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Lobster Casserole

3/4 stick butter
3 (14 oz.) packages frozen Lobster Meat or King Crab Meat
3 (3 oz.) cans frozen or canned mushrooms (or fresh)
1 1/2 Tbsp. parsley flakes
1 1/2 tsp. paprika
1/2 tsp. dry mustard
1 1/2 cups sherry wine
9 Tbsp. flour
9 Tbsp. butter
3 cups milk
Salt to taste
Pepper to taste
Parmesan cheese


Drain mushrooms. Saute in butter. Add Lobster Meat, parsley, paprika, mustard and sherry. Keep warm on stove at simmer. Make white sauce separately using remaining ingredients except cheese. Sauce should be quite thick. When well thickened, add Lobster mixture. Pour into greased casserole, sprinkle with cheese and bake 30 minutes at 350 degrees F or until hot and bubbly. Serve in puff pastry shells.


Serves 12



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