Lobster en Coquille
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Individual Casseroles (2 cup, 4)
Ingredients
- 1 package frozen lobster tails, (2 tails, 9 oz / 255 g total)
- 1 can condensed cream of shrimp soup, (10½ oz / 298 g)
- ½ cup milk
- ⅔ cup canned mushrooms, sliced, (or sautéed fresh mushrooms)
- ½ cup soft breadcrumbs
- ½ cup celery, finely diced
- 1 tablespoon dry sherry
- ¼ cup sharp Cheddar cheese, shredded
Instructions
- Cook the lobster tails according to the package instructions.
- Remove meat from shells and chop the meat into bite size pieces.
- Preheat your oven to 180° C (350° F), get out 4 individual serving casseroles, about 2 cups each.
- To a mixing bowl, add the lobster meat, remaining ingredients except the cheese. Mix together.
- Divide evenly among the individual casseroles.
- Evenly divide the cheese to the tops of the casseroles.
- Bake for 25 minutes or until hot.
- Serve and enjoy.
Notes
This recipe threw me off at first with the 9 oz of lobster tails, doing research led me to Walmart and they have 9 oz of tails, 2, for sale, which makes this High cost per serving. The next odd thing was frozen condensed soup, more research solved that problem and I have the canned version stated and the additional milk. An option to make this lower cost per serving is to use lobster flavored imitation crab, which will be may plan.
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