Return to Content

Lobster Tail Casserole

by

Yield: Serves 8-10.

Another great buffet dish. Easy to make and you can do most of the work well ahead of time.

Ingredients:

  • 10 frozen lobster tails (8 ounces)
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 1 tablespoon onion, minced
  • 1 teaspoon Angostura bitters
  • 2-1/2 cups milk
  • 2-1/2 cups light cream
  • 1/3 cup dry sherry
  • 12 ounces medium egg noodles

Instructions:

Cover the frozen lobster tails with boiling salted water. Bring to a boil and simmer 5 minutes.


Drop the noodles into 3 quarts of boiling water to which you have added 1 tablespoon salt and 1 tablespoon salad oil. Boil for 5 minutes and drain.


Melt the butter or margarine; stir in the flour, salt, paprika, pepper, onion and bitters. Add the milk and cream, and stir the sauce until thickened. Add the sherry and the lobster tails, cut into bite-size pieces. Put into a 3-quart buttered casserole and mix with the cooked noo-dles. Top with buttered bread crumbs. Bake at 375 degrees for 35 minutes.

Updated Tuesday, July 24th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order