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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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When you feel like splurging. Ingredients:
6 tablespoons butter |
1/2 lb fresh mushrooms, sliced |
3 tablespoons all-purpose flour |
2 cups half-and-half |
1/4 cup dry sherry |
4 cups cooked lobster meat, in chunks |
salt |
black pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 400°; butter a shallow 2 1/2 to 3 quart casserole; set aside.
2. In a medium skillet, melt 3 tablespoons butter over medium heat; add in mushrooms; stir about 5 minutes, until softened and most of the liquid evaporates; remove from heat.
3. In a large saucepan, melt the remaining butter over medium heat.
4. Add in flour; whisk until smooth.
5. Gradually add in the half-and-half, whisking until the sauce is thickened and smooth.
6. Add in the sherry; cook 1 minute.
7. Remove from heat; add in the lobster; season with salt and pepper; stir until blended.
8. Transfer mixture to prepared casserole; sprinkle with cheese; bake 20 minutes, until lightly browned.
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