Lobster Tail Casserole


10 frozen lobster tails (8 ounces)
1/4 cup butter or margarine
1/4 cup flour
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons paprika
1 tablespoon onion, minced
1 teaspoon Angostura bitters
2-1/2cups milk
2-1/2 cups light cream
1/3 cup dry sherry
12 ounces medium egg noodles


Cover the frozen lobster tails with boiling salted water. Bring to a boil and simmer 5 minutes.

Drop the noodles into 3 quarts of boiling water to which you have added 1 tablespoon salt and 1 tablespoon salad oil. Boil for 5 minutes and drain.

Melt the butter or margarine; stir in the flour, salt, paprika, pepper, onion and bitters. Add the milk and cream, and stir the sauce until thickened. Add the sherry and the lobster tails, cut into bite-size pieces. Put into a 3-quart buttered casserole and mix with the cooked noo-dles. Top with buttered bread crumbs. Bake at 375 degrees for 35 minutes.


Serves 8-10.

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