Lobster Supreme
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. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 package frozen artichoke hearts, (10 oz / 283 g)
- 1 bay leaf
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ½ cup half and half cream
- 2 tablespoons dry white wine
- ½ cup sharp Cheddar cheese, shredded
- 1 tablespoon onion, diced
- dash garlic salt
- 1 cup cooked lobster meat, cubed
- 4 recipe Pastry Petal Cups, for serving, Link in Notes
Instructions
- Cook the artichoke hearts as directed on the package, add the bay leaf to the water. Drain, remove and discard bay leaf.
- Prepare the pastry petal cups.
- In a medium saucepan on medium low heat, add the soup, cream, and wine. Stir together until smooth.
- Add the cheese, onion, and garlic salt, cook and stir until the cheese is melted in.
- Add the artichoke hearts and lobster meat, heat through.
- Serve over the Pastry Petal Cups or hot cooked rice. Enjoy.
Notes
High cost per serving based on the artichoke hearts needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Pastry Petal Cups.
Shortcut: Condensed Cream of Mushroom Soup.
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