Lobster Boy Casserole

Name: Lobster Boy Casserole
Yield: makes 4 to 6 servings
Ingredients: 7 tablespoons unsalted butter; 1 medium shallot, thinly sliced; 1 pound meat from cooked lobster tails (4 tails), cut into bite-size pieces (see tip); 3 tablespoons all-purpose flour; 1/2 teaspoon dry mustard; Salt and freshly ground black pepper; 2 cups light cream; 3 tablespoons sherry; 3 slices white bread, crusts removed and slices torn into small pieces; 1/2 cup seasoned bread crumbs (see page 196)

December 9, 2011

Crystal’s brother-in-law Jim is a native of Maine, and he has a passion so strong for lobster that we have nicknamed him “Lobster Boy.” We have joked that if he were rich, he would eat lobster in some form or fashion every day—lobster rolls, lobster omelets, and even lobster casseroles. This casserole salutes you, Lobster Boy! We recommend serving it over buttered egg noodles that have been tossed with poppy seeds for color and a bit of a crunch.

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