Supper Lobster Casserole
|Lobster tails||1 (Island Queen Slipper)|
|Onion||1 Teaspoon, minced|
|Paprika||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Skim milk||1 Quart|
|All purpose flour||3 Teaspoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Noodles||12 Ounce (Cooked)|
Cook lobster as directed on the package; cool.
Discard shells and cut lobster into bite-sized pieces.
Melt butter in a skillet.
Add the onion, salt, paprika, and pepper.
Combine milk and flour in a bowl; mix to completely blend and pour into the skillet.
Cook and stir sauce over low heat until thickened; stir in the sherry.
Combine noodles, sauce, and half of the lobster pieces in a 3 qt. (3 L) casserole.
Bake, uncovered, at 375°F (190°C) for 25 minutes or until hot and bubbly.
Place remaining lobster pieces on top of noodle casserole.
Return to oven for 10 more minutes.