| 166 | 167 | 168 | 169 | 170 |
| 1 | 105 | 210 | 315 | 420 |
|
Danish Bleu Lobster Casserole
3
1
3
3
tablespoons butter
pound raw lobster meat, cut into bite−size pieces
tablespoons all−purpose flour
/4 teaspoon dry mustard
Salt and pepper to taste
1
1
3
1
cup heavy cream
/2 cup milk
slices bread, crust removed
/2 cup Danish blue cheese, crumbled
Preheat oven to 350 degrees F. Lightly grease a 2−quart baking dish.
Melt butter in a medium size pot over low heat. Slowly sauté the lobster meat until it starts to change
color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove
lobster meat from pan and set aside.
To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in
cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the
pot. Tear the bread into small pieces and stir into the mixture, along with 1/2 cup of crumbled Danish
blue cheese. Pour into prepared baking dish.
Bake for 20 to 25 minutes or until bubbly and delicately browned.
Yield: Serves 4
Danish Bleu Lobster Casserole
150
Page
Quick Jump
|