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Lobster Casserole
2 Tbsp. chopped onion
1/2 clove garlic, minced
1 Tbsp. butter
1/2 can Cheddar cheese soup
1 3 oz. can sliced mushrooms, drained
1/4 cup milk
2 Tbsp. dry sherry
1 Tbsp. minced parsley
1 1/2 cups cooked lobster
1/2 cup frozen peas, cooked and drained
1 Tbsp. buttered soft bread crumbs
Sauté onion and garlic in butter in skillet until tender. DO NOT brown. Add soup and mushrooms; mix well. Add milk, sherry and parsley gradually; mix well. Add lobster and peas. Cook until heated through, stirring constantly. Spoon into 2 (1-cup) casseroles. Top each with crumbs. Bake at 350 degrees for 25 minutes or until golden. Serves 2.
“One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.”
Louis P. De Gouy, The Soup Book (1949)
Artichokes remain fairly constant in appearance for weeks, but flavor is adversely affected from the moment they are cut from the stalk. For maximum taste and tenderness, cook as soon as possible. Do not stock up on artichokes. Refrigerate unwashed, in a plastic bag, for up to 1 week.
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