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Lobster Artichoke Bake

10min.chef's picture
Ingredients
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Garlic clove 1 Large, minced
  Butter/Margarine 2 Tablespoon
  Condensed cream of mushroom soup 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Light cream 1⁄4 Cup (4 tbs)
  Coarsely chopped cooked lobster 2 Cup (32 tbs) (Or Cut Up)
  Frozen artichoke hearts package 9 Ounce, cooked, drained and cut in half (1 Package)
  Sherry 3 Tablespoon
  Chopped pimiento 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Bread crumbs 1⁄3 Cup (5.33 tbs)
  Melted butter 3 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

1. Cook celery and garlic in butter in a large saucepan, over medium heat, until tender but not browned.
2. Add soup, cream, lobster, artichokes, sherry, pimiento and paprika. Heat over low heat, stirring often, until mixture is piping hot.
3. Pour into 6 individual shallow baking dishes.
4. Combine crumbs, butter and cheese. Sprinkle over lobster mixture.
5. Place on rack in broiler about 5 inches from source of heat. Broil until topping is browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Artichoke
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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