4 cup green pepper, diced
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1 each 5 oz. can water chestnuts, drained
1/4 cup dry sherry
1 teaspoon paprika
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Preparation
Place lobsters or lobster tails in boiling, salted water to
cover. Bring to boiling; reduce heat and simmer 13-15
minutes, until done. Pour water off and cool. Remove all
meat and cut into small pieces.
In saucepan, cook green pepper in butter until tender. Blend
in flour; add milk. Cook and stir until thickened and
bubbly. Add water chestnuts, sherry, paprika, and salt.
Cook and stir two minutes more. Remove from heat. Stir in
lobster. Place in casserole server and sprinkle with grated
Parmesan cheese.
Bake in 375-degree oven for 15 minutes. Serve warm as a dip,
with toasted bagel chips.
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